Blueberry Peach Slab Pie

INGREDIENTS

Servings: 12

4 8-inch refrigerated pie crusts

5 cups fresh blueberries

¾ cup sugar

3 tablespoons cornstarch

½ teaspoon cinnamon

Pinch of salt

1 teaspoon lemon zest

PREPARATION

1. Preheat oven to 400°F/200˚C.


2. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside. 


3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches. Cut diagonally into strips. 


4. Roll out another 2 pie crusts. Place in a 15 inch by 10 inch by 1 inch baking sheet.


5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips.  Tuck the crust inward around the edges, and bake for 35 minutes.


6. Serve warm with ice cream. 


7. Enjoy!