4th of July is almost here so we wanted to share with you this recipe for a huge Blueberry Slab Pie. This is easy to transport because you can literally just keep it on the baking sheet, which is very helpful if you’re going to be traveling! This is recipe is super simple, the filling is really easy, just make sure you’r blueberries are nice and sweet and then this pie will be a hit for sure. :) Enjoy!
♥ Teri
Here are some more pie recipes you will love:
- Maple Pear and Ginger Pie
- Creamy No Bake Peanut Butter Pie
- Chai Spiced Ruffled Milk Pie
- Chocolate Cream Pie
- Candied Yam Pie
- Strawberry Cream Pie
- French Silk Pie
- Spiced Butternut Squash Pie
Blueberry Slab Pie
Servings:
INGREDIENTS
cream cheese pie dough
- 1 cup all purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 6 tablespoons unsalted butter, cold and cut into small cubes
- ¼ cup (4 ounces) cream cheese, cold and cut into small cubes
- 2 teaspoons apple cider vinegar
- 1 to 2 teaspoons ice cold water
filling
- 2 cups blueberries
- ¼ cup superfine sugar granulated is fine
- 1 tablespoon tapioca starch
- ½ teaspoons cinnamon
- pinch salt
- 1 lemon, zested and juiced
assembly
- 1 egg, lightly beaten
- 1 teaspoons white sanding sugar
INSTRUCTIONS
- Preheat oven to 400°F.
- 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.
- Lightly flour a clean surface and roll dough out into a 12”x12” square, about ⅛-¼ inch thick.
- Transfer dough onto a parchment lined baking sheet.
- For filling: Place all ingredients into a large mixing bowl and toss together.
- To assemble: Fill one side of dough with filling, leaving a ½ 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.
- Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.
NOTES
- *Makes 1 Pie
Calories: 146kcal Carbohydrates: 18g Protein: 2g Fat: 8g Saturated Fat: 5g Cholesterol: 34mg Sodium: 75mg Potassium: 54mg Fiber: 1g Sugar: 7g Vitamin A: 272IU Vitamin C: 7mg Calcium: 16mg Iron: 1mg
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Hi! I was wondering if you can use frozen blueberries in this recipe?
Made this last night with my own homemade blueberry pie filling. Except for my rookie mistake of forgetting the slits on top – it was fabulous. The crust was over the top. Very easy to pull together and simple to roll out after chilling. I slipped the assembled slab in the fridge for a few minutes before baking since it took a bit longer to do the first time.
Yay!! So glad you enjoyed it!!
The link is no longer good. I clicked on it, and it required a username and password. Googled “MyHabit the fix” and it’s not a thing anymore, as far as I know. Sad pants :(
Yes. We know. So sorry, we just realized this. We will be fixing all them shortly! So sorry!
Your recepes are wonderfull
Just wanted to let you know – a friend used this recipe to bring a Blueberry Slab Pie to a sangria party I hosted last week, and it was absolutely delicious!
http://www.foxeslovelemons.com/2013/08/sangria-party-week-sweet-treats.html
Where is the recipe for the Blueberry Slab Pie? Can’t find it. Would love to make it. It looks amazing!
“Summer dessert recipe” is highlighted in pink (within the post). If you click on it, it’ll link you to the recipe! Good luck and enjoy!
Made it this weekend after blackberry picking! The crust, unfortunately, while very easy, was not very flaky- but perhaps it’s just because I’m so used to the all-butter crust? Also, I think it was the berry substitution, but the amount of lemon was just a little overwhelming. Excellent concept, next time I think I’ll make it with the blueberries and with an all-butter pie crust, just rolled out in the slab form. Thanks!
Hi Morgan! It’s unfortunate you weren’t the biggest fan of this, but yes an all butter crust will give you a more flaky crust….you could also try substituting leaf lard for the cream cheese. I just love the smooth feeling of a cream cheese dough. I actually barely noticed the lemon taste and was thinking I needed to add more…must be my sour loving taste buds. :) Thanks for the feedback, appreciate it!