Blueberry Slab Pie
Servings: 12
Calories: 146kcal
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
Nutrition
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