Blueberry Slab Pie Recipe

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.

Ingredients

Equipment

Instructions

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