Blueberry Slab Pie is bursting with a sweet blueberry filling and covered in a flaky crust for a crowd-pleasing dessert that everyone will adore!
Love pie? You must bake up a cherry pie for dessert tonight. Or give our delicious lemon meringue pie recipe a try soon.
Why Blueberry Slab Pie is Best
If you haven’t made a slab pie before, it’s basically a party in a pan! Our apple slab pie is so good, we knew we had to try a new flavor!
This fun dessert is easy to make and sure to impress! If you love blueberry pie, this is just for you.
- This is a double-layer pie with a bottom crust and a fun and pretty lattice top made of strips of pie crust.
- This slab pie is made in a quarter sheet pan for a fuss-free dessert that is ready to slice and serve.
- You’ll use 5 cups of fresh blueberries for tons of fruity flavor in every bite.
- The crust is brushed with a beaten egg and sprinkled with coarse sugar for an extra special touch.
- This recipe yields 12 large slices, plenty for everyone to enjoy!
Pie in a bar pan? This is nothing new to us. We love these apple pie bars and of course you can’t go wrong with key lime pie bars too.
Ingredient Notes
- Pie crusts – We used store bought, refrigerated pie crusts for easy preparation — you need THREE — but our homemade pie crust recipe would work great too!
- Blueberries – You’ll need 5 cups of fresh blueberries for this recipe. Frozen berries may be substituted, but they should be completely thawed and patted dry so you don’t add extra moisture to the filling.
- Cornstarch – This is used as a thickener in the blueberry filling. You could also substitute all-purpose flour.
- Egg wash – You’ll brush a beaten egg white on the bottom crust, to help prevent it from getting soggy from the blueberry filling. You’ll also use a beaten egg to brush on the top of the slab pie. It helps to brown the crust and helps the coarse sugar adhere to the pastry.
- Coarse sugar – We use a coarse sanding sugar and lightly sprinkle it over the egg-brushed pie crust top. You can also sprinkle some additional sugar over the slab pie once it’s baked. It makes a pretty presentation!
Easy Instructions
This easy pie recipe requires a few different steps to make the different layers, but they are all easy-peasy!
Make the blueberry filling. Add the blueberries, sugar, cornstarch, cinnamon, salt and lemon juice to a large mixing bowl. Fold the ingredients together carefully to avoid crushing the blueberries.
Bottom pie crust. Use two of the three pie crusts to roll out in a 14×17″ rectangle. Transfer to the prepared pan – it will hang over – and brush the bottom with the beaten egg white.
Add the filling. Add the blueberry filling to the pan and spread into an even layer.
Add the top crust. Roll out the remaining pie crust and cut into strips. Lay out the strips in the pan diagonally in one direction then fold back and layer in the opposite direction to make a lattice design.
Finish and bake. Roll the pie crust edges to create an even edge. Brush the top of the slab pie with the egg wash and sprinkle with sugar. Bake until bubbly then serve warm or at room temperature.
Tips and Tricks
- Use your rolling pin to easily transfer the crusts to the pan. Carefully roll the crust around the rolling pin, then unroll it into the pan.
- Pan size – We use a baker’s quarter sheet (about 9”x13”) for this recipe. I chose this size because it is a little deeper than a traditional jelly roll pan. As a result, the crust is a little thicker on both the bottom and sides. If you prefer to use a 10”x15” jelly roll pan, this could be an option. The baking time would be reduced slightly as the crust would be thinner and bake at a faster rate.
- Rolled edges – We love the rolled edge because it gives the pie pieces some structure and offers a big, flaky piece of crust. Alternatively, the edges can be fluted or pressed together with a fork.
- Bake in the lower third of the oven. We’ve moved the rack to the lower third of the oven to help avoid a soggy bottom crust seen in many fruit-filled pies. Brushing the bottom crust with egg white also helps to create a seal between the crust and the filling.
- Serving size – This recipe is written to make 12 very large pieces. You could also cut the slab pie into 16 pieces if you prefer.
- How to serve. Serve this pie room temperature, warm, or even chilled. All your preference. We suggest if serving warm to top it with vanilla ice cream or homemade whipped cream.
Recipe FAQs
A lattice-like crust (minus the weaving work) can be done for the top of the pie by laying the strips of crust in the opposite direction directly on top of the first layer of strips. It’s a little quicker and easier. Then roll up the edges of the crust as directed.
Loosely cover the pie with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yes! Wrap blueberry slab pie tightly in plastic wrap or aluminum foil and place 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.
More Easy Dessert Recipes
- Banana Pudding Recipe
- Frosting Recipe
- Zucchini Bread Recipe
- Cherry Slab Pie
- Heaven on Earth Cake
- Chocolate Eclair Cake
- Caramel Recipe
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Blueberry Slab Pie
Ingredients
- 3 refrigerated ready-made pie crusts
- 5 cups fresh blueberries
- ¾ cup granulated sugar
- 4 Tablespoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 Tablespoon fresh lemon juice
- ¼ cup all-purpose flour for work surface
- 1 large egg white beaten
- 1 large egg beaten
- Coarse sanding sugar optional
Instructions
- 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. Set aside.
- 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.
- Using a large rolling pin, roll the dough to about a 17”x14” rectangle.
- 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 that are about ½-inch wide.
- Begin laying 7 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.
Notes
- We used store bought, refrigerated pie crusts for easy preparation, but our homemade pie crust recipe would work great too!
- Storage: Loosely cover the pie with plastic wrap or aluminum foil and store 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 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.
- All-purpose flour can be used as a thickener instead of cornstarch for the filling.
- Use your rolling pin to easily transfer the crusts to the pan. Carefully roll the crust around the rolling pin, then unroll it into the pan.
- Pan size – We use a baker’s quarter sheet (about 9”x13”) for this recipe. I chose this size because it is a little deeper than a traditional jelly roll pan. As a result, the crust is a little thicker on both the bottom and sides. If you prefer to use a 10”x15” jelly roll pan, this could be an option. The baking time would be reduced slightly as the crust would be thinner and bake at a faster rate.
- Rolled edges – We love the rolled edge because it gives the pie pieces some structure and offers a big, flaky piece of crust. Alternatively, the edges can be fluted or pressed together with a fork.
- Bake in the lower third of the oven. We’ve moved the rack to the lower third of the oven to help avoid a soggy bottom crust seen in many fruit-filled pies. Brushing the bottom crust with egg white also helps to create a seal between the crust and the filling.
- Serving size – This recipe is written to make 12 very large pieces. You could also cut the slab pie into 16 pieces if you prefer.
- How to serve. Serve this pie room temperature, warm, or even chilled. All your preference. We suggest if serving warm to top it with vanilla ice cream or homemade whipped cream.
Can this also be done using Cranberries?
I’m gluten free so they don’t make gluten free crust..so I’m out of luck..
Can you use spenda instead of sugar? My husband is a diabetic.
You can use baking Splenda to substitute the sugar I use it all the time
Can I use frozen blueberries?
Everything looks so delicious . I intend to get going tomorrow making the Blueberry Slab Pie . will let you know how YUMMY it was .