Easy Blueberry Slab Pie

🧂 Ingredients

• 4 refrigerated pie crusts

  (rolled)
• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground cloves
• 1 egg

  beaten

Instructions

• 1 Preheat the oven to 400°F. Unroll and stack 2 pie crusts on top of each other on
  a lightly floured surface. Roll to a 17×12-inch rectangle. Lay the crust into an
  ungreased 15x10x1-inch pan, and press into the corners. Do not trim pie crust
  edges.
• 2 In a large bowl, mix blueberries, 1/2 cup of the sugar, cornstarch, cinnamon,
  cloves, and lemon peel until well mixed. Transfer the berries into the
  pastry-lined pan.
• 3 Unroll and stack the remaining 2 pie crusts on a lightly floured surface. Roll
  to a 17×12-inch rectangle.
• 4 To make a lattice top, cut 1/2-inch-wide strips with a pastry cutter, pizza
  cutter, or knife. Place half of the strips across the pan diagonally. Weave the
  remaining strips with the first strips to form a lattice.
• 5 Trim edges of strips even with the edge of the bottom crust. Roll the pastry up
  to seal the edges together, forming a rolling. The corners can get skimpy so you
  may need to add additional pastry and pinch them together. Then flute or crimp
  the pastry edges. Brush with the beaten egg and sprinkle with an additional 2
  teaspoons of sugar if desired.
• 6 Bake 35 to 40 minutes or until the crust is deeply golden and the filling is
  bubbly. Cool completely before cutting into servings; about 1 hour.

Nutrition Info