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This Blueberry Peach Slab Pie
Ingredients
- 4 8-inch refrigerated pie crusts
- 5 cups fresh blueberries
- ¾ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- Pinch of salt
- 1 teaspoon lemon zest
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Directions
- 1. Preheat oven to 400°F/200˚C.
- 2. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- 3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches. Cut diagonally into strips.
- 4. Roll out another 2 pie crusts. Place in a 15 inch by 10 inch by 1 inch baking sheet.
- 5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- 6. Serve warm with ice cream.
- 7. Enjoy!
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