Recipes and Cooking Berry Slab Pie 4.0 (54) 1 Review Using puff pastry for the crust of this easy pie recipe eliminates the fuss of pie dough. This delicious berry pie will definitely be a crowd favorite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 16 Yield: 16 bars Jump to Nutrition Facts Ingredients ½ 17.3 ounce package frozen puff pastry, thawed (1 sheet) ¼ cup sugar 1 tablespoon cornstarch 1 tablespoon finely chopped crystallized ginger 1 12 ounce package frozen mixed berries, thawed and drained (about 2-1/2 cups) 1 egg 2 tablespoon water Coarse sugar (optional) Directions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside. In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat. Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry. Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top. Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars. Andy Lyons Tips Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day. Make-Ahead Tip: Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months. Rate it Print Nutrition Facts (per serving) 116 Calories 6g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 116 % Daily Value * Total Fat 6g 8% Cholesterol 13mg 4% Sodium 43mg 2% Total Carbohydrate 14g 5% Total Sugars 3g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.