Blueberry Slab Pie is the easiest way to make and serve homemade pie. Instead of using a pie dish, the crust and filling are baked in a jelly roll pan, making it really easy to slice and serve.
This cookie sheet blueberry pie serves a crowd – make it for potlucks, holidays, cookouts, or anytime you want a fantastic homemade pie that’s easy to serve and even easier to eat!
Easy Blueberry Slab Pie
There are regular pies, and then there are slab pies which are bigger, better versions – especially if you need a lot of pie to serve.
Slab pie is genius, really. It’s just a pie…but in a sheet pan instead. So it’s more like a pie in a bar form. I love them for bigger events when you need a lot of desserts and this blueberry sheet pie recipe? It’s delicious.
For this recipe, you can use homemade pie dough or store-bought.
You can do a double crust for this pie (more on that in the FAQ), but I love a blueberry crumble pie. It’s easy to make and is the perfect buttery, crunchy complement to the blueberry filling.
The filling is my blueberry pie filling – but you can use a can too!
The slab pie is baked in a jelly roll pan, but you could use a 9×13” pan.
This pie is indescribable, except to say YUM. It is SO good. It is SO easy. You have to try it!
Pie Crust: You can use a box of refrigerated pie crusts from the store or use a double batch of my all-butter pie crust recipe. For the pie crust you will need flour, salt, cold water and ice cold unsalted butter.
Blueberry Pie Filling: You are welcome to go the semi-homemade route and use a can, or you can make my homemade blueberry pie filling recipe!
Crumble Topping: This is a variation of my crumble topping recipe. You’ll need:
- Unsalted Butter: I like to start with it a bit softened
- Granulated Sugar: For sweetness (you can also use brown if you prefer)
- All-Purpose Flour: Be sure to measure it correctly
- Quick Oats: I use quick oats. If you don’t have those, you can make your own quick oats from old fashioned.
Best Pan for Slab Pies
The best pan to use for a slab pie is a jelly roll pan. These are the same pans I use to make cake rolls. They come in different sizes but I recommend using a 10×15-inch pan (they have 1-inch sides).
In a pinch you can also bake this in a 9×13-inch baking dish but it will take longer for the crust to cook through.
How to make Blueberry Slab Pie
1. Make the pie crust: The easiest way to make the dough for the crust is with a food processor. If you are using refrigerated dough, you can skip this step. Place the flour and salt in a food processor and pulse for a second to mix them. Next, add the cold butter and pulse until it has been worked through the flour. Add the water one tablespoon at a time until the dough comes together.
Check out my post all about how to make homemade pie crust for photos and a video.
2. Prepare the Pan: Roll the dough into a large rectangle then press the pie crust into the bottom and up the sides of a jelly roll pan (10×15-inch with 1-inch sides). Chill until ready to fill and bake.
3. Fill: Spread the pie filling over the top of the dough.
4. Make the crumble: Place the softened butter, flour, oats, and sugar in a large bowl. Use a hand mixer to combine the ingredients. You may need to use your hands to break up the butter if it’s in big chunks.
5. Top: Sprinkle the topping over the top of the filling. Lightly press on it, so it’s compact.
6. Bake the slab pie for 30 to 40 minutes or until the topping begins to brown. Cool it completely before slicing and serving.
Tips for Blueberry Slab Pie
- The nice thing about a jelly roll pan is that the bars are on the thinner side. If you use a 9×13” pan, the bars will be thicker and may need a little more baking time.
- When you bake the pie, the blueberry filling might bubble over, so place another pan or even sheets of heavy foil on the rack underneath your pan.
- I love the blueberry filling but feel free to use other fruit pie fillings like raspberry, strawberry, or cherry.
For the best results, use a Jelly roll pan. The size I use is 10×15”.
I use a double batch of my pie dough recipe. Or you can use two Pillsbury pie doughs.
Yes, but you will need to double the amount of crust. So, two batches for the bottom crust and two batches for the top.
Once it’s cooled, cover it loosely with plastic wrap and keep it in the refrigerator. It will keep well for two to three days.
Yes, cool it thoroughly and then tightly wrap it. Keep it in the freezer for up to three months. Then, thaw it in the refrigerator before serving.
If you love blueberry, dessert bars, and pie all rolled up into an amazing dessert, this blueberry pan pie is a must-make! It’s especially good if you’re feeding a lot of people and need an easy pie… so go ahead make this one. You’ll be glad you did!
Other Fun Pie Recipes
For the Crust:
- 2 ½ cups (304g) all-purpose flour
- ½ teaspoon salt
- 1 cup (226g) unsalted butter (diced and cold)
- 2-3 tablespoons (30-45ml) ice water
For the Filling & Topping:
- 1 recipe Blueberry Pie Filling (or a 21 oz can)
- ½ cup (113g) unsalted butter, softened slightly
- 1 cup (124g) all-purpose flour
- ½ cup (43g) quick cooking oats
- 1/2½ cup (100g) granulated sugar
Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 tablespoons water).
Roll out the dough carefully, between sheets of parchment or wax paper, to a large rectangle. Carefully transfer it to a 10×15-inch jelly roll pan and press it into the bottom and up the sides. Chill at least 30 minutes.
Preheat oven to 350°F.
Spread blueberry pie filling evenly over the crust.
Using a hand mixer, mix remaining topping ingredients (butter, flour, oats, and sugar) in a large bowl. You may need to use your hands to break up the large bits of butter. Sprinkle over the top of the blueberry filling and press to compact.
Place on a larger cookie sheet in case of spillage. Bake for 35-45 minutes until topping begins to brown. Cool before cutting.
Serve plain or with ice cream. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Serving: 1serving | Calories: 458kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 361mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g | Vitamin A: 851IU | Calcium: 17mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Blueberry Slab Pie also known as pan pie is the easiest way to make and serve homemade pie. Instead of using a pie dish, the crust and filling are baked in a jelly roll pan, making it super easy to slice, serve, cover and save for seconds!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: July 11, 2021