Yield: 12 large slices

Blueberry Slab Pie

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes

Blueberry Slab Pie is bursting with a sweet blueberry filling and covered in a flaky crust for a crowd-pleasing dessert that everyone will adore!


  • 3 refrigerated ready-made pie crusts
  • 5 cups fresh blueberries
  • ¾ cup granulated sugar
  • 4 Tablespoons cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 Tablespoon fresh lemon juice
  • ¼ cup all-purpose flour (for work surface)
  • 1 large egg white, beaten
  • 1 large egg, beaten
  • Coarse sanding sugar (optional)


  1. Preheat the oven to 425℉. Move the oven rack to the lower third of the oven.
  2. Take the refrigerated pie crusts out of the refrigerator, but keep them in the plastic sleeve. Set aside.
  3. Add blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice to a large mixing bowl. Fold the ingredients together carefully to not crush the blueberries. Set aside.
  4. Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.
  5. Using a large rolling pin, roll the dough to about a 17”x14” rectangle.
  6. Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
  7. Brush the flat part of the crust with egg white.
  8. Pour the blueberry filling into the prepared pan and spread it out in an even layer. Set aside.
  9. Roll out the third crust until it is about 12-inches in diameter. Using a pastry cutter, pizza wheel, or knife, cut 14 strips that are about ½-inch wide. 
  10. Begin laying 7 strips of pie crust across the pan, starting with the longest strip of dough and placing it diagonally, from corner to corner. The strips should be overlapping or almost touching the edges of the pan. 
  11. Fold back every other strip of dough and begin laying the other pieces diagonally across the pan in the other direction, from corner to corner. Repeat this with all the strips to form the lattice design.
  12. Roll the crust edges toward the center of the pan forming an even edge and concealing all the ends of the pie crust strips.
  13. Brush the crust with beaten egg and sprinkle with sanding sugar.
  14. Bake for about 30 minutes. Then, loosely place a piece of foil on the pie to prevent the crust from over-browning, and bake for an additional 20 minutes or until the crust is browned and the blueberry filling is bubbly.
  15. Serve warm or at room temperature.


  • We used store bought, refrigerated pie crusts for easy preparation, but our homemade pie crust recipe would work great too!
  • Storage: Loosely cover the pie with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • To freeze, tightly cover the pie in plastic wrap or aluminum foil and place in a freezer bag for up to 3 months. Individual slices can be frozen in the same manner. Thaw at room temperature and reheat if desired.
  • All-purpose flour can be used as a thickener instead of cornstarch for the filling.
  • Use your rolling pin to easily transfer the crusts to the pan. Carefully roll the crust around the rolling pin, then unroll it into the pan.
  • Pan size - We use a baker’s quarter sheet (about 9”x13”) for this recipe. I chose this size because it is a little deeper than a traditional jelly roll pan. As a result, the crust is a little thicker on both the bottom and sides. If you prefer to use a 10”x15” jelly roll pan, this could be an option. The baking time would be reduced slightly as the crust would be thinner and bake at a faster rate.
  • Rolled edges - We love the rolled edge because it gives the pie pieces some structure and offers a big, flaky piece of crust. Alternatively, the edges can be fluted or pressed together with a fork.
  • Bake in the lower third of the oven. We’ve moved the rack to the lower third of the oven to help avoid a soggy bottom crust seen in many fruit-filled pies. Brushing the bottom crust with egg white also helps to create a seal between the crust and the filling.
  • Serving size - This recipe is written to make 12 very large pieces. You could also cut the slab pie into 16 pieces if you prefer.
  • How to serve. Serve this pie room temperature, warm, or even chilled. All your preference. We suggest if serving warm to top it with vanilla ice cream or homemade whipped cream.
  • See blog post for more recipe tips and tricks and process photos.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 99mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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