Blueberry Slab Pie

Blueberry slab pie is bursting with sweet berries, warm spices, and covered in a flaky, crispy pie crust. The best way to feed a crowd for large gatherings, holidays, and summer barbecues!

A slice of blueberry slab pie on a black plate with the whole pie in the background.

Slab pies are one of the easiest ways to make homemade pie. It serves a lot of people and slices up way easier than a standard round pie. I found this method super quick and so much less stressful!

Slab pie is just a pie baked in a sheet pan instead of a pie plate. It’s a pie in bar form, that can also be sliced, served, and picked up to eat like a hand pie. Genius, right?

We are using a 15x10x1 jelly roll pan or rimmed baking sheet for this pie recipe. Any larger and you will need more pie crusts and more filling.

What You’ll Need

  • Pie crusts – We are using store-bought refrigerated pie crusts for this recipe. You can certainly make your own but will need to double the recipe.
  • Fresh blueberries – You can also use frozen blueberries, do not thaw them.
  • Granulated sugar, cornstarch, cinnamon, lemon zest, nutmeg, and salt – Are added to make the blueberry filling.
Blueberry slab pie in baking pan with a bowl of blueberries behind it.

Using ready-made pie crusts and a few simple ingredients makes this blueberry slab pie recipe so quick and easy to make. Another bonus is it bakes much faster than a regular pie.

Tips

  • Prepare the pie crusts as directed on the box. Such as letting it sit at room temperature for about 15 minutes.
  • When fishing the edges of the pie crust, you may need to add a little extra pie dough in the corners because they tend to become thin.
  • Taste the blueberries, you might want to adjust the sugar amount if they are too tart or on the sweet side. Maybe cut the sugar to 1/2 cup.
  • The ground cinnamon is optional in this recipe but I recommend it, adds a depth of warm spice flavor that’s so delicious.

How to Make a Blueberry Slab Pie

Preheat the oven to 400 degrees F.

Unroll and stack 2 pie crusts on top of each other on a large sheet of parchment paper that is lightly floured.

Using a rolling pin, roll into a 17×12-inch rectangle, keeping the pie crust an even thickness throughout.

Lay the pie crust into an ungreased 15x10x1-inch pan, and gently ease and press into the corners. Do not trim the dough edges yet.

Place the dough-lined pan in the refrigerator while you prepare the pie filling.

In a large bowl, mix the blueberries, cornstarch, granulated sugar, lemon zest, cinnamon, nutmeg, and salt until combined.

Pour the pie filling into the prepared crust and place it back in the refrigerator while you prepare the top crust.

Unroll and stack the remaining two pie crusts on a lightly floured surface. Roll into a 17×12-inch rectangle. Using a knife, pizza cutter, or pastry cutter, cut into 1/2-inch-wide strips.

Arrange half of the strips diagonally over the blueberry filling. Fold down every other strip and place one strip across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip diagonally. Continue weaving the remaining strips to form a lattice top.

Trim the lattice strips’ edge even with the bottom crust’s edge. Roll the bottom crust edges up and over the top crust, and pinch to seal. Then crimp or flute the edges.

Whisk a large egg with 1 tablespoon of water. Brush with the egg wash and sprinkle with sparkling sugar if desired.

Blueberry slab pie baked in the sheet pan.

Bake for 30 to 35 minutes or until the filling bubbles and the crust is deep golden brown.

You may need to lightly tent the crust with aluminum foil to prevent it from burning.

Close up of baked blueberry slab pie.

Transfer to a wire rack to cool completely before slicing and serving.

Slice of blueberry slab pie garnished with whipped cream on a black plate.

Served topped with whipped cream or vanilla ice cream.

Why is my pie runny?

The pie hasn’t been baked long enough. Be sure the filling is bubbling all the way through to the center. With a slab pie, it shouldn’t be a problem because the filling this thinner than a regular pie. Tent the crust if it’s becoming too brown before the filling is done.

Is flour or cornstarch better for pie filling?

Cornstarch is faster-acting than flour. It forms a more smooth clear filling, but too much cornstarch can make it have a slimy texture.

Do I have to make a lattice crust?

No, you can try some of the variations below.
For a fun look, you can cut shapes out of the dough and lay them over the blueberries.
You can make a solid top crust but be sure to cut vents for the steam to escape.
Omit the top pastry.
Make a crumb topping. (1 cup all-purpose flour, 1/4 teaspoon cinnamon, 1/4 cup brown sugar, 5 tablespoons unsalted butter melted, and 1/4 teaspoon salt – Mix together and sprinkle over the top)

Storage and Freezing

Storage – This pie will keep well covered in plastic wrap or aluminum foil in the refrigerator for 4-5 days. To prevent moisture from building up under the plastic or foil place a paper towel over the pie before wrapping.
Freezing – After the pie has thoroughly cooled wrap in freezer-safe plastic wrap and aluminum foil. Then wrap in freezer paper or place in a 2-gallon freezer bag. Freeze for up to 3 months.

More Pie Recipes

A slice of blueberry slab pie on a black plate with the whole pie in the background.

Blueberry Slab Pie Recipe

This pie is bursting with sweet berries, warm spices, and covered in a flaky, crispy pie crust. The best way to feed a crowd for large gatherings, holidays, and summer barbecues!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry, pie, slab
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 24
Calories: 178kcal
Author: Leigh Harris

Ingredients
 

  • 4 Refrigerated pie crusts ( 2 boxes refrigerated pie crusts)
  • 5 cups Fresh blueberries
  • 3 tbsp Cornstarch
  • 3/4 cup Granulated sugar
  • 1 tsp Lemon zest
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt

Egg Wash

  • 1 large Egg
  • 1 tbsp Water

Instructions

  • Preheat the oven to 400 degrees F.
  • Unroll and stack 2 pie crusts on top of each other on a large sheet of parchment paper that is lightly floured. Using a rolling pin, roll into a 17×12-inch rectangle, being sure to keep the pie crust an even thickness throughout.
  • Lay the pie crust into an ungreased 15x10x1-inch pan, and gently ease and press into the corners. Do not trim the dough edges yet. Place the dough-lined pan in the refrigerator while you prepare the pie filling.
  • In a large bowl mix the blueberries, cornstarch, granulated sugar, lemon zest, cinnamon, nutmeg, and salt until combined. Pour the pie filling into the prepared crust and place it back in the refrigerator while you prepare the top crust.
  • Unroll and stack the remaining two pie crusts on a lightly floured surface. Roll into a 17×12-inch rectangle. Using a knife, pizza cutter, or pastry cutter cut into 1/2-inch-wide strips.
  • Arrange half of the strips diagonally over the filling. Fold down every other strip and place one strip across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip diagonally. Continue weaving the remaining strips to form a lattice top.
  • Trim the edge of the lattice strips even with the edge of the bottom crust. Roll the bottom crust edges up and over the top crust, and pinch to seal. Then crimp or flute the edges. Brush with an egg wash and sprinkle with sparkling sugar if desired.
  • Bake for 30 to 35 minutes or until the filling is bubbling and the crust is a deep golden brown. You may need to lightly tent the crust with aluminum foil to prevent it from burning.
  • Transfer to a wire rack to cool completely before slicing and serving.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 144mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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