Blueberry Slab Pie

By taniaf

per serv: 566 cal

Ingredients

• crust:
• 5 *5 cups ap flour, plus more for rolling
• 1.5 *1.5 tsp salt
• 2 *2 tbsp sugar
• 2 *2 cups (4 sticks) cold butter, cut into small pieces
• 1-1.5 *1-1.5 cups ice water
• filling:
• 2.25 *2.25 lbs fresh or frozen blueberries (8 cups)
• 3 *3 tbsp cornstarch
• 1/2 *1/2 cups sugar
• 1 *1 tbsp grated lemon zest
• 3 *3 tbsp lemon juice

Details

Servings 12
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Make crust: in a food processor, pulse flour, salt and sugar until combined. Add butter, pulse until mixture resembles coarse meal with a few small pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix. Divide dough into 2 disks, wrap each in plastic. Refrigerate until firm, at least 1 hour, or overnight.
Preheat oven to 400. Make filling: in a large bowl, toss together blueberries, cornstarch, sugar and lemon zest and juice. On a floured work surface, roll out disk to a 12 by 16 inch rectangle. Place in a 10 by 14 inch rimmed jelly roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out other disk to a 11 by 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. Bake until crust is golden and juices are bubbling, 45-50 minutes. Let cool on a wire rack for 1 hour, serve warm.