How beautiful is this gluten free vegan triple berry slab pie? Flaky pie crust, filled with an abundance of fresh berries and baked to perfection in a sheet pan. Easy to make and perfect for serving to your guests!
Summertime is pie time. I know we make lots of pies around Thanksgiving, but in the fall you don’t have all the amazing fresh fruit. Strawberries, cherries, blackberries, raspberries, blueberries, peaches. I don’t think I could pick just one as my favorite summer fruit. Ok, maybe I can. It would have to be watermelon, but I’m pretty sure making a pie out of watermelon would be a terrible idea.
I was recently at the grocery store and stocked up on all the fresh summer berries. They are so sweet this time of year, like candy! I made the choice to bake with some of them before my kids gobbled them right up. How about making a triple berry pie? Yes, please.
I’ve never made a slab pie. Have you? You just bake your pie in a sheet pan, which I used a 9×13-inch quarter sheet pan. It makes slicing your pie so much easier and look how cute you can make the top with pie crust cut with cookie cutters! I went with stars for the 4th of July, but you could certainly use any shape you’d like. You could also do a lattice top, but I find that to be finicky with gluten free crust, as it’s a bit more fragile.
When it comes to baking homemade pies, I sure do love a good all-purpose gluten free flour blend. One that will help achieve a tender, flaky gluten free pie crust. There are many gluten free flour blends out there and since I’ve tried most of them, I have my go-to’s. I’m sure you can relate if you do any gluten free baking at your house!
One of my fave all-purpose gluten free flour mixes {when I’m not mixing up my own blend} is the 1-to-1 baking flour from Bob’s Red Mill. It’s reliable, you can find it in most grocery stores and it’s just an all-around good mix. I like to have a bag or two in my pantry at all times. Always need to be prepared.
Alright. Are you ready to get in the kitchen now and bake this triple berry slab pie? If you haven’t made a slab pie, now is your chance! It’s so easy to press the crust into the sheet pan, fill it up with the berry filling and place the cute pie crust cutouts on top. Bake until golden brown and you’ve got a beautiful dessert that’s ready to slice and serve.
Summertime really is one of the best times to make fresh fruit pies. I hope you give this gluten free vegan triple berry slab pie a true! Just don’t forget to serve it with your favorite dairy free vanilla ice cream.
- 2 1/2 cups Bob’s Red Mill gluten free 1-to-1 baking flour
- 1/2 cup tapioca starch
- 1/3 cup cane sugar
- 1/2 teaspoon sea salt
- 1/2 cup non-hydrogenated shortening
- 6 tablespoons dairy free butter, chilled
- 8-10 tablespoons ice-cold water
- 2 cups chopped fresh strawberries
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 1/2 cup cane sugar
- 3 tablespoons corn starch
- 2 tablespoons lemon juice
- 2 tablespoons almond milk or coconut milk
- 2 tablespoon cane sugar, for topping
- dairy free vanilla ice cream, for serving
- Whisk together flour, tapioca starch, sugar and salt. Add shortening and dairy free butter. Using pastry cutter or fork, combine ingredients until resembles a course meal.
- Pour in 6-8 tablespoons cold water. Continue to blend until dough comes together {add additional water as needed}.
- Pat dough into two round, flat discs. Wrap in plastic wrap and place in refrigerator for 1-2 hours or until ready to use.
- Preheat oven to 375 degrees. Prepare 9x13 sheet pan {quarter sheet pan} by spraying with nonstick cooking spray.
- In mixing bowl, add chopped strawberries, blackberries and blueberries. Top with sugar, corn starch and lemon juice. Toss gently to coat and set aside.
- Remove dough from refrigerator and place one disc onto large piece of plastic wrap. Top with another piece of plastic wrap and roll out into 15x20-inch rectangle .
- Remove top layer of plastic wrap and quickly flip dough onto prepared baking sheet. Dough is fragile so if it cracks, don’t worry. Just press together, while pressing into pan. Trim off any excess and crimp edges, if desired.
- Top dough with even layer of berry mixture. Roll out remaining disc of pie dough, using same method. Using a star cookie cutter, cut out stars and gently place on top of berry filling.
- Brush tops of stars with almond milk and sprinkle with remaining sugar. Bake slab pie for 55-60 minutes, until crust is golden brown and juices are bubbling.
- Let pie cool 30 minutes. Slice and serve warm with dairy free vanilla ice cream.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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