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.
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.
- 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.
- 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.
- 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
- 13 x 18 jelly roll pan
- food processor
- oven adjusted to center rack position
- Rolling Pin
- Plastic wrap
- 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
- 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!