Go Back
+ servings
Blueberry slab pie with lattice crust recipe

Blueberry Slab Pie Recipe

Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Servings 15 -18 servings
Calories 300 kcal

what you'll need
  

  • 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

let's do it
 

  • 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).

One Last Thing

If you’re a fan of slab pie then try our apple slab pie too!

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 14mgSodium: 238mgPotassium: 90mgFiber: 2gSugar: 18g
Tried this recipe?Mention @EverydayDishes or tag #MyEverydayDish!