• 5 Ratings

Transform frozen puff pastry into a showy raspberry, cranberry, and cherry dessert with this slab pie recipe. Feel free to use any shape of cookie cutter (or simply slice slits) atop the berry pie recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Unfold pastry on a lightly floured surface. Roll pastry into a 15x12-inch rectangle. Transfer to the prepared baking sheet; set aside.

  • In a medium bowl stir together the granulated sugar and cornstarch. Add raspberries, cherries, and cranberries to sugar mixture; toss gently to coat.

  • Spoon berry mixture crosswise onto half of the pastry rectangle, spreading to within 1 inch of the edges. In a small bowl combine egg and the water. Brush some of the egg mixture over uncovered pastry edges.

  • Fold the uncovered pastry half over berry mixture. Using a fork, firmly press edges of pastry together to seal. Brush top pastry lightly with egg mixture. Cut two to three slits in top pastry.

  • Bake for 25 to 30 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.

  • In a small bowl stir together the powdered sugar, butter, and almond extract. Add enough milk (4 to 5 teaspoons) to make icing of drizzling consistency. Drizzle icing over pastry. Cut into bars.

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 24 hours.

Nutrition Facts

147 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 14 mg cholesterol; 50 mg sodium. 31 mg potassium; 20 g carbohydrates; 1 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 134 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 1 mg iron;


5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0