Einkorn Blueberry Slab Pie
What is einkorn flour?
Watch our video and find out.
Celebrate any occasion with our homemade slab pie recipe. It’s a staff favorite for large family functions because it serves up to 18 people! What’s more, it’s made with super-wholesome einkorn wheat, which means your favorite aunt Erma with the gluten sensitivities can even partake in a slice or two.
No einkorn flour in the pantry? No problem! We got your back with a blueberry slab pie, prepared with traditional all-purpose flour. And when you fall in love with this dessert (ahem, or breakfast) just like we did, try your hand at apple slab pie. It’s tart and delicious with a warm hint of cinnamon.
Use our homemade double pie crust to create this confection and keep the recipe handy; it will easily become your go-to for any flavor of pie, especially the dinner fare—we mean, you haven’t lived until you’ve tried our chicken pot pie)! The crust can be prepared in advance. Just wrap it in parchment to keep the light out, then wrap it in plastic and place it in the freezer!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Blueberry Slab Pie Recipe
- 1 recipe for einkorn flour double pie crust recipe
- 2 lbs blueberries, frozen
- 3/4 cup granulated sugar
- 3 Tbsp cornstarch
- 3 Tbsp water
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp ground cinnamon
- 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 of cornstarch and 3 Tbsp of water. Pour into saucepan and bring 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 approx. 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 40–45 minutes, until crust is golden brown on top and the filling is bubbly. Remove pie from the oven and cool on a rack until it achieves room temperature (or slightly warmer).