Blueberry Lemon Slab Pie

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

  • prep time 20 min
  • total time 40 min
  • ingredients 4
  • servings 8


box Pillsbury™ refrigerated pie crusts, softened as directed on box
oz (half of 8-oz package) cream cheese, softened
jar (10 oz) lemon curd
pint (2 cups) fresh blueberries
  • 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.
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