Ultimate Triple Berry Slab Pie | America's Test Kitchen (S24 E9)

Our berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it's a cinch to prepare.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
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[@angelbulldog4934]

This needs a big scoop of my homemade ice cream. Never met a berry I didn't fall in love with. 🤩

[@louisel.sinniger2057]

Whoa there! THIS is right up my alley. I WILL be making this on my day off. THANK you

[@danbev8542]

To avoid a soggy bottom, 1. freeze the pie crust, 2. paint it with egg white (or a thin layer of chocolate if the flavors work for you) before filling the pie. 3. Bake on a hot pizza stone, or the bottom of the oven. It might work a lot better to make the recipe in 2 quarter sheet pans - it can be difficult to get a huge pan evenly baked.

[@lorettawatkins5024]

My fridge would never accommodate all the stuff these cooks just pop into it!😂😂😂

[@sbro9242]

Love this recipe! I just make it in a regular, 9” pie pan though. It’s delicious.

[@NIGHTRIDER364]

This reminds me of Brian Lagerstrom baking sheet apple pie

[@jillbeans1573]

That looks really good

[@debracubitt6191]

My Mom was our family pie maker but she cannot bake now. There may be hope for me yet😊❤

[@charlieharris3240]

Why yes, this recipe segment did end rather abruptly. The final 45 seconds: Julia: That streusel is like, a...magic. That would taste good on so many things. You get a little bit of the ginger and the lemon, and it just makes the fruit taste alive. Elle: That's why I call it fairy dust. J: I see why! E: It's magic, it's magic. I love the gingery taste that's in the streusel, right? J: Mm-hmm. E: It's not too much J: It's not too much. E: Mm-hmm J: Elle, this is spectacular. Thank you! E: My pleasure. J: So if you need to make a pie big enough to serve a crowd, start with a big batch of all-butter pie dough, thicken the filling with ground, instant tapioca, and top the pie with a ginger-lemon streusel. J: From America's Test Kitchen, a foolproof and fabulous recipe for Triple Berry Slab Pie with Ginger-Lemon Streusel. J: I might just make the fairy dust for fun. E: This is just going in my belly. J:

[@azarml]

the endings are always missing now! where did you see it?

[@charlieharris3240]

@@azarml On TV. On their website. ATK has all 25 years of their episodes on their website, plus 17 years of Cook's Country.

[@georgegoodwin9722]

I made an apple slab pie in a half sheet pan like this. Turned out this was way too much pie for the event. Next time I made it in a quarter sheet pan. Worked much better.

[@debracubitt6191]

Total YUM

[@plankface]

YUM!!! ❤💙💜

[@catherinemello9617]

Can i use tapioca flour instead of grinding tapioca pearls?

[@kirsten4896]

I don't trim the crust. Just fold over edge of pie like a tart. Don't lose all that Kerrygold that way.

[@JDoors]

Triple Berry is my favorite ...

[@shadowguard3578]

When the piece of pie was lifted out of the pan it looked like it had a saggy/soggy bottom. A close up showed it looks uncooked. Oh dear.

[@robertriddell9179]

Where’s the ice cream?

[@mbwhistle62]

What is crystallized ginger?

[@CorwynGC]

Candied Ginger.

[@donnaokoniewski3761]

Ohhhhhhhhhhh that looks so gooooooooooood!!!!!

[@Beachapeeater]

The crust looks floppy and raw :/

[@kristinwenger]

Did I count correctly...34 tablespoons of butter??? 😮

[@kayo5291]

35 😮

[@sarahbuttell6367]

18-24 servings? Not with those slice sizes. That’s more like 12 servings at most. Looks great though 😊

[@remyd8767]

To be fair that slice was gigantic. It's probably 50% larger than it should

[@karenroot450]

They just wanted more!

[@sankofa0615]

That bottom crust looks nearly raw

[@nicksavage5881]

Agreed, that side profile does not look like good eats. Could have used a par bake for the crust

[@Lifeofward151]

I heard that in Paul Hollywood’s voice.

[@catherineprime5089]

Dough looks raw

[@jsnatherton]

They used 3 sticks of flippin butter just on the crust. And more than a pound on the whole thing. Super gross.

[@victorbenner539]

If one piece isn't enough, make two or three or - - - i believe folks know how to go from there. Infection is recommend this solution. Hmm, apple pie, black berry pie, another apple pie, pumpkin pie, how about ANOTHER apple pie 🥧 😂

[@victorbenner539]

I have no idea why the word infection got in my comment. Fat fingers and autocorrect I'm guessing,

[@catherineprime5089]

Great idea….but very expensive to make. That’s about $25-30 of berries+ butter and other ingredients totals about $35-40

[@charlieharris3240]

You're feeding a crowd - 18-24 people. If you made a couple of similar pies in the standard 9" form, they'd likely cost about the same (maybe more?) and probably not go as far. 🤷‍♂

[@kirsten4896]

I use 3# frozen berries ($9) for my large slab pie, no need to thaw.

[@xadam2dudex]

Ikr

[@Dark0blivion]

"19 tablespoons of butter in cubes". This is where volume measurements get really kind of absurd, as tablespoons are not shaped like cubes. This is where ingredients in weight makes way more sense.

[@jtsholtod.79]

In the US and Canada (and maybe elsewhere), store -bought butter typically comes in sticks with wrappers that have tablespoon measurements right on them. So it's actually very convenient to measure and cut butter into cubes that way. Unfortunately I checked the recipe on the ATK website and they only list it in tablespoons, not by weight.

[@TKGoose]

285 grams of butter. did the conversion for ya

[@Jon-sy3tx]

Regular stick of butter is 8 TBSP. So 19 would be 2 sticks plus 3 more TBSP. That's what the lines on the wrapper are for unless you're using restaurant bulk butter- 1 lb blocks or 4 sticks.

[@angelbulldog4934]

When you've been cooking for 70 years, it's not a problem. I rarely measure anything except in baking, and even then, I've created wonderful dishes with no measuring at all.

[@patriciavontitte9897]

The wrap around the sticks of butter have measurements on it

[@katherinesmith9985]

I have 2 fridges and a small beverage fridge and still have problems finding space!

[@EatyourVegetables126]

POV me having Americans test kitchen on my tv computer iPhone iPad lol 😂❤

[@emmereffing]

ok i'm gonna say it - julia's fake enthusiasm is obvious and grating.

[@joestockmanalpha]

She never adds anything to the sessions she is in.

[@EatyourVegetables126]

👇🏻if you like to watch them

[@mjg6377]

I’d love it if all the awesome personalities at ATK got to take turns being host.

[@DrAlwaysFirst]

First

[@ulyssesmelendres504]

Ha. Rich people … ;)

[@creativespace3077]

Masks? Why are there people in the background still wearing masks?😢