Cherry Blueberry Slab Pie is a delicious and easy-to-make dessert that is perfect for a large gathering. The combination of our homemade pie crust, canned blueberries and cherries is simply irresistible, and the slab pie format makes it easy to serve to a crowd.
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.
Cherry Blueberry Slab Pie: A Crowd-Pleasing Dessert
Equipment
- 13 x 18 jelly roll pan
- food processor
- oven adjusted to center rack position
- Rolling Pin
- Plastic wrap
- refrigerator
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 cup French Butter *Higher fat content butter works best. Cut into small cubes.
- 8-10 tablespoons ice water
- 21 ounces cherry pie filling
- 21 ounces blueberry pie filling
- 1 tablespoon coarse sugar to sprinkle over the crust
Instructions
- 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 dough layer and crimp the edges. Add a small hole to the center of the pie with a toothpick 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.
- Allow pie to cool for at least 30 minutes before slicing! Enjoy!
Dannii says
The combination of cherries and blueberries were amazing. I will definitely be making this again.
Nikki says
I’m so happy to have found this recipe! It’s cherry and blueberry season in Michigan, so I’m always looking for new desserts to try. Thank you!
Elizabeth says
I like how this pie has two different flavors of summer mixed together in its filling! Definitely a crowd pleaser. This would definitely be a great dessert to bring to the next church potluck I attend.
Lima Ekram says
This cherry – blueberry pie looks absolutely delicious! I love the simplicity of the ingredients! Quick and easy!
Ali says
Served with ice cream this cherry slab pie is incredibly tasty! Great family dessert for summer.