gluten free vegan triple berry slab pie
RECIPE TYPE: pies & tarts
pie crust
berry filling
  • 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
  1. 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.
  2. Pour in 6-8 tablespoons cold water. Continue to blend until dough comes together {add additional water as needed}.
  3. Pat dough into two round, flat discs. Wrap in plastic wrap and place in refrigerator for 1-2 hours or until ready to use.
  4. Preheat oven to 375 degrees. Prepare 9x13 sheet pan {quarter sheet pan} by spraying with nonstick cooking spray.
  5. In mixing bowl, add chopped strawberries, blackberries and blueberries. Top with sugar, corn starch and lemon juice. Toss gently to coat and set aside.
  6. 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 .
  7. 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.
  8. 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.
  9. 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.
  10. Let pie cool 30 minutes. Slice and serve warm with dairy free vanilla ice cream.
Recipe by Sarah Bakes Gluten Free at