Blueberry Slab Pie

Have a large crowd to feed? Treat yourself and your guests to this easy, delicious blueberry slab pie. Serve with vanilla ice cream and enjoy!

Blueberry slab pie, the only thing missing is the ice cream.
Photo by Neysa K.
Blueberry slab pie, the only thing missing is the ice cream.
Blueberry slab pie, the only thing missing is the ice cream.

PREP TIME

20

minutes

TOTAL TIME

155

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

155

minutes

SERVINGS

12

servings

Ingredients

  • CRUST:

  • 5

    cups all-purpose flour, plus more for rolling

  • 1 1/2

    teaspoons coarse salt

  • 2

    tablespoons sugar

  • 2

    cups (4-sticks) cold unsalted butter, cut into small pieces

  • 1 to 1 1/2

    cups ice water

  • FILLING:

  • 2 1/4

    pounds fresh or frozen blueberries (8-cups)

  • 3

    tablespoons cornstarch

  • 1/2

    cup sugar

  • 1

    tablespoon grated lemon zest, plus 3 tablespoons lemon juice

Directions

CRUST: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not over-mix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight). Preheat oven to 400°F. FILLING: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-x-16-inch rectangle. Place in a 10-x-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-x-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent. Place pie in oven, then reduce heat to 375°F. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

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