Berry Slab Pie

This seriously easy slab was pie was so fun and easy to put to together! I say “put together” because I really didn’t make anything LOL! The recipe only calls for a hand full of ingredients and is perfect for Memorial Day or Fourth of July! Packed full of delicious berries! My favorite! Plus, when the kids loved it so much, I call this a win win in my book!

  • I floured and rolled out the Pillsbury Pie crusts

So thank goodness for pre made Pillsbury Pie Crusts that come two to a package, because I failed on cooking the very first crust I put in the oven. I accidentally brought it out too early, a flap of dough fell and it tried to fix it, but only made it worse! So, I was extra careful with the remaining dough I had left. Plus, I knew A.J wasn’t going to be too thrilled if I asked him to head back to the store for me!!

  • The filling is absolutely delicious! So creamy!

The filling is simple: mix together the lemon curd with two 8oz. packages of softened cream cheese. They pair so nicely together in this berry pie! I love lemon!

  • I brush a bit of water to moisten and sprinkle with sugar

When you are looking for the star cookie cutters to use, don’t worry about finding different kinds. I used one medium sized star and it came out great! I just used what I had on hand, but I do love using the baby stars for this too! Whatever you want, it’s going to look awesome!

I love fresh berries and I love using them in easy to create recipes!

If you have any extra filling left over, you can definitely use it as a fruit dip for extra berries! Yum!

Hope you have fun making this your own! Recipe is below!

Emmy’s my best taster!

Berry Slab Pie

Ingredients:

  • 3 refrigerated pie crusts softened as directed on box (from 2 boxes) I used Pillsbury Pie Crusts
  • 2 packages 8 oz each cream cheese, softened
  • 1 12 oz jar lemon curd
  • 6 cups assorted berries sliced strawberries, blueberries and blackberries
  • White sugar
  • Star cookie cutters – Here are a good assortment from Hobby Lobby!

Directions:

  1. Heat oven to 450°F. Set out 2 pie crusts. Unroll and flour.
  2. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners and draping over edges.
  3. Fold crust even with edges of pan. Poke with fork lightly on dough.
  4. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  5. Remove another pie crust. On lightly floured surface, unroll crust and using a rolling pin, roll out.
  6. Cut out stars using your cookie cutters. Place about 1 inch apart on large parchment lined cookie sheet.
  7. Brush with water lightly and sprinkle with sugar.
  8. Bake 5 to 7 minutes or until golden brown. Cool about 1 minute on a cookie sheet. Cool completely, about 15 minutes.

Filling:

  1. In medium mixer bowl, beat cream cheese and lemon curd with electric mixer until on medium till smooth. Spread evenly into the pie crust-lined pan.
  2. Refrigerate about 30 minutes.
  3. Place berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.
  4. Enjoy!