Star Spangled Lemon Slab Pie

For the Fourth of July this year, I made two desserts.  One of them being the Red, White and Blueberry Pie, and the other was this Slab Pie which I had bookmarked for a while and ready to try.

It didn't take long to put together, especially since you make use of store bought pie crusts, but you can certainly make your own, which is what I did.

If you like cheesecake, and lemon pie, this is pretty much a combination of those two in one delicious and beautiful dessert.

Adapted from: Pillsbury.com

Star Spangled Lemon Slab Pie

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)

Sugar for dusting
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 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.

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.