Blueberry Slab Pie
Blue skies and blueberry pies. Celebrate the warm-weather months with our most pristine, mouthwatering dessert to satisfy the whole tribe. This blueberry slab pie recipe is our favorite dessert to prepare for the masses.
We enlisted the use of our homemade double pie crust to create this delectable dish, which is kind of a bonus since it will easily become your go-to for a pie of any flavor (even for the dinner fare—hello chicken pot pie)! The pie crust can be made in advance, wrapped in plastic then frozen until you’re ready to use it. Keep it simple, we say!
If you found a great deal on blueberries in the produce department at your local supermarket, don’t hesitate to substitute the frozen with fresh. The recipe will work just as well.
Blueberry Slab Pie Recipe
- 1 double pie crust recipe
- 2 lbs blueberries
- 3/4 cup granulated sugar
- 3 Tbsp cornstarch
- 3 Tbsp water
- lemon zest, 1 lemon
- lemon juice, 1 lemon
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 egg, beaten
- granulated sugar, for sprinkling
- Make pie crust according to the recipe.
- Place a rack in the center of the oven then preheat to 375 degrees. Lightly coat a jelly roll pan (approx. 10” x 15”) with cooking spray then set aside.
- Place 1 lb blueberries and ¾ cup granulated sugar in a medium saucepan. Over medium heat, stir until sugar dissolves and berries are thawed.
- In a small bowl combine 3 Tbsp cornstarch and 3 Tbsp water. Pour into saucepan and bring mixture to a boil. When mixture is clear and thick, remove from heat and transfer to a large bowl. Add remaining berries, zest and juice of lemon, 1 tsp cinnamon and ½ tsp salt. Mix well then set aside while you roll out the dough. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- On a lightly floured surface, roll one of the pie crusts (if one half is slightly larger than the other; roll out the larger one first). Roll dough out into a rectangle approximately 18" x 13" in size. Then, roll dough around the rolling pin then transfer to your prepared jellyroll pan. Line the entire bottom and sides of the pan then trim away any excess overhang.
- Pour blueberry mixture over the crust, spreading evenly. Roll the top crust into a 16" x 11" rectangle, large enough to cover the top of the pie, or cut strips of dough to make a lattice top. Tuck the edges of the top crust between the edge of the bottom crust and the pan, pinching the edges to seal the filling inside. Brush entire top crust with beaten egg then sprinkle with a light coating of granulated sugar.
- Bake until crust is golden brown on top and the filling is bubbly, about 40 to 45 minutes. Remove pie from the oven and cool on a rack until it achieves room temperature (or slightly warmer).