Chocolate Triple-Berry Slab Pie

The first attempt at this slab pie recipe I had one immediate reaction, “Holy crap this is a big pie!”

You’d think I’d intuitively know that based off of a couple factors:

  • It’s name is a “slab pie” – generally you wouldn’t associate that with something marginal in size.
  • It was filling an entire 1/2 sheet pan – baking cookies on a half sheet gives you a nice amount, but there is a majority of empty space between the cookies. This was FILLING the entire 1/2 sheet!

Yet these subtle indicators did nothing to help my baking math and I way underestimated the amount of dough and berries I’d need. After rolling out what was thought to be a huge amount of dough, I barely had enough for the bottom. And as my mounds of mixed berries scarcely served their purpose and Diane graciously went on a quick berry run to acquire a proper berry bounty.

After a quick scramble to toss together another batch of dough for the top, the end result was quite tasty. Exquisitely tasty really, and it demanded an immediate remake to refine the quantities. The end result is a dessert fit for a feast! Especially for those summertime backyard gatherings or for those upcoming game day parties.

I based the dough loosely on my new favorite tart dough recipe, just adding a bit of sugar to sweeten it slightly and adjusting quantities a bit to keep it simple to make, nice to handle, and still having the texture I was looking for. Add a layer of chocolate chips which melt down perfectly when the pie is baked. Then toss together a ton of berries (one can never have too many berries!), then bake, slice and serve. With a dusting of powdered sugar.


As long as you have at least a 2’x3′ section of counter space to roll it out, this slab is well worth the monstrous proportions. And if your clan can’t eat it all, I’m sure there is a neighbor or two who could use a little sweetening up. 😉


Layer pie fillings

fresh raspberries, blueberries and blackberries

brush with heavy cream

Two slices per person (or maybe three)

Mixed Berry Slab Pie with Chocolate

Yield: Makes One 13"x18" Pie

Total Time: 1 hour

This makes a massive slab pie, easily serving a small army or a few teenagers. At first it may seem intimidating to roll the dough so large then transfer it to the 1/2 sheet pans, but this dough handles quite easily and if you happen to break it, you can always patch with dough scraps. If you have less to feed, then you can always divide the recipe in half and use a 1/4 sheet pan, but there are always neighbors who will take the leftovers so we encourage you to give the full recipe a shot!


Dough Ingredients

  • 8 c (1000g) Flour
  • 1 c (200g) Sugar
  • 2 t (10g) Sea Salt or Kosher Salt
  • 1 lb (455g) unsalted cold Butter, cut into 1/2" pieces
  • 3 lrg. Eggs
  • 1/2 c (120ml) cold Water

Slab Pie Filling Ingredients

  • 1 Pint (12 oz or 340g) Blueberries
  • 1 Pint (12 oz or 340g) Raspberries
  • 1 Pint (12 oz or 340g) Blackberries
  • 1 c (200g) Sugar
  • 3 T (24g) Cornstarch
  • 1 1/2 c (270g) Chocolate Chips
  • Cream for brushing top of slab pie
  • Powdered Sugar to dust slab pie


Preheat oven to 400° F. Set aside two 1/2 sheet pans (18"x13") You'll use one for the slab pie, the other as a template.

  1. Combine berries in a large bowl. In a medium bowl whisk together pie filling sugar (1 c) and cornstarch until well combined. Add sugar mix to berries and gently toss to coat berries. Set aside.
  2. Make Dough. In a large bowl, whisk together dough flour, sugar, and salt. Pinching with your fingers or using a pastry blender, incorporated butter into mixture until no large pieces of butter remain and mixture has a crumbly texture.
  3. Whisk eggs and cold water together. Make a well in the middle of the flour mixture, then pour egg mix into well. Working from the center out, combine egg and flour mixes together until the dough holds together. If necessary adjust with a little additional flour or cold water if dough is sticky or if not holding together.
  4. Divide dough into a 2/3 and 1/3 portion.
  5. On a large floured surface, roll out larger portion of dough to a 24"x19" rectangle (I'll roll out slightly larger then trim edges straight to the dimensions), dusting the underside and top of dough with flour a few times while rolling out to keep dough from sticking.
  6. Gently roll the dough around the rolling pin, then unroll it over the first sheet pan. Adjust dough so it sits evenly into sheet pan then dock the pastry by pressing in with your fingertips several times making indentions across the bottom of the pastry.
  7. Layer in chocolate chips. Layer in berry mix. Set aside.
  8. Roll out remain 1/3 dough portion to just larger than 18"x13". Flip your second sheet pan upside down and gently press into dough. Use impression to cut dough to size, gently roll it around rolling pin, then unroll it over the slab pie to form top crust.
  9. Fold excess dough bottom, up and around to meet pie top and gently pinch to form top edge. Brush top and edges with cream. Using kitchen scissors or a knife cut slits into top of slab pie.
  10. Place in oven and bake 30-40 minutes or until top is golden. Remove from oven and allow to cool. Dust with powdered sugar, slice and serve.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 40 comments… read them below or add one }
  1. Marie

    My daughter wants a pie buffet for her wedding reception. Guess who will be making the pies? Slab pies would be great because each would serve many more guests than a regular pie. Can these be made and frozen unbaked to be baked the day of the wedding?

    1. White on Rice Couple

      We haven’t tried freezing pies yet and then baking them the day needed. Question to our readers – Does anyone else have experience with this?

      1. Marie

        I have frozen round pies many times and then baked them when needed. This crust is different from what I am acoustom to and I have never made a slab pie. My question is mostly about this crust and this size pie. I hope someone can answer my question.

  2. Deb

    I made this – it is FANTASTIC!



  4. Beth R

    This does look good and I would want to make it but without the chocolate. Im picky about what fruit I mix my chocolate with. I think Ill compensate with a little more fruit and sugar syrup.

  5. Beatriz

    What different kinds of fruits would you recommend? I’d love to try a pie like this one, but I live in Brazil and these berries are hard to find here!

    1. White on Rice Couple

      Basically any fruit you like for a pie filling. Apples, peaches, plums, etc. You’ll have to adjust sugar and the flour for each fruit as they’ll each have a different water content and sweetness. You can apply nearly any pie filling to the slab pit concept.
      Good luck!

  6. mohini

    looks so delicious & practical…i have to make this!!

  7. Javelin Warrior

    I love the concept of a slab pie, although I’ve never seen one before – it’s like the perfect join of pie with bars! This looks so awesome… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

  8. @JenniferPerillo

    Would really like a slice of this slab pie from @whiteonrice and @riceonwhite right now.

  9. idiosyncratic eye

    Wow, that’s some pie! I bet any ‘do’ that you rock up to with that in your arms then you’d be made most welcome. It looks yummy but I don’t fancy the work of making up that much pastry! :)

  10. Sue

    What a beauty! But help! I have to use frozen berries, so do I add extra flour/corn starch??

    1. White on Rice Couple

      Hi Sue. We haven’t made this one with frozen berries yet, but here’s what we would do;
      First leave the berries frozen and add them in the last minute before baking.
      I might bump up the cornstarch a bit, not that it is a must. As is would leave the pie slightly runny and more would make it more jammy, and I kinda prefer them on the runny side.
      I might add a touch more sugar depending on the brand of berries. Sometimes the frozen seem a bit less sweet than the fresh we get.
      Hope that helps. I might try this with some frozen Marionberries soon and will comment if I find out anything different. Would love to hear your results. Have fun!

  11. Dina

    that looks delicious!

  12. Jill

    Wow. amazing!!

  13. Laura @FoodSnobSTL

    I cannot believe this doesn’t have a million comments. This pie looks so incredible – and I don’t even like pie. I can’t wait to attempt to make it, although I doubt it will be as beautiful as yours.

  14. Dannii @ Hungry Healthy Happy

    Oh WOW!!! I’m bookmarking this for Christmas!

  15. Ashley

    I have never heard of/thought of this pie combination but it sounds like such an obvious winner. Lovely!

  16. Madonna

    Oh my gosh, this looks just like what my Mom made when we were kids, only she called it a cobbler – minus the chocolate. Dad would take us to pick blackberries and Mom would make the cobbler and we were so proud of ourselves. She would also make peach cobbler this way. Thanks for the memory.

  17. Anna @ hiddenponies

    Wow, this is perfect party fare! I want to host a summer bbq just to make this – love the chocolate in there!

  18. @sweetopia

    Sitting here experiencing major craving for this; Chocolate berry slab pie recipe by @WhiteOnRice

  19. Marian (Sweetopia)

    Sitting here experiencing major craving for said chocolate triple berry slab pie. Thanks for another must-make recipe.

  20. dervla

    gorgeous! I think I’ll make and add even more chocolate 😉


    How coincidental. I was just researching slab pies for a post. I have always wanted to make one. Maybe I’ll throw a slab pie party. Fun! Wish I had a slice of your’s right now. Looks delicious.

  22. Shut Up & Cook

    Holy hell this sounds divine!! But where are new pictures of that adorable puppy??


    1. White on Rice Couple

      Erina- puppy pictures coming soon. :) and lots.

  23. Frances B. Mitchell

    Can’t wait to try this with my grandson Cody.

  24. Amber {Sprinkled With Flour}

    Oh my word…this looks ridiculously good. Seriously, I’m drooling!

  25. Emily

    @Christina, I bet you could use frozen berries…that’s my plan! I have a ton of triple-berry blend frozen berries in the freezer that would be great for this!

  26. Christina

    I’m so intimidated by pie making, no clue why because this looks fairly simple and delicious. Hmm I wonder if I could use frozen (thawed) berries for this.

  27. Deborah

    What a great way to eat pie! I want to dive right in!!

  28. Jean | Lemons & Anchovies

    Wow! I think three slices for me would be more like it! Need to try this! :)

  29. Rachel @ Baked by Rachel

    I’ve never made a slab pie but I sure want to make one now!! Absolutely stunning. I wish I had an ounce of your styling skills! :)

  30. @cravingsomethin

    This chocolate triple-berry slab pie looks amazing and I don’t even like pie. @WhiteOnRice

  31. Katrina @ Warm Vanilla Sugar

    This is absolutely stunning!

  32. Diane, A Broad

    Chocolate + berries = happiness.

  33. @CaterhamHill

    Chocolate Triple-Berry Slab Pie

  34. Marina@Picnic at Marina

    Wow! well, that is one of the slabs, and delicious indeed! :) I want to make it right now! Anything with berries tastes fantastic… :)

  35. Averie @ Averie Cooks

    So I hope you have some neighbors or friends….or just have hearty appetites! Or great metabolisms :)

    The pie looks wonderful and the berries and choc chips within it – and that crust itself. The dough is just beautiful!

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