Berry season is here in Michigan! Strawberries are ripe in the southern Lower Peninsula right now and making their way north. Blueberries and raspberries are right behind them in July. This versatile Fresh Mixed Berry Slab Pie takes advantage of all of the different types of berries grown in Michigan. You can you use any combination of berries you want. You can even use just one type of berry if you prefer. Since it’s a slab pie, it’s perfect for a crowd, like your Fourth of July cookout. It’s also really easy to make.
Fresh Mixed Berry Slab Pie Recipe
Graham Cracker Crust
3 ½ cups of graham cracker crumbs
½ cup of sugar
1 cup of butter, melted
Preheat the oven to 350 degrees. Mix together the sugar, graham cracker crumbs and butter. Press the mixture evenly into the bottom of a jelly roll pan or cookie sheet. Bake for 10-15 minutes, until golden brown. Then set the crust aside to cool.
Fruit Topping and Strawberry Glaze
6 cups of fresh berries of your choice, plus 8 oz of strawberries, set aside
1 cup of sugar
3 Tbsp cornstarch
3/4 cup of water
Wash and prepare six cups of berries by removing any stems and slicing up larger strawberries. Drain the berries well. In a blender, puree the additional 8 oz. of strawberries. Pour one cup of puree in a sauce pan. Add 1 cup of sugar, 3 tablespoons of cornstarch and ¾ cup of water. Bring the mixture to a boil, stirring constantly. Stir for three minutes or until thick. Chill glaze in freezer to cool it quickly. When glaze is cool, stir into the fresh fruit.
Cream Cheese Filling
16 oz. cream cheese, softened
1 ½ cups confectioner sugar
16 oz. whipped topping
With an electric mixer, beat together the cream cheese and the confectioner’s sugar. Gently fold in the whipped topping. Spread the cream cheese mixture evenly over the cooled graham cracker crust. Spread the berry mixture over the cream cheese filling. Chill in the refrigerator overnight.