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    Home > Blog > Seasonal > Blueberry Slab Pie

    Blueberry Slab Pie

    by Teri Lyn Fisher · Published: Jun 22, 2016 · Modified: Oct 21, 2020

    Jump to Recipe
    A bias cut blueberry slab pie.

    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

    A bowl of blueberries with a wooden spoon.
    A raw blueberry slab pie with a ramekin of beaten egg.
    A whole blueberry slab pie.

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    A close up of a bias cut blueberry slab pie.

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    A bias cut blueberry slab pie.

    Blueberry Slab Pie

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 45 mins
    Chill Time: 30 mins
    Servings: 12

      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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    June 22, 2016 / 36 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sweet Corn Pesto Tossed with (50/50) Pappardelle and Zucchini Noodles
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    Reader Interactions

    June 22, 2016 / 36 Comments

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    1. Alisa

      August 08, 2016 at 9:12 am

      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.

      Reply
      • Jenny Park

        August 08, 2016 at 4:32 pm

        Yay!! So glad you enjoyed it!!

        Reply
    2. Chelsea

      June 10, 2016 at 9:57 am

      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 :(

      Reply
      • Teri Lyn Fisher

        June 12, 2016 at 7:45 am

        Yes. We know. So sorry, we just realized this. We will be fixing all them shortly! So sorry!

        Reply
    3. Ofelia Meléndez Román

      September 27, 2013 at 10:23 pm

      Your recepes are wonderfull

      Reply
    4. Lori @ Foxes Love Lemons

      August 26, 2013 at 9:53 am

      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

      Reply
    5. Joyce

      July 20, 2013 at 7:26 pm

      Where is the recipe for the Blueberry Slab Pie? Can’t find it. Would love to make it. It looks amazing!

      Reply
      • Jenny Park

        July 21, 2013 at 2:24 pm

        “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!

        Reply
    6. Morgan

      July 07, 2013 at 11:11 am

      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!

      Reply
      • Jenny Park

        July 07, 2013 at 11:43 am

        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!

        Reply
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