Cherry Blueberry Slab Pie: A Crowd-Pleasing Dessert

If you love this blueberry-cherry pie recipe, you might also love this Lemon Blueberry Dump Cake, Easy Blueberry Crisp, Cherry Hand Pies, or these Cherry Pie Bombs.

Imagine a pie that’s bursting with the sweet and tart flavors of fresh cherries and blueberries, all encased in a flaky, buttery crust. Now imagine that this pie is also easy to make and can easily serve a crowd. That’s the Cherry Blueberry Slab Pie!

This recipe is perfect for potlucks, summer barbecues, or any other occasion where you need to feed a lot of people. The slab pie format makes it easy to slice and serve, and the homemade pie crust gives it a touch of elegance.

The best part about this pie is that it’s so easy to make. The pie crust can be made in a food processor, and the fruit filling is simply a matter of mixing together some canned cherries and blueberries. Once the pie is assembled, it’s ready to bake in the oven for just 45 minutes.

Ingredients (Printable recipe below)

• Dry ingredients: The dry ingredients in this recipe are all-purpose flour, and salt. The flour provides structure to the pie crust, and the salt enhances the flavor.
• Butter: The butter in this recipe is used to create a flaky pie crust. When the butter is mixed with the flour, it creates small pockets of air that help to prevent the crust from becoming dense.
• Ice water: The ice water in this recipe helps to keep the butter cold and prevents it from melting. This is important because a melted butter will create a tough crust.
• Fruit filling: The fruit filling in this recipe is made with fresh cherries and blueberries. The cherries and blueberries add sweetness and tartness to the pie.
• Coarse sugar: Add a nice texture to the top of the pie.

How to Make Cherry Blueberry Slab Pie

Combine the dry ingredients in a food processor.

Pulse the butter into the flour mixture until the mixture resembles coarse crumbs.

Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.

Gather the dough into a ball and divide it in half. Flatten each half into a disk. Wrap the disks in plastic wrap and chill for at least 60 minutes.

Lightly flour your work surface and rolling pin. Roll out one disk of dough to a 12×18-inch rectangle.

Transfer the dough to a rimmed baking sheet and trim the edges to about 1 inch.

Fill the crust with the blueberry and cherry fruit fillings.

Roll out the remaining disk of dough to a 12×18-inch rectangle. Cover the fruit filling with it and crimp the edges. Add a small hole to the center of the pie to vent it.

Sprinkle on sanding sugar.

Bake the pie in a preheated oven at 425 degrees F for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool completely before slicing and serving.

Recipe Tips

• Sprinkle the topping with a generous amount of sugar for a sweet and crunchy finish.
• Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

• Let the pie cool completely before slicing. This will help prevent the filling from running out.
• If you want to add a little extra crunch to the pie, you can sprinkle the topping with some chopped nuts, such as walnuts or pecans.
• If you don’t have canned cherries and blueberries, you can use fresh fruit. Just be sure to drain off any excess liquid before adding it to the filling.
• You can use refrigerated pie crust if you prefer.

Variations

• Use different fruits. You can use any type of fruit you like in this recipe. Some other good options include raspberries, blackberries, peaches, or apples.
• Add spices. If you like a more flavorful pie, you can add some spices to the fruit filling. Some good options include cinnamon, nutmeg, ginger, or cloves.
• Make a lattice crust. Instead of a double crust, you can make a lattice crust for your pie. This is a more decorative crust that is made by weaving strips of dough over the top of the fruit filling.
• Add a topping. You can add a topping to your pie for extra sweetness and crunch. Some good options include a crumb topping, a streusel topping, or a glaze.
• Bake the pie in a tart pan. If you don’t have a rimmed baking sheet, you can bake the pie in a tart pan. This will give the pie a more defined shape.
• Serve the pie with ice cream or whipped cream. Cherry Blueberry Slab Pie is a delicious dessert on its own, but it’s even better served with a scoop of ice cream or whipped cream.

Storing

• Refrigerate. Once the pie has cooled completely, you can store it in the refrigerator for up to 3 days. To prevent the crust from getting soggy, wrap the pie tightly in plastic wrap or aluminum foil.
• Freeze. You can also freeze Cherry Blueberry Slab Pie for up to 2 months. To freeze the pie, wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag.
• Thaw. To thaw the pie, place it in the refrigerator overnight. Once the pie has thawed, you can slice it and serve it.