Oh So Good & Easy Patriotic Dessert: Star-Spangled Slab Pie

Celebrate the Red, White and Blueberry with an easy patriotic dessert for the 4th of July!

Star-Spangled Slab Pie is an oh so good and easy dessert with a patriotic nod to the Fourth of July!

If you’re not familiar with slab pie, it’s a shallow pie that’s baked in jelly roll pan or rimmed baking sheet. It serves more people than your standard 9-inch pie with much less effort. Less work makes for an ideal holiday dessert and more time for celebrating the Red, White and Blueberry! Use refrigerated piecrust for a short cut or your favorite pastry recipe.

You’ll need star cookie cutters for a star-spangled decoration for the top of the pie. I used a Star Fondant Double Cut-Outs Set by Wilton that I found at Michaels, with six graduated sizes, but two or three sizes of stars will work for your decoration. I used my favorite combination of lemon curd and cream cheese for the filling. You’ll have a little extra lemon curd and cream cheese left over~  serve it with berries, layer it in a Patriotic Berry Trifle, use it as a filling for a shortbread cookie sandwich, or eat it with a spoon. ;)

Star-Spangled Slab Pie, recipe adapted from Pillsbury

Ingredients

3 refrigerated pie crusts, softened as directed on box (from 2 boxes)

2 packages (8 oz. each) cream cheese, softened (I used Neufchâtel)

1 (10 oz.) jar lemon curd

6 cups assorted berries (sliced strawberries, blueberries and blackberries)

sanding sugar or regular sugar

star cookie cutters

Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using cookie cutters. Place 1 inch apart on large ungreased or parchment lined cookie sheet. Brush with water; sprinkle with sugar.

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

In medium bowl, beat cream cheese and lemon curd with electric mixer until smooth. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.

Add berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Print Recipe

Star-Spangled Slab Pie

Celebrate the Red, White and Blueberry with an easy slab pie and patriotic dessert for the 4th of July!

Prep Time30 minutes mins

Cook Time17 minutes mins

cooling time 30 minutes30 minutes mins

Total Time1 hour hr 17 minutes mins

Course: Dessert

Cuisine: American

Keyword: 4th of July, blueberries, cream cheese, dessert in a jar, lemon curd, patriotic, raspberries, slab pie, strawberries

Servings: 16 servings

Equipment

• star cookie cutters

Ingredients

• 3 refrigerated pie crusts softened as directed on box (from 2 boxes)
• 2 packages 8 oz each cream cheese, softened (I used Neufchâtel)
• 1 10 oz jar lemon curd
• 6 cups assorted berries sliced strawberries, blueberries and blackberries
• sanding sugar or regular sugar
• star cookie cutters

Instructions

• Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and *stack on lightly floured surface.
• Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners.
• Fold crust even with edges of pan. Prick crust several times with fork.
• Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle.
• Cut stars using cookie cutters. Place 1 inch apart on large ungreased or parchment lined cookie sheet.
• Brush with water; sprinkle with sugar.
• Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

To make filling:

• In medium bowl, beat cream cheese and lemon curd with electric mixer until smooth. Spread evenly into crust-lined pan.
• Refrigerate about 30 minutes or until chilled.
• Add berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Notes

• *Instead of stacking piecrust, I spliced them together and rolled out, folding edges under to fit pan. Edges don’t have to be especially pretty if you’re adding stars along the edges. I used my favorite combination of lemon curd and cream cheese for the filling. You'll have a little extra lemon curd and cream cheese mixture left over. Enjoy it with fresh berries, layer it in a Patriotic Berry Trifle, use it as a filling for a shortbread cookie sandwich, or eat it with a spoon. ;)
• Make your own Lemon Curd using the microwave with this easy recipe. 

I found an 1881 Rogers Oneida Ltd. Bicentennial Silverplate Pierced Pie Server at a favorite antique mall last year. Fun for a serving a patriotic dessert!

Help yourself to another easy patriotic dessert. . .

Star-Spangled Fruit Tart

A quick and easy dessert with a chocolate chip cookie dough crust

If you need more star-spangled inspiration, you can find it here:

16+ Patriotic Recipes to Celebrate the Red, White and Blueberry!

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