Slab Pie’s are a great way to use up excess blueberries or other fresh summer fruit you don’t know what to do with. A full sheet pan is sometimes too much food, and a quarter sheet pan is just right.
Perfect for a small gathering or the family to enjoy… plus some leftover for breakfast the next day.
What Is Slab Pie?
If you’ve never made a slab pie before, you’re in for a treat. Think of it as the laid-back cousin of the classic round pie. Instead of a circular pie dish, a slab pie is baked in a sheet pan, making it easier to cut into squares and serve a crowd. It’s perfect for picnics, potlucks, or any gathering where one slice just won’t be enough.
Why You’ll Love a Slab Pie
- Perfect for Gatherings
– Birthdays, barbecues, holidays, or bake sales. - Easier to Slice and Serve
– Cut into neat squares or rectangles—no pie plates or perfect slices required. - Flexible and Fun
– Choose any fruit filling, add spices, top with a lattice, or keep it simple. - Make Ahead Friendly
– Slab pie holds up well and can be served warm or at room temp.
Small Batch Blueberry Slab Pie Ingredients:
Slab Pie Crust
- all-purpose flour
- granulated sugar
- fine sea salt
- cold, unsalted butter
- ice water
Blueberry Filling
- fresh blueberries
- sugar
- cornstarch
- lemon
- salt
- egg
Glaze
- powdered sugar
- milk
Blueberry Slab Pie Tips & Variations
- Add a handful of raspberries or blackberries for a mixed berry twist.
- Don’t skip the lemon—it brightens the blueberry flavor.
- Want a shortcut? Use pre-made pie crusts or puff pastry for the top layer.
- The key to a small batch slab pie is this
Quarter Sheet Pan
.
Slab Pie Flavor Ideas to Try
- Blueberry Lemon
– Add lemon zest and a bit of vanilla. - Apple Cinnamon
– Classic fall favorite with brown sugar and warm spices. - Peach Raspberry
– A juicy, sweet-tart combo. - Cherry Almond
– Add a splash of almond extract to highlight the cherries.
Final Thoughts
There’s something nostalgic and comforting about a good pie. This
Blueberry Slab Pie
checks all the boxes: simple, shareable, and bursting with summer flavor. Whether you’re feeding a group or just baking to enjoy the season’s best fruit, this recipe is bound to become a staple.
Have you tried a slab pie before? Let me know in the comments—I’d love to hear how it turned out for you!
Other Sweet Treats
Lime Dunked Shortbread Cookies
Mallow & Cornflake Crunch Cookie
Chocolate & Cherry Granola
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Small Batch Blueberry Slab Pie
Ingredients
- 2 cups 260 grams all-purpose flour
- 1 tablespoon 15 grams granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup cold unsalted butter
- 1/2 cup 120 grams ice water
- 3.5 to 4 cups fresh blueberries
- 1 cup sugar
- 1/4 cup cornstarch
- Juice of half a lemon
- Pinch of salt
- 1 beaten egg + a tablespoon of water pastry egg wash
- 1 cup powdered sugar
- 1-2 Tablespoon of milk until desired consistency is reached
Instructions
- For the Crust:
- Whisk together flour, salt and sugar. Cut butter into small cubes and add to flour. Use a pastry cutter or your fingers to smash each individual piece of butter until you have pea size crumbs.
- Pour water over flour and butter mixture. Use a spatula to bring it together. Dump on counter and work into a single mass. Divide in half.
- I shape mine to be rectangular before chilling. Aids in the rolling out process later. Chill for one to two hours. (I chilled mine overnight and it made no difference.)
- Blueberry Filling:
- Preheat oven to 375 degrees. Combine all filling ingredients and toss until blueberries are well coated.
- Flour your surface and dough. Roll out dough to be slightly larger than your quarter sheet pan. Transfer dough to pan, letting dough drape over the edges slightly.
- Pour blueberry mixture on top of dough and spread evenly. Drape the remaining rolled out dough on top. Crimp edges all around. Use a fork to prick the top crust all over.
- Brush with an egg wash.
- Bake for 40-50 minutes or until crust is golden and filling is bubbling.
- Let cool, glaze and enjoy!
