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Blueberry Lemon Slab Pie

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  0 reviews
  • 20 min prep time
  • 40 min total time
  • 4 ingredients
  • 8 servings
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This gorgeous slab pie is topped with a generous layer of lemony cream cheese and fresh blueberries.

Inspired Taste
August 22, 2012

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

Steps

  • 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.
  • 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.

Expert Tips

Substitute raspberries or blackberries for the blueberries.

To make things a little easier, buy strawberry- or chocolate-flavored cream cheese instead of making your own lemony cream cheese.

Nutrition Information

No nutrition information available for this recipe
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