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Blueberry Slab Pie by


2 boxes Pillsbury refrigerated pie crust, softened
4 cups fresh blueberries (about 2 pounds)
1/2 cup plus 2 teaspoons sugar
3 Tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon grated lemon peel
1 egg, beaten


Heat oven to 400*F. Remove 2 of the pie crust from pouches. Unroll and stack on lightly floured surface. Roll to 17x12 inch rectangle. Fit crust into ungreased 15x10x1 inch pan, pressing into corners. Do not trim pie crust edges. In a large bowl, mix blueberries, 1/2 cup sugar, cornstarch, cinnamon, and lemon peel until well mixed. Spoon into crust-lined pan. Unroll and stack remaining two pie crust on lightly floured surface. Roll to 17x12 inch rectangle. To make lattice top, cut into 1/2 inch strips with knife or pastry cutter. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar. Bake 35-40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

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