Blueberry Lemon Slab Pie
Inspired Taste
Created Aug 22, 2012
This gorgeous slab pie is topped with a generous layer of lemony cream cheese and fresh blueberries.
Blueberry Lemon Slab Pie
- Prep Time 20 min
- Total 40 min
- Ingredients 4
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 4 oz (half of 8-oz package) cream cheese, softened
- 1 jar (10 oz) lemon curd
- 1 pint (2 cups) fresh blueberries
Instructions
-
Step1Heat oven to 450°F.
-
Step2Unroll pie crusts; place 1 on top of the other. Using rolling pin, roll out to make 16x13-inch rectangle. Place on ungreased cookie sheet. Fold in sides of dough; crimp to form edges.
-
Step3Bake about 10 minutes or until golden brown. Cool completely, about 15 minutes.
-
Step4Meanwhile, beat cream cheese and lemon curd with electric mixer on medium speed until fluffy.
-
Step5Spread lemon mixture over cooled baked crust. Top with blueberries. Cut into 4 rows by 2 rows. Store in refrigerator.
Nutrition
370
Calories
19g
Total Fat
2g
Protein
49g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 330mg
- 14%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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