Berry Slab Pie

Make pie the EASY way by piling berry filling into puff pastry sheets!

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 20

Servings: 8×6-Inch Pies

Calories: 1441kcal

▢ 2 frozen puff pastry sheets defrosted
▢ 2 21 oz. cans pie filling (blueberry, strawberry, blackberry, apple or cherry)
▢ 1 egg beaten
▢ 2 tbsp. turbinado sugar

Preheat oven to 375 degrees F. Place a sheet of parchment paper onto a large baking sheet and set aside.
With a rolling pin, roll each puff pastry sheet into a rectangle approximately 10 inches high by 14 inches wide. Using cookie cutters, cut shapes into the left side of each rolled pastry sheet (leave a 1-inch border around all sides).
Place the pastry sheet onto the prepared pan (one at a time) and spoon the pie filling onto the right side of the pastry sheet, leaving a 1-inch border around outer edges. Fold the left side up and over the right so edges line up.
Pinch edges together with your fingers and seal by pressing down with fork tines. Using a pastry brush, brush the egg wash over the entire surface of the exposed pastry sheet and sprinkle with turbinado sugar. Bake in the preheated oven for 20 minutes or until the dough is golden brown and puffed up uniformly. Cut into squares and serve with vanilla ice cream!

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