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!

  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 24

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    120mg
    120%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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