Blueberry Lemon Slab Pie

  • Prep 20 min
  • Total 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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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