How to Make Sheet Pan Slab Pie with Fresh Peaches and Blueberries

This is not a low carb recipe, but one your family will totally enjoy and perfect for July 4th.

When I decided to partner with Minerva Dairy Amish butter, I knew exactly how I wanted to use this creamy butter. A dessert that would entertain guests, take advantage of seasonal summer fruit and show off this delicious  85% butterfat butter.

I envisioned a recipe that involved a buttery pie crust, a sheet pan, seasonal fruit and a little wow factor. The sheet pan slab pie  with fresh peaches and blueberries is a the perfect recipe to show off quality butter and make summer entertaining easy. Unlike a messy pie, a slab sheet pan, can be adorned with what guests think is fancy pie crust topping made from cookie cutters and  can be pre-cut right in the pan, making it easy for guests to grab.

Perfect for holiday entertaining, you can use the freshest fruit of the moment such as peaches, plums, berries, cherries, apricots, pears or apples. While I used fresh peaches and blueberries, you can just as easily use this same concept with apples in the fall, and change the decoration with your favorite cookie cutter.

The All Butter Pie Crust Tastes Best

There is often a controversy over the fat used for a great pie crust,  but I’m here to tell you my firm belief in using all butter. Lard or shortening will not deliver the right flavor and I don’t like them refrigerated. As crazy as this sounds, I always taste my pie dough raw, and it has to be all butter for me.

Slow-Churned Real Amish butter Makes the Best Pie Crust

Using Minerva Dairy Amish butter turns ordinary pie crust into something quite special because of the high butterfat (85%) and the extraordinary flavor that comes from slow-churning the butter in small batches. The secret to a flaky pie crust is the right ratio of flour, liquid and fat and keeping the butter very very cold and in little pieces in the dough so that when it bakes, it causes the flaky dough to rise.

Another problem pie bakers often face is how thin or thick to roll out the dough. As this is not the typical pie, I tested this three times to get that exact right measurement so you don’t have to guess. One regular pie crust recipe is not enough. Doubling it can be too much. I settled at about a 1.5 measurement using a classic quarter sheet pan that measures 13 x 9.5 x 1 inches.

Star cookie cutters turns this sheet pan slab pie into something special, perfect for summer holidays. The stars were so flaky and buttery, it was almost like a puff pastry, only much easier to make. In fact this is a very easy recipe that looks much more challenging.

Minerva Dairy Amish Butter Enjoys a Wonderful History

I have a great appreciation for small family farms. Minerva Dairy Amish butter is 125 years old, and six generations strong. The butter is made from pastured-raised cows using old fashioned churns. Minerva Dairy Amish butter is the kind of butter I could almost eat with a spoon and it makes pastry dough extraordinary.

Recipe Process for Sheet Pan Slab Pie

In this recipe for sheet pan slab pie I used peaches and blueberries. You can use all berries or all peaches, but this recipe is easily adaptable and you can use this caramelized apple pie recipe stove top filling (only double it).

If using peaches, it’s important to peel, slice and drain in a colander to extract the juice out. If using apples and peaches, I like to pour over a brown sugar, butter mixture for that extra flavor. Remember, butter is more than a fat. It’s a flavor deliverer, and the secret to good tasting pastries.

This only takes 35 minutes to bake, unlike pies that take an hour, so cooking the fruit on top of the stove first is helpful, especially if you decide to use apples.

A few tips for Making a Sheet Pan Slab Pie

• Refrigerate dough for at least one hour. I like to make pie dough the day before and wrap in plastic bag.
• Separate dough into 2 pieces before refrigeration. I will divide 1/3 for stars, 2/3 for bottom.
• Make your stars (or top decoration) first. Arrange the stars on the baking sheet on a piece of parchment paper, so you’ll know you have enough. I get 18 small stars and 15 larger stars. Cookie cutters can be found at any craft store. The dough you have left over will be just the right amount for the bottom.
• Refrigerate the stars while you’re rolling out the bottom.
• Use milk and sugar to top the stars. I do this BEFORE I place them over the fruit. The milk will aid in browning. I prefer this over egg wash.
• Bake for 35 minutes, checking at 30 minutes where you might need to cover loosely with foil for the last five minutes to avoid excess browning.
• Do not over-bake. I made this twice and both times 35 minutes was just right, but this may vary from oven to oven.
• Cool completely before cutting into squares. The fruit needs time to set.

If you do not have the quarter sheet pan, you can put into a rectangular 13 inch baking dish, but don’t bring the crust all the way up the sides.

I would love to hear from you if you make this recipe. Leave a comment and tag me #spinachtiger on my Instagram account, where daily stories show my kitchen testing.

Make these Blueberry Desserts

• Blueberry Thyme Galette
• Blueberry Crisp (GF)
• A Million Ways to Make Blueberry Pie

Print Recipe

4.72 from 7 votes

Sheet Pan Summer Cobbler with Pie Crust

Summer Fruit Sheet Pan Cobbler with Pie crust, perfect for large gatherings.

Prep Time1 hour hr

Cook Time35 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Cuisine: American

Servings: 15

Author: Angela Roberts

Ingredients

• 
  Fruit Filling

Prep Blueberries

• 2 pints blueberries
• 1/3 cup sugar may need a few tablespoons more
• squeeze lemon

Prep Peaches

• 10 peaches
• 1 tablespoon Unsalted Butter
• 2 tablespoon brown sugar
• 2 tablespoon sifted corn starch

Make Pie Dough

• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cups iced cold water 2 more tablespoons, (if needed)

Instructions

• Prepare the pie dough below first, and refrigerate for one hour, while you are preparing the fruit.

Prep Blueberries

• Place blueberries in a bowl with sugar and squeeze of lemon. Set aside.

Prep Peaches

• Peel Peaches.
• Mark peaches with x on one side.
• Submerge in boiling water for 60 seconds.
• Cool, Peel. Slice.
• Put one tablespoon butter in frying pan with 2 tablespoons brown sugar.
• Put peaches in brown sugar butter, toss gently. Add 1 tablespoon corn starch.
• Set in colander to drain.
• PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk or do this with your hands.
• Cut butter into flour mixture. Use a kitchen aid mixer or large food processor.
• You can, however use a pastry cutter and mix butter into flour by hand, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.

Preparing Slab Pie

• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the stars and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange the blueberries and peaches in the pan.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar.
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

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