Blueberry Lemon Slab Pie

This gorgeous slab pie is topped with a generous layer of lemony cream cheese and fresh blueberries.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 40 min
  • ingredients 4
  • servings 8
Recipe by 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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle
More To Explore
powered by ZergNet