Fresh Berry Slab Pie

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Fresh Berry Slab Pie
  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 24
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Seven ingredients and 20 minutes of prep time is all it takes for this super-easy slab pie to come together.
Updated Sep 20, 2016


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 containers (6 oz each) Yoplait® Original plain yogurt Fat-free
  • 2 packages (3 oz each) cream cheese, softened
  • 3 cups sliced fresh strawberries
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 1 cup strawberry glaze


  • 1
    Heat oven to 450°F. Unroll pie crusts and stack one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan; crimp edges. Prick bottom and sides of crust with fork.
  • 2
    Bake 10 to 12 minutes or until golden brown. Cool completely on cooling rack.
  • 3
    In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until smooth. Spoon into cooled baked crust. Refrigerate about 1 hour or until set.
  • 4
    In large bowl, toss berries and strawberry glaze. Spoon berry mixture over cream cheese layer. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe works well with sliced apples or peaches, too.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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