I made a really easy slab pie for you to enjoy this summer!
I think it’s the perfect red, white and blue recipe because, hello? Strawberries and blueberries!
Wait until you see how easy this is…and it feeds a crowd too. #winning
This recipe serves about 16.
6 cups sliced strawberries (I sliced each one in thirds)
3 cups of blueberries
1/2 cup brown sugar
1/3 cup cornstarch
a big pinch of salt
2 boxes of refrigerated pie crust (you need four total and there are two per box) or homemade crust
Preheat your oven to 350 degrees.
Spray a 17×2 baking sheet with Pam and set aside.
In a mixing bowl, toss together your strawberries, blueberries, brown sugar, cornstarch and salt. Set aside.
Take out two of your pie crusts and roll them into rectangles (just ever so lightly). Lay these side by side on your prepared baking sheet. Next, spread your filling down over the top. Finally, take your remaining two pie crusts and roll them out just a bit before placing them on top. Add a few slits in the middle of the top crust before popping in the oven and baking 45 to 50 minutes or until crust is lightly browned and filling is bubbly.
Easy as pie 🙂 .