Celebrate the Red, White and Blueberry with an easy patriotic dessert for the Fourth of July, Star-Spangled Slab Pie!
Happy Monday! With Independence Day this weekend, I’m sharing an easy and delicious dessert to celebrate the Red, White and Blueberry!
Long time readers might remember this sweet-repeat and recipe from the archives when I originally shared it 5 years ago (if you’ve been around that long, thank you. :) It’s worth a second helping so I’m sharing it again!
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This slab pie is filled with a favorite combination of lemon curd and cream cheese. It’s equal parts creamy, sweet, lemony and light and a ‘go-to’ filling for Berry {Quick & Easy} Layered Cake, Patriotic Berry Trifle and Mini Lemon Curd-Cream Cheese Tarts!
Note: You’ll have a little extra lemon curd and cream cheese filling left over. Enjoy it served with berries and a dollop of whipped cream, use it as a filling for a shortbread cookie sandwich, or eat it with a spoon. ;)
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! I used refrigerated piecrusts for a short cut or you can use your favorite piecrust recipe. You’ll need three piecrusts in total for this slab pie.
Top your filling with a combination of berries. I used blueberries, blackberries and strawberries.
You’ll also need some 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, with six graduated sizes, but two or three sizes of stars will work for your decoration.
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 or make your own easy microwave 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 sanding sugar or regular sugar. Sanding sugar doesn’t melt in the oven, so it will give you a little burst of crunch as well as sweetness.
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.
Star-Spangled Slab Pie
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.
Help yourself to another easy patriotic dessert. . .
A quick and easy dessert with a chocolate chip cookie dough crust
Find a round-up of 25+ Patriotic and Party treats for your Star-Spangled Celebration, HERE.
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However you celebrate on the Fourth, spend a few moments
to remember and give thanks for our military men and women,
who made the ultimate sacrifice that allows us to live in freedom.
America is the Land of the Free Because of the Brave.
Thank you for your visit!
Sharing with: Metamorphosis Monday
Good morning Mary. I love dessert for breakfast, so this slab pie would be perfect with my coffee. Lemon curd is always in my pantry. Happy Monday!
Hello! Can’t wait to try this recipe. I love lemon curd so combining that with fruit. Oh my. Have a wonderful 4th.
You just find THE BEST stuff!!! This recipe is a winner!! We always have a spectacular fireworks display at our lake & we’re in the pontoon…now, we’ll be eating r/w/blueberry dessert, too!! SALUTE! franki
Good Morning Mary, This is a beautiful dessert that is delicious and a favorite. Stay cool and enjoy your week! Clara❤️
This is a keeper Mary, so easy and definitely a show stopper! I am working on our menu this week for the weekend and this will be perfect for breakfast or dessert! I can’t believe it’s already almost July…
Jenna
This is so pretty and patriotic and looks delicious. I’ve never heard of sanding sugar so I followed the link that was below your post and clicked on the sanding sugar and put it in my cart. Looked around more in different colors, and then read the ingredients. The one below with the link on your post says it is made in a facility that processes nuts, tree nuts, peanuts, eggs, etc. Food that could be extremely dangerous to those with allergies. People purchasing it may not look at the ingredients and just assume it’s only sugar. There is another one on amazon that is – Hobbyland Sanding Sugar, that is all natural and says it it made in a peanut/nut free facility.
Just a warning that you may like to pass along to your readers. I had no idea of how deadly some peoples’ allergies to peanuts could be until I saw an article where someone on a plane died from food that had been cooked around or near peanut oil.
Thanks again for all your beautiful and inspiring posts.
Happy 4th of July!
Would love to try this, but since I’m lactose-intolerant to any milk/cream other than goat or coconut, I can’t. It looks and sounds really yummy.
Thanks for sharing and have a great Fourth!
What a wonderful way to celebrate Independence Day, thank you Mary.
We have two birthdays this weekend, and this will be a perfect ‘cake’…lol. (We love pie, better anyway) Thanks! Sandi
I made this slab pie several times last summer. My family LOVES it! I will make it again for our 4th of July get together. Soooo good!
Thanks for another delicious recipe to celebrate the red, white & blueberry Mary! I know my family will love it!
Very patriotic dessert???and looks yummy too! Thanks for posting! HAPPY FOURTH OF JULY!! Enjoy your day and let FREEDOM REIGN! 🇺🇸❤️
I so wish someone would bake for me, I think we will be over 100 for 4 weeks running, to hot to stand in the kitchen, never too hot for dessert! Looks fabulous, or is it so hot I’m just seeing stars 😉
Yum! Thanks for sharing! ❤️🇺🇸💙
Hello Mary… what a beautiful treat! I love lemon curd so this is going to be this weeks dessert for company coming!
Thank you Mary, Happy Tuesday!
Yes Mary dear, I’ve been around longer than five years, and I remember your slab pie, but it’s so nice to see repeats, because I forget! It’s a beautiful and patriotic dessert to share for the 4th ❤️🇺🇸💙
What delicious sounding recipes, I want to try them all! What special treats!!