Fresh Blueberry Slab Pie is made with blueberries, cinnamon and lemon juice baking into a buttery and crisp shortbread crust. Easily cuts into bars and feeds a crowd!
If you’re looking for an AMAZING way to use seasonal blueberries, this fresh blueberry slab pie is the answer. It’s an easy to serve dessert for any gathering and perfect for the holidays.
I first fell in love with how simple slab pies are to make with our holiday favorite pumpkin slab pie. For that pie, I take advantage of refrigerated pie dough because…well…it is so darn easy to use. Since then I’ve tried my hand at making my own pie crust and found that I like doing it. Once you get into a rhythm with the rolling, it can be pretty relaxing.
How To Make a Fresh Blueberry Slab Pie
Fresh, buttery and simple to make, you’ll love serving this delicious slab pie! The crust is full of sugar cookie flavor and bakes up crisp and firm, more like a shortbread than a flaky piecrust.
Start by making your piecrust. To a large mixing bowl, add the flours, sugar and salt. Stir to combine. Add the diced shortening, and use a pastry cutter or two forks to work the shortening into the dry ingredients until it resembles small crumbs.
Gradually add the ice water, while still cutting in. The dough should stick together without being wet. Divide the dough into 2 disks. One will be 1/4 of the dough and the other will be the remaining 3/4 of the dough. Wrap both and refrigerate for about an hour. You want the disks to be firm enough to roll, but not rock hard.
While the dough is chilling, in a large bowl mix together the blueberries, sugar, cinnamon, cornstarch and lemon juice. Set aside.
Preheat the oven to 375 degrees F. Have ready a 13 x 9 inch rimmed sheet pan. If your sheet pan size varies by an inch or two, that is fine, just adjust the size of the dough you’re rolling out.
Cut a piece of parchment paper a little large than the sheet pan to roll out the dough on. I used a 13 x 9 sheet pan to make this slab pie. Roll out the large disk to a 14 x 10 size. That’s large enough that you’ll have enough dough to go up the sizes of the sheet pan. Transfer the dough on the parchment paper to the baking pan. Press down on the bottom, corner and sides to form your crust.
Roll out the smaller disk of dough on a floured surface to about an 1/8 of an inch thick. Cut this dough into long pieces.
Pour the blueberry mixture over the dough in the pan and spread out to cover the entire pan. Place your long dough strips in a diagonal across the blueberries, leaving some of the blueberry mixture exposed.
Bake in the preheated oven for 70 – 75 minutes, until the crust is starting to brown and the blueberries are bubbling. Cool on a wire rack, then use the parchment paper to slide the slab pie onto a cutting surface before slicing.
💡Making the Piecrust in the Food Processor
I find it easier to make this size piecrust recipe in two batches in my food processor, but by hand is fine too. It’s just takes more elbow grease to cut in the butter (or margarine). I wrote the recipe directions out for the by-hand method, but if you want to use a food processor here’s how I do it:
- Add 1/2 of the amount of both flours, sugar and salt to the food processor. Pulse a few times to mix.
- Cut half the butter (or margarine) into cubes and drop into the food processor. Pulse until the butter is fully incorporated into the dry ingredients and looks like fine crumbs.
- While the processor is running, drizzle ice water by the tablespoon thru the top until the dough starts to hold together.
- Remove the dough from the food processor and repeat with the remaining 1/2 of the ingredients.
Ingredients for Blueberry Slab Pie
- All Purpose Flour – Use what’s in your pantry. I used King Arthur unbleached flour for this recipe.
- Coconut Flour – this flour adds a heavenly taste and aroma to the crust. Almond flour is a good substitute.
- Granulated Sugar – you can substitute brown sugar for a subtle maple flavor.
- Butter or Margarine – Use margarine for this recipe if you want to reduce the saturated fats found in butter. I’ve made the crust both ways and found little difference.
- Blueberries – fresh is best for this recipe but frozen blueberries can be used if thawed and drained.
- Cornstarch – thickens the blueberry juices while baking.
- Cinnamon –
- Lemon Juice – you’ll need the juice of half a lemon.
More Easy Blueberry Desserts to Love
- Berry Cobbler
- Frozen Lemon Blueberry Cheesecake Pie
- Lemon Blueberry Bread Pudding
- No Churn Cinnamon Blueberry Ice Cream
Blueberry Slab Pie Recipe
For The Dough
For the Blueberry Filling
- In a large mixing bowl, combine the flours, sugar and salt. Use a pastry blender to cut the butter into the flour until it looks like small crumbs. Add water a little at a time and continue cutting the dough with the pastry blender until the mixture comes together. Add more water as needed until the dough will just hold together.
- Divide the dough: Take 1/4 of the dough, flatten into a disk and wrap in plastic. Form the remaining 3/4 dough into a disk and wrap in plastic. Refrigerate both dough disks for one hour.
- Preheat the oven to 375°F. Get out a 13 x 9 inch rimmed baking sheet. On a large piece of parchment paper (at least 15 x 10 inches) roll out the large disk of dough into a rectangle about 14 x 10 inches. Transfer the rolled dough on the parchment paper to the baking sheet. Press the dough firmly into the bottom and corners of the pan and up the rimmed sides.
- In a large bowl, add the blueberries, sugar, cornstarch, cinnamon and lemon juice. Fold gently until the blueberries are coated with the dry ingredients.Spread the mixture out over the dough in the pan, covering the dough end to end.
- On a floured surface, roll out the small dough disk to 1/8 inch thick. Cut into long strips. Lay dough strips diagonally across the blueberry filling, leaving some of the filling exposed between the dough strips.
- In a small bowl, mix the cinnamon with the sugar. Set aside.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the dough with the egg mixture. Sprinkle the top with the cinnamon sugar mix.
- Bake 70 to 75 minutes, until the crust is browned and the filling is bubbling around the edges. Cool completely on a wire rack. Use the overhanging parchment to lift the uncut pie from the pan. Slice into serving size pieces.
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