Berry Slab Pie

Ingredients

  • 1/2 17.3 ounce package frozen puff pastry, thawed (1 sheet)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystallized ginger
  • 1 12 ounce package frozen mixed berries, thawed and drained (about 2-1/2 cups)
  • 1 egg
  • 2 tablespoons water
  • Coarse sugar (optional)

Directions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • On a lightly floured surface, roll thawed puff pastry into a 15×12-inch rectangle.
  • Transfer to the parchment-lined baking sheet; set aside.
  • In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
  • Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
  • Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal.
  • Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
  • Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
Recipe Courtesy of – Better Homes and Gardens 
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