Blueberry Slab Pie Delight (Printer-Friendly)
Flaky crust topped with fresh blueberry filling and a delicate cinnamon touch.
# The Ingredients You'll Need:
→ Pie Crust
01 -
3 refrigerated ready-made pie crusts
→ Blueberry Filling
02 -
2.64 lb fresh blueberries
03 -
0.75 cup granulated sugar
04 -
2 tablespoons cornstarch
05 -
0.5 teaspoon ground cinnamon
06 -
0.25 teaspoon kosher salt
07 -
1 tablespoon fresh lemon juice
→ Finishing
08 -
1 large egg white, beaten
09 -
1 large egg, beaten
10 -
Coarse sanding sugar, for sprinkling (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 428°F with the rack positioned in the lower third. Remove pie crusts from refrigeration and keep them in their packaging until ready to use.
02 -
In a large mixing bowl, gently fold together blueberries, granulated sugar, cornstarch, ground cinnamon, kosher salt, and fresh lemon juice, taking care not to crush the berries. Set aside.
03 -
Lightly flour a work surface. Unroll two pie crusts and stack them. Roll the stacked crusts into a rectangle measuring approximately 17 x 14 inches. Transfer the dough to a quarter sheet pan (about 13 x 9 inches), gently pressing into corners, allowing excess dough to hang over the edges.
04 -
Brush the bottom crust with beaten egg white to prevent sogginess.
05 -
Evenly spread the blueberry filling over the prepared crust. Set aside.
06 -
Roll out the third pie crust to a 12-inch circle. Cut 14 strips each 0.5 inches wide using a pastry cutter or knife.
07 -
Place seven pastry strips diagonally across the pan from corner to corner, starting with the longest. Fold alternate strips back and weave the remaining strips diagonally in the opposite direction to form a lattice.
08 -
Roll the overhanging edges of the dough toward the center to conceal strip ends and create an even border.
09 -
Brush the entire lattice surface with beaten egg. Optionally, sprinkle with coarse sanding sugar for added crunch.
10 -
Bake for 30 minutes. Then cover loosely with foil to prevent over-browning and bake for an additional 20 minutes, or until crust is golden and filling bubbles.
11 -
Allow the pie to cool at room temperature for at least 1 hour before slicing. Serve warm or at room temperature.
# Extra Tips:
01 -
Use fresh blueberries for optimal flavor. Coarse sanding sugar on top adds texture but is optional. Serve with whipped cream or ice cream for an enhanced experience.