Blueberry Lemon Slab Pie

Bloggers Adam and Joanne Gallagher from Inspired Taste make a gorgeous slab pie with lemony cream cheese and fresh blueberries.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c1b8515d-724a-44c3-86d7-f6fb23bced2c

ingredients 4
Prep Time 20 min
Total Time 40 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

4: oz (half of 8-oz package) cream cheese, softened

1: jar (10 oz) lemon curd

1: pint (2 cups) fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F.
2 Unroll pie crusts; place 1 on top of the other. Using rolling pin, roll out to make 16x13-inch rectangle. Place on ungreased cookie sheet. Fold in sides of dough; crimp to form edges.
3 Bake about 10 minutes or until golden brown. Cool completely, about 15 minutes.
4 Meanwhile, beat cream cheese and lemon curd with electric mixer on medium speed until fluffy.
5 Spread lemon mixture over cooled baked crust. Top with blueberries. Cut into 4 rows by 2 rows. Store in refrigerator.