Raspberry Blueberry Slab Pie
This delicious and easy Raspberry and Blueberry Slab Pie makes an impressive patriotic dessert for your Memorial or Fourth of July celebration that wows a crowds.
Ingredients
- 2 refrigerated store bought pie crusts I used Trader Joe's total weight 22 oz (11 oz per pie crust)
- 3 1/2 cups fresh raspberries and blueberries reserve 1/2 cup for garnish
- 1 lemon
- 1/2 cup white sugar
- 2 tbps cornstarch
- 1 egg beatened with 1 tbsp water
- 1/2 - 2/3 cups powdered sugar
- 2-4 tsp milk
- 8 oz cream cheese softened, room temp
Instructions
- Preheat oven to 425 degrees
- Line a 9"x13" baking pan with parchment paper
- In a bowl, mix 3 cups berries with sugar, cornstarch, juice and zest of one lemon, let that sit for the juices to come out about 15 minutes.
- Roll out your 2 pie crust to an approximate 9" x 12" rectangle, make one slightly bigger. If it gets too soft chill in refrigerator.
- Lay your slightly larger slab of your rolled out pie crust over the parchment lined pan, add your berry mixtures with a slotted spoon, we don't want soggy pie.
- Lay your other pie crust over the the berries, pinch the edges all around. Cut a few slits over the top to vent.
- Mix egg with a tablespoon of water, brush all over the pie.
- Bake for 30-35 minutes until bubbly and golden. Allow to cool completely before slicing.
- If making cream cheese drizzle, mix cream cheese, powdered sugar and milk until drizzling consistency. If too soft, add a bit more powdered sugar, if too stiff, add more milk. Add to a sandwich zipper bag, snip off end and drizzle. Add berries to garnish on top.
Nutrition
Calories: 298kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 35mgSodium: 183mgPotassium: 124mgFiber: 3gSugar: 22gVitamin A: 285IUVitamin C: 13.9mgCalcium: 38mgIron: 1.2mg
Tried this recipe?Let us know how it was!