Enjoy the incredible taste of an easy to prepare dessert with this Blueberry Slab Pie recipe. It’s fun, simple, and super tasty, making it great for any time of the year. If you love Blueberry pie you will love this!
If you’re craving a homemade dessert but are looking for something that doesn’t take hours or requires dozens of ingredients, this Blueberry Slab Pie is perfect. Prepared with refrigerated pie crusts, blueberries, and a few extra ingredients, it’s everything you’d expect and so much more!
Blueberry Slab Pie
I don’t know about you but pie is my absolute favorite when it comes to desserts. I like it even better than cake! Who doesn’t? But let’s face it. It can take a lot of time to make a pie from scratch. If you’re anything like me and you want to save yourself some time while still making a super impressive dessert, try this recipe for Blueberry Slab Pie. It doesn’t get much easier than this. Using fresh juicy blueberries and easy refrigerated pie crust, its a winning combination.
I can guarantee you that everyone in your household will love this dessert, as long as they’re fans of fresh, flavorful pie!
Why You’ll Love This Blueberry Sheet Pan Pie
- The sweet slab pie has the perfect taste. If you’re a fan of blueberry filling, this pie will certainly blow you away.
- It’s super simple. So, even if you don’t have much time and don’t want to spend hours in the kitchen, you won’t have to.
- You can customize this pie to your liking and add to it. I love to serve it with a dollop of whipped cream on top just to give it something extra!
Sheet Pan Pie Ingredients
- Refrigerated Pie Crusts – Grab three boxes of these pre-made pie crusts.
- Fresh Blueberries – Wash five cups of blueberries and pat them dry for this dessert.
- Ground Cinnamon – A touch of cinnamon enhances the taste of the blueberries even further.
- Lemon Juice – Add a slightly zesty taste to your homemade blueberry filling with lemon juice.
- Cornstarch – Use cornstarch to thicken your filling.
You’ll need a few other ingredients, such as granulated sugar, kosher salt, one large egg, one egg white, and some coarse sanding sugar.
Slab Pie Recipe Variations
- If you don’t want to go through the hassle of using fresh blueberries, you have the option of using canned blueberry pie filling, which can save you a bit of time.
- You can prepare this same recipe using all types of pie filling, such as cherry, raspberry, and even strawberry pie filling.
- Drizzle chocolate on top to prepare a chocolate Blueberry Slab Pie. The taste of chocolate will go great with the fresh blueberries and the crispy, buttery sweet pie crust.
Blueberry Slab Pie Notes
- If you don’t have cornstarch to help thicken your blueberry pie filling, you can use all-purpose flour as an alternative for it. The flour will work just as well to thicken the filling up.
- Use fewer blueberries if you don’t want as thick of a pie. You can do four cups instead of five cups for a thinner, lighter pie.
- Use the egg wash on your crust because it helps brown it and give it a nice, flaky texture and appearance. It’s also great if you plan on adding some of the coarse sugar on top because it will stick right to it.
Can I use a mixture of fruit for this recipe?
Absolutely. If you want to, you can combine blueberries with raspberries or blackberries to create a fruit slab pie of sorts.
Is it safe to use canned pie filling instead of fresh blueberries?
Yes, but using the canned blueberry pie filling could alter this recipe’s taste and texture. The crust may not turn out nearly as well as it would if you were to prepare the filling from scratch, so that is something to consider.
What’s the best way to slice this pie?
Use a pizza cutter to slice into this pie perfectly. It comes in handy and can help you get as many servings as possible from this dessert. If you don’t have a pizza cutter, simply use a large knife to slice through it.
How to Store and Freeze
- Loosely cover the pie with plastic wrap or aluminum foil and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze, tightly cover the pie in plastic wrap or aluminum foil and place it in a freezer bag for up to 3 months. Individual slices can be frozen in the same manner. Thaw at room temperature and reheat if desired.
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Blueberry Slab Pie
- 3 refrigerated ready-made pie crusts
- 5 cups fresh blueberries
- ¾ cup granulated sugar
- 4 Tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 Tablespoon fresh lemon juice
- 1 large egg white beaten
- 1 large egg beaten
- Coarse sanding sugar optional
- Preheat the oven to 425℉. Move the oven rack to the lower third of the oven.
- Take the refrigerated pie crusts out of the refrigerator but keep them in the plastic sleeve.
- Add blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice to a large mixing bowl. Fold the ingredients together carefully to not crush the blueberries. Set aside.
- Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.
- Roll the dough to about a 17”x14” rectangle using a large rolling pin.
- Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
- Brush the flat part of the crust with egg white.
- Pour the blueberry filling into the prepared pan and spread it out in an even layer. Set aside.
- Roll out the third crust until it is about 12-inches in diameter. Using a pastry cutter, pizza wheel, or knife, cut 14 strips about ½-inch wide.
- Begin laying seven strips of pie crust across the pan, starting with the longest strip of dough and placing it diagonally, from corner to corner. The strips should be overlapping or almost touching the edges of the pan.
- Fold back every other strip of dough and begin laying the other pieces diagonally across the pan in the other direction, from corner to corner. Repeat this with all the strips to form the lattice design.
- Roll the crust edges toward the center of the pan, forming an even edge and concealing all the ends of the pie crust strips.
- Brush the crust with beaten egg and sprinkle with sanding sugar.
- Bake for about 30 minutes. Then, loosely place a piece of foil on the pie to prevent the crust from over-browning and bake for an additional 20 minutes or until the crust is browned and the blueberry filling is bubbly.
- Serve warm or at room temperature.