Blueberry Slab Pie

By vealam

Ingredients

• cream cheese pie dough:
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 6 tablespoons unsalted butter, cold and cut into small cubes
• 1/4 cup (4 ounces) cream cheese, cold and cut into small cubes
• 2 teaspoons apple cider vinegar
• 1-2 teaspoons ice cold water
• filling:
• 2 cups blueberries
• 1/4 cup superfine sugar (granulated is fine)
• 1 tablespoon tapioca starch
• 1/2 teaspoon cinnamon
• pinch salt
• 1 lemon, zested and juiced
• 1 egg, lightly beaten
• 1 teaspoon white sanding sugar

Details

Servings 1
Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 400°F.
2. For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 12”x12” square, about 1/8-1/4 inch thick.
4. Transfer dough onto a parchment lined baking sheet.
5. For filling: Place all ingredients into a large mixing bowl and toss together.
6. To assemble: Fill one side of dough with filling, leaving a 1/2 inch border around the edge. Lightly egg wash perimeter and fold the unfilled side over. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with sanding sugar.
7. Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.