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There is a rare pocket of time when all the berries are in their prime. And when that moment strikes it pays to use them all with abandon. This Mixed Berry Slab Pie puts Ontario-grown berries’ natural beauty and flavor front and center. A breathtaking layer of blueberries, raspberries, and strawberries conceal a rich center of Earl Grey Cream cradled in a crisp all-butter pastry crust. This pie is designed to thrill and feed a crowd, so be sure to invite some friends.

Mixed Berry Slab Pie
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  • All-Butter Pastry
  • 2 ½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ⅓ -½ cup cold water
  • Earl Grey Cream
  • 2 cups half and half
  • 2 Earl Grey tea bags
  • ½ cup granulated sugar
  • 1/4 tsp salt
  • 5 egg yolks
  • 3 tbsp cornstarch
  • 4 tbsp unsalted butter, cold and cut into cubes
  • Berry Topping
  • 1 pint Ontario-grown strawberries
  • 1 pint Ontario-grown blueberries
  • 1 pint Ontario-grown raspberries
  • Fresh mint leaves


  1. For the Pastry:
  2. In a large bowl whisk to combine the flour, sugar, and salt. Add the butter and using a pastry cutter or the rubbing method (Note 1), work the butter into the flour until it resembles coarse breadcrumbs.
  3. Gradually add the water to the butter/flour mixture. Only add as much water as you need to form a dough. Work the water into the mixture, using a rubber spatula, until a shaggy dough forms. Turn it onto the counter and form it into a ball. Flatten the ball into a disc and wrap it in parchment paper. Transfer it to the fridge and chill for 30 minutes to 1 hour.
  4. Roll the dough out to a rough 12x15” rectangle. Line the base of a 9x13” baking sheet with the pastry. Crimp the edges and chill the pastry for 30 minutes while preheating the oven to 400°F.
  5. When the pastry is chilled, pierce it all over with a fork and cover it with parchment paper. Fill the pastry shell with dried beans, rice, or pie weights. Transfer the pastry to the oven and bake for 15 minutes.
  6. Once the 15 minutes are up, remove the weights and parchment paper and return the pastry to the oven. Bake for another 10 minutes or until golden. Let the pastry cool completely.
  7. For the Cream:
  8. Pour the half and half into a saucepan. Place the saucepan over medium heat and bring it to the verge of boiling. Take the pot off of the heat and add the tea bags. Cover the pot and let stand for 15 minutes.
  9. Once the 15 minutes are up, ring the tea bags out over the saucepan and discard. Add the sugar and salt to the half and half and place over low heat. Don’t let the cream come to a boil at any point.
  10. While the half and half is heating back up, place the egg yolks and cornstarch in a bowl and whisk to combine. Add two ladlesful of the warm cream mixture to the yolks while whisking constantly to temper the eggs. Pour the egg mixture into the saucepan and cook over low heat until the mixture begins to thicken.
  11. When the cream reaches a pudding-like consistency, take it off of the heat and immediately add the butter. Stir until the butter melts completely.
  12. Pour the Earl Grey cream into the cooled tart shell. Cover and chill for 3 hours.
  13. To Serve:
  14. Arrange the berries on top of the chilled Earl Grey Cream and garnish with fresh mint leaves. Serve immediately or chill until ready to serve.


The rubbing method is the process of working butter into the flour by rolling the cubes between your thumb and index fingers to create thin leaves of butter. Work quickly with cold hands.

Recipe by Susan

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