Blueberry Slab Pie
featured in 5 Pies For Your Holiday Season
A dessert recipe that makes a large, rectangular pie with a flaky crust and a filling made from fresh blueberries and lemon juice.
Tasty Team
95% would make again
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Ingredients
for 12 servings
- 4 refrigerated pie crusts, 8 inch (20 cm)
- 5 cups blueberry (500 g)
- ¾ cup sugar (150 g)
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon lemon zest
Nutrition Info
- Calories 283
- Fat 13g
- Carbs 39g
- Fiber 2g
- Sugar 18g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- Preheat oven to 400°F (200˚C).
- On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
- Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
- Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- Serve warm with ice cream.
- Enjoy!
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