We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fresh Berry Slab Pie

(73)
  27 reviews
  • 25 min prep time
  • 2 hr 0 min total time
  • 7 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

This fabulous pie recipe makes 24 mouthwatering servings, perfect for summer entertaining. It's one of our Top 10 Pies to Try!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
containers (6 oz each) Greek Fat Free plain yogurt
6
oz cream cheese, softened
3
cups sliced fresh strawberries
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries
1
cup strawberry glaze

Steps

  • 1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 Beat yogurt and cream cheese with electric mixer until smooth. Spoon into crust-lined pan. Refrigerate about 1 hour or until set.
  • 3 Mix berries and strawberry glaze. Spoon berry mixture over yogurt-topped pie crust. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 Beat yogurt and cream cheese with electric mixer until smooth. Spoon into crust-lined pan. Refrigerate about 1 hour or until set.
  • 3 Mix berries and strawberry glaze. Spoon berry mixture over yogurt-topped pie crust. Cover and refrigerate any remaining pie.

Expert Tips

This recipe works well with apples or peaches, too.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
10mg
4%
Sodium
120mg
5%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
4g
4%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved