Blueberry Slab Pie Treat

This Blueberry Slab Pie Dessert is a wonderful way to enjoy fresh blueberries wrapped in a flaky, buttery crust. Its large rectangular shape makes it perfect for serving a crowd or packing for gatherings. The lattice crust on top adds a beautiful touch that is as delightful to look at as it is to eat.

I first made this pie to celebrate a summer weekend with friends and it quickly became a requested dessert whenever fresh berries are in season. The mix of warm cinnamon and tart lemon juice with juicy blueberries creates a harmonious balance I always look forward to.

Ingredients

• Three refrigerated ready-made pie crusts: which shorten prep time and ensure flakiness
• Fresh blueberries: about 1.2 kilograms for juicy, bursting fruit filling—choose firm and plump berries, avoid any with obvious bruising or softness
• Granulated sugar: to sweeten the berries without overpowering their natural taste
• Cornstarch: to thicken the filling and prevent it from becoming too runny
• Ground cinnamon: to add warmth and depth to the blueberry flavor
• Kosher salt: which enhances the sweetness and balances the fruit
• Fresh lemon juice: for brightness and to help set the filling
• One large egg white: for brushing the crust base, which keeps it crisp by preventing sogginess
• One large beaten egg: to brush the lattice top and give the crust a beautiful golden color
• Coarse sanding sugar: optional, for a sparkling crunchy finish

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 220 degrees Celsius with the rack in the lower third. Take the pie crusts out of the fridge but leave them in their packaging to keep cold while you prepare other ingredients.

Mix the Filling:

In a large bowl, gently fold together fresh blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice. Be gentle to avoid crushing the berries as they need to stay mostly whole for the best texture.

Prepare the Dough Base:

Lightly flour your work surface. Unroll two pie crusts and stack one on top of the other. Roll this out carefully into a rectangle approximately 43 by 36 centimeters to ensure enough coverage in your pan.

Transfer and Brush:

Move the rolled dough to a quarter sheet pan roughly 33 by 23 centimeters. Press the dough gently into the corners and let some excess dough hang over the edges. Brush the entire base with egg white to keep the crust crisp underneath the fruit.

Add the Filling:

Evenly distribute the blueberry mixture across the crust, making sure to spread it gently and uniformly.

Create the Lattice Top:

Roll out the third pie crust into a 30-centimeter circle. Using a pastry cutter, pizza wheel, or knife, cut 14 strips each about 1.25 centimeters wide. Lay seven strips diagonally across the pan from corner to corner starting with the longest. Fold back every other strip and weave the remaining strips in the opposite diagonal direction to make a lattice pattern. Fold the edges of the crust over the strip ends and roll to create a smooth border.

Finish and Bake:

Brush the entire lattice with beaten egg and sprinkle with sanding sugar if using. Bake the pie for 30 minutes. Then cover with foil to protect the top and continue baking for about 20 minutes until the crust is golden and the filling bubbles.

Cool and Serve:

Let the pie cool at room temperature for at least one hour before slicing. This resting time helps the filling set perfectly. Serve warm or at room temperature, optionally with whipped cream or ice cream.

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I love the way fresh lemon juice brightens the filling and balances the cinnamon sweetness. Making this pie always reminds me of sunny summer afternoons with my family where the house smells like warm berries and buttery crust.

Storage Tips

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days to keep the crust crisp. For longer storage refrigerate in an airtight container for up to five days. Pie can also be frozen baked or unbaked; just thaw in the refrigerator before heating or serving.

Ingredient Substitutions

You can swap granulated sugar for brown sugar for a deeper caramel note or use honey in a pinch but reduce other liquids slightly. If you prefer a gluten-free option, use gluten-free pie crusts and cornstarch alternatives like arrowroot powder to thicken.

Serving Suggestions

This pie is delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh mint leaves or a dusting of powdered sugar add an elegant touch for special occasions.

Cultural Context

Blueberry pie is a classic American dessert especially popular in summer when berries are at their peak. The slab pie format is practical for potlucks and larger gatherings, offering generous portions that are easy to serve without fuss.

Frequently Asked Questions

→ What type of pie crust is best for this slab pie?

Using refrigerated ready-made pie crusts simplifies preparation while ensuring a flaky and tender base that holds the juicy blueberry filling well.

→ How do I prevent the crust from becoming soggy?

Brushing the pie crust base with beaten egg white before adding the filling creates a moisture barrier, helping keep the crust crisp.

→ Can I use frozen blueberries instead of fresh?

Fresh blueberries give the best texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture in the filling.

→ What does the lemon juice contribute to the filling?

Lemon juice brightens the natural sweetness of the blueberries and balances the overall flavor with a subtle tang.

→ How is the lattice crust made?

The top crust is sliced into strips then woven diagonally across the filling to create a classic lattice pattern which bakes to a crisp, decorative finish.