Name: Blueberry Peach Slab Pie
Cook time: 1 hour
Total time: 3 1/2 hours, plus cooling time
Yield: Makes 1 (13x18-inch) pie
Ingredients: 5 cups all-purpose flour, divided, plus more for rolling out dough; 2 1/2 teaspoons salt, divided; 1 1 1/4 cup plus 3 tablespoons granulated sugar, divided; 4 sticks (1 pound) unsalted butter, cut into pieces, divided into 2 bowls, and frozen 15 minutes, plus more for baking sheet; 1 large egg; 1 tablespoon whole milk; 3 pounds yellow peaches (6 to 8 medium peaches); 4 pints blueberries (about 8 cups); 1/2 cup cornstarch; 2 tablespoons vanilla extract; 3 tablespoons lemon juice; 1 tablespoon sanding sugar or sugar in the raw; 2 13x18-inch rimmed baking sheets

Overhead view of a rectangular doublecrust pie baked in a sheet pan.

Photo by David Cicconi, food styling by Jennifer Ophir

Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.

Recipe notes

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Recipe notes

31 Blueberry Recipes to Make Summer a Little Sweeter

33 Berry Pie Recipes—And Summer Tarts Too

39 Perfect Peach Desserts

43 Peach Recipes That Make the Most of Summer's Juiciest Fruit

The Real Reason Blueberries Are Always Such a Mixed Bag

A Bigger, Crustier, Easier Blueberry Pie