Making a Berry Slab Pie

Yield: 24 pieces

Source: Pillsbury

Ingredients:

• 1 box refrigerated pie crusts, room temperature
• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup sugar
• 1 Tbsp milk
• 6-7 cups assorted fresh berries (sliced strawberries, blackberries, blueberries, raspberries)
• 1 - 1 1/2 cup strawberry glaze

Steps:

1. Preheat oven to 450 degrees F.
2. Remove softened pie crust from packaging. Unroll the crusts onto a lightly floured surface, stacking the crusts on top of each other.

3. Use a rolling pin to roll them out into a 17 x 12 inch rectangle.

4. Lay the crust onto an ungreased 15 x 10 x 1 inch pan. Press the crust into the corners of the pan and fold over any extra, even with the edge of the pan. Crimp edges and prick the crust with a fork.


5. Bake 10-12 minutes or until golden brown. Remove from oven and cool completely.


6. In a medium bowl, combine cream cheese, sugar, and milk. Mix until smooth.



7. Spread cream cheese mixture onto crust and chill for 1 hour in refrigerator.

8. Rinse and slice berries. Then gently dry them.





9. Place berries into a large bowl, add strawberry glaze, and gently stir to coat berries.


10. Spoon berry mixure onto cream cheese topping. Cover and refrigerate until ready to serve. Note: I suggest serving it fairly quickly, as the crust gets soggy after a while.