Wild-Foraged Berry Slab Pie

Our take on berry pie à la mode brings back a mountain of foraged fruit and loyal fans every year. Mounds of wild mountain blackberries, blueberries, and lingonberries—handpicked by our friend “Bear” on the slopes of Mt. Baker in Washington—slowly simmer into an ooey-gooey filling. That syrupy compote gets slathered on thick over flaky, double-baked pie crust, then folded into salted vanilla ice cream. One bite and you’ll understand why we couldn’t make the Summer Pies Series without it.