Easy Blueberry Slab Pie
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This Blueberry Slab Pie recipe is an easy way to make your favorite pie for a season of berries, festivities, and gatherings. Oh-so-delicious, its berry filling is packed with sweet bright flavors and warm spices.
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And… it’s fun to make with its pretty lattice pastry top.
Using ready-made pie crusts and simple ingredients, this slab pie comes together quickly and easily. And bakes in less time than a traditional blueberry pie.
This Blueberry Slab Pie Inspiration
Many years ago, a Blueberry Spiced Jam recipe was given to me by an elderly woman at church. After a quick glance at the ingredients, I knew I had to try it.
It didn’t disappoint. I’ve been making it for years.
While testing blueberry pie recipes, that jam came to mind… and I remembered how much the guys in my house love it. And the idea of blending the two recipes suddenly became a great idea!
What Month are Blueberries in Season?
Blueberries are ripe and ready for harvest from early June through early August in most locations. When picked fresh from the vine, they are the essence of summer in every bite.
Do You Have to Make a Lattice Top?
Absolutely not. Here are some alternative ideas:
- A top, flat pastry layer (be sure to cut vent holes for proper baking)
- Cut shapes from the pastry and lay them on the blueberries (stars for the 4th of July, etc)
- Eliminate the top pastry crust altogether
Kitchen Tools
To make this lattice top slab pie recipe, I used the following tools:
- Baking pan size: 15x10x1-inch sheet pan although a quarter-size sheet pan may work too.
- Fluted pastry wheel for the lattice top.
- Rolling pin for the refrigerated pie crusts.
- Pastry brush to apply an egg wash
How to Make Blueberry Slab Pie
Here are the steps for making an easy slap pie. Detailed step-by-step instructions are in the recipe card at the bottom of this post.
Step 1: Roll out the bottom crust
Stack two crusts on top of each other and roll out. Place in an ungreased baking pan.
Step 2: Make the filling
In a large bowl, combine the fresh blueberries and filling ingredients; blueberries, sugar, cornstarch, cinnamon, lemon zest, and cloves. Transfer to the pastry-lined baking sheet.
Step 3: Top with pastry, seal, and crimp edges
Roll out the remaining pastry and cut into 1/2-inch strips. Lay half of the strips in a diagonal pattern and weave in the remaining strips.
Step 4: Apply egg wash and bake
Trim pastry edges and roll excess pastry toward the filling to seal. Crimp the edges and brush with an egg wash.
Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbly.
How to Serve Blueberry Slab Pie
Let the slab pie cool completely before cutting it into squares or rectangle serving pieces. The pie can easily serve 24 and keeps well in the refrigerator for up to 4 days.
For individual servings, I love to top each with vanilla ice cream for a decadent, deliciously wonderful treat!
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Easy Blueberry Slab Pie
This Blueberry Slab Pie recipe is an easy way to make your favorite pie for a season of berries, festivities, and gatherings. Utterly delicious, Its berry filling is packed with sweet bright flavors and warm spices.
Ingredients
- 2 boxes refrigerated pie crusts (4 crusts total)
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground cloves
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F. Unroll and stack 2 pie crusts on top of each other on a lightly floured surface. Roll to a 17x12-inch rectangle. Lay the crust into an ungreased 15x10x1-inch pan, and press into the corners. Do not trim pie crust edges.
- In a large bowl, mix blueberries, 1/2 cup of the sugar, cornstarch, cinnamon, cloves, and lemon peel until well mixed. Transfer the berries into the pastry-lined pan.
- Unroll and stack the remaining 2 pie crusts on a lightly floured surface. Roll to a 17x12-inch rectangle.
- To make a lattice top, cut 1/2-inch-wide strips with a pastry cutter, pizza cutter, or knife. Place half of the strips across the pan diagonally. Weave the remaining strips with the first strips to form a lattice.
- Trim edges of strips even with the edge of the bottom crust. Roll the pastry up to seal the edges together, forming a rolling. The corners can get skimpy so you may need to add additional pastry and pinch them together. Then flute or crimp the pastry edges. Brush with the beaten egg and sprinkle with an additional 2 teaspoons of sugar if desired.
- Bake 35 to 40 minutes or until the crust is deeply golden and the filling is bubbly. Cool completely before cutting into servings; about 1 hour.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 63mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 1g