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Blueberry Slab Pie

A dessert recipe that makes a large, rectangular pie with a flaky crust and a filling made from fresh blueberries and lemon juice.

Tasty Team
96% would make again
Blueberry Slab Pie


for 12 servings

  • 4 refrigerated pie crusts, 8 inch (20 cm)
  • 5 cups blueberry (500 g)
  • ¾ cup sugar (150 g)
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • 1 pinch salt
  • 1 teaspoon lemon zest

Nutrition Info

  • Calories 377
  • Fat 16g
  • Carbs 54g
  • Fiber 2g
  • Sugar 15g
  • Protein 2g

Estimated values based on one serving size.


  1. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
  2. Preheat oven to 400°F (200˚C).
  3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
  4. Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
  5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips.  Tuck the crust inward around the edges, and bake for 35 minutes.
  6. Serve warm with ice cream.
  7. Enjoy!
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Blueberry Slab Pie