Whoever invented slab pies deserves a kiss on the mouth.
Slab pie is an easy, genius pie that serves a crowd with less fuss and less mess. And whether you like cool and creamy Oreo, sweet peach or summer berry pies (like the classic blueberry version we’re going to learn how to make here), there’s always a good reason to go with a slab over a slice.
Generally speaking, slab pies usually serve 24 people, so no one is going to go hungry with one of these sitting on the dessert table. Most slab pies are delicious beyond measure because they are very crust-forward — and we all know the crust is the best part of a pie.
No pie pan? No problem. Another beautiful thing about a slab pie is that it’s made in a 15x10x1 jelly roll pan, which is a little smaller than a typical baking sheet and has a 1-inch lip. They are easy to find and more versatile than a pie pan since they can be used to roast vegetables or bake cookies as well — in fact, you might already have one in your cupboard and not even know it.
Let’s get baking.
How to Make Blueberry Slab Pie
What you need:
- 15x10x1-inch jelly roll pan
- Rolling pin
- Large mixing bowl
- Large spoon
- 2 boxes Pillsbury™ refrigerated pie crusts, softened as directed on box
- 4 cups fresh blueberries (2 lbs)
- ½ cup plus 2 teaspoons sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
- 1 egg, beaten
Step 1: Roll Out Crust
Heat oven to 400°F. Remove two of the pie crusts from pouches (each box includes two crusts). Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle using a rolling pin.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
Step 2: Mix Up Filling
In large bowl, mix blueberries, 1/2 cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.
Step 3: Top Your Pie
Unroll and stack remaining two pie crusts (second box) on lightly floured surface. Roll to 17x12-inch rectangle. If you are making a double-crust pie, just place the crust on top of the berry mixture. Pinch edges of crusts together to seal, tucking under the extra pastry crust, if necessary. Flute or crimp edges. Cut several slits in top crust to vent.
To make lattice top (as shown), cut 1/2-inch-wide strips with pastry cutter, pizza cutter or knife. 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.
Step 4: Bake!
Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.