Blueberry Slab Pie

By srumbel

Just like a regular pie, except bigger and better. Recipe on HoosierHomemade.com

Ingredients

• Crust
• 2 1/2 cups Flour, all-purpose
• 3/4 teaspoons Salt
• 3/4 cup Butter Flavor Shortening
• 8-10 tablespoons Cold Water
• Filling
• 6 cups Blueberries, fresh or frozen
• 1 teaspoon lemon juice
• 1 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• Crumb Topping
• 1 cup Oats, Quick Cooking
• 1 cup Brown Sugar, packed
• 1/2 cup Flour, all-purpose
• 1/2 cup Butter, softened
• 1/2 cup Pecans, chopped

Preparation

Step 1

Crust
In the Food Processor or large bowl, combine flour and salt
Mix in shortening until small pea size pieces of dough are formed
Add cold water, 1 tablespoon at a time until dough forms a ball
Roll dough on lightly floured working surface to 19 x 13 inches
Preheat oven to 375 degrees
Add foil to rimmed cookie sheet, roll dough onto rolling pin and transfer onto pan
Trim pastry if needed and use a fork to crimp the edges
Place washed blueberries in a large bowl and add lemon juice, toss to coat
In a small bowl, combine sugar, flour and cinnamon. Add to blueberries and toss to coat.
Spread evenly on top of crust
In a medium bowl, combine oats, brown sugar and flour.
Add butter and mix until coarse crumbs form.
Stir in pecans. Sprinkle on top of blueberries.
Bake for about 30 minutes or until bubbly.
Serve warm or cold