Nectarine Berry Slab Pie Bars

Nectarine Berry Slab Pie Bars with flaky all butter pie crust and lightly sweet fruit filling of basically any mix of fruit you can get your hands on. A great way to easily bring your love of pie wherever you go!
Course Dessert
Cuisine American
Keyword bars, blackberry, breakfast for a crowd, desserts, nectarines, pie, pies and tarts, potlucks, sheet pan, stone fruit
Prep Time 20 minutes
Cook Time 55 minutes
chilling time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 servings
Calories 321kcal
Author Tristin Rieken


Nectarine Berry Filling

  • 4 cups fresh blackberries
  • 2 cups fresh blueberries
  • 2 cups sliced nectarines from about 4 large nectarines
  • 1 1/4 cups granulated sugar
  • 2/3 cup all purpose flour or 1/3 cup cornstarch
  • 1 teaspoon lemon juice from 1 small lemon
  • 1/4 teaspoon salt

Lemon Pie Dough

  • 5 cups all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon lemon zest from 1 small lemon
  • 2 teaspoons salt
  • 1 pound unsalted butter cold, 4 sticks
  • 1 large egg white and yolk separated
  • 1/2 cup ice water or more as needed
  • 2 tablespoons heavy cream
  • 1/4 cup coarse sugar


  • Preheat oven to 325 degrees Fahrenheit. 
  • Prepare Lemon Pie Dough by combining flour, sugar, salt and lemon zest in a large bowl. Cut cold butter into small pieces and toss with mixture, working butter in with fingertips until only small pieces remain. Toss with egg yolk and ice water and stir just until the dough comes together. 
  • Divide dough into two large pieces and place each on a piece of parchment paper the size of your sheet pan. Top with another similar size piece of parchment and roll each piece of lemon pie dough to fit the parchment. Transfer both pieces of parchment lined dough to sheet pans and chill until firm, at least 30 minutes.
  • Meanwhile, gently stir together filling ingredients. 
  • Once chilled remove parchment from the top of one piece of lemon pie dough and decorate as desired. Then remove the top of the second piece of dough and gently press into the corners of the sheet pan to form the bottom crust. Top with filling and place decorated dough directly onto filling, parchment paper facing up. Gently peel off parchment and press dough together around the edges of pan to lightly seal using dough scraps to fill in where needed. 
  • Brush with heavy cream or milk then whip reserved egg white until light, fluffy and almost meringue like. Brush fluffy egg white around the crust in random spots then sprinkle coarse sugar evenly over top.
  • Bake until crust is browned and filling is bubbly, 40-55 minutes. Cool slightly and serve.


Substitute other fresh fruit and berries in the filling - just keep the total amount to 8 cups. 
No need to refrigerate. Berry slab pie will keep for up to 3 days at room temperature.


Calories: 321kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 225mg | Potassium: 111mg | Fiber: 2g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1.6mg