Courtesy Ken Haedrich, dean of The Pie Academy

Cherry Blueberry Slab Pie

Yield 12-15 servings



  1. If you haven't already, prepare the Slab Pie Dough and line your jelly roll pan. Be sure to use the recommended pan. Don't trim the excess dough. Instead, let it come above the sides of the pan. Refrigerate the shell until needed.
  2. Roll the other half of dough - the single crust recipe - into an approximate 10- by 15-inch rectangle. Using a pastry wheel or paring knife, cut the dough into 12 equal squares, making three equally spaced cuts crosswise and two lengthwise. Spread these sqaures out on a baking sheet, cover with plastic wrap, and refrigerate.
  3. Combine the frozen cherries and blueberries in a large, heavy, non-reactive pot. Slowly heat the fruit, partially covered, until it is juicy and mostly thawed. Stir in the 1 cup of sugar and lemon juice. Raise the heat slightly, and continue to heat until the mixture is very juicy. 
  4. Pour the cranberry or apple juice into a small bowl. Add 3 tablespoons of the cornstarch and mix well. Stir into the fruit and bring to a boil, stirring nonstop. When the fruit comes to a boil, lower the heat slightly and continue to boil for 1 1/2 minutes, stirring nonstop. Remove the fruit from the heat, cool briefly, then transfer the fruit to a shallow casserole dish and cool thoroughly. When the fruit has cooled, mix the remaining 2 tablespoons sugar with the remaining 1 1/2 tablespoons cornstarch. Shake this mixture over the fruit and stir it in thoroughly. 
  5. Preheat the oven to 400° when you're ready to assemble the pie. Put one rack in the lower part of your oven and another in the middle. 
  6. Transfer all of the fruit filling to your slab pie dough and smooth it out with the back of a spoon. Working with one square of dough at a time, lightly brush the square with milk and butt it in a corner of your pan, against the shell. (Milk side goes up.) Apply milk to another and place it right next to the first one, in the middle position, overlapping the first one very slightly. Continue in this manner, overlapping them slightly, until all of the squares are in place. Fold down any excess dough from your shell and pinch it against the squares of dough along the edge. Sprinkle the top of the pie with sugar. 
  7. Put the pie on the lower oven rack and bake for 25 minutes. Reduce the heat to 375° and move the pie up to the middle oven rack, rotating it 180 degrees. Continue to bake until the top of the pie is golden brown and the fruit bubbles thickly, another 25 to 30 minutes. You'll probably see it gurgling up through seams here and there. Transfer the pie to a rack and cool.
  8. To make the glaze, whisk the confectioners' sugar and 3 tablespoons of the milk in a small bowl. Gradually add more milk, by the teaspoon, to make a smooth drizzly glaze. Drizzle it on top of the pie before serving. 


If you'd rather not make this pie all at once, spread it out over a weekend. I do this all the time, with so many of my pies. You could make the doughs one day, and get the shell into the pan, and perhaps make the filling the same day. Then just assemble and bake the pie the next day. Whatever works. 

Recipe by The Pie Academy at