When I originally developed this mixed berry slab pie recipe, we were in prime rhubarb season, and, alas, now that I am finally posting it, we are most decidedly not. However, one can easily substitute mixed berries for the rhubarb, and no one will be any the wiser.
This berry slab pie, despite what you might be thinking about the inclusion of rhubarb, is all that and then some. The crust is more tart or cookie-like, than pie like – and by that I mean you press it into your pan, reserving some of the mixture with which to make a crumb topping . . . Which means the whole darn thing can be assembled awfully quickly.
And can be eaten out of hand once baked, if that’s your thing . . . But I do love it with a dribble of cold heavy cream, so I tend to eat mine off of a plate . . . 
This mixed berry slab pie recipe was first published in Main Street Magazine.
