Fresh Berry Slab Pie

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

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Servings 24

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( 71 ) Ratings

71 Ratings

5 Stars

4 Stars

3 Stars 24%

2 Stars 46%

1 Stars 14%

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ingredients 7
Prep Time 25 min
Total Time 2 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: containers (6 oz each) Yoplait® 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

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Directions

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.