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Blueberry Lemon Slab Pie

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Blueberry Lemon Slab Pie
  • Prep 20 min
  • Total 40 min
  • Ingredients 4
  • Servings 8
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This gorgeous slab pie is topped with a generous layer of lemony cream cheese and fresh blueberries.
Created Aug 22, 2012

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute raspberries or blackberries for the blueberries.
  • tip 2
    To make things a little easier, buy strawberry- or chocolate-flavored cream cheese instead of making your own lemony cream cheese.

Nutrition Information

370 Calories, 19g Total Fat, 2g Protein, 49g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
330mg
14%
Potassium
50mg
1%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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