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Blueberry Slab Pie

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Chill Time 30 mins
Servings 12
Calories 146 kcal

Ingredients
  

cream cheese pie dough

  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • 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: 146kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 34mgSodium: 75mgPotassium: 54mgFiber: 1gSugar: 7gVitamin A: 272IUVitamin C: 7mgCalcium: 16mgIron: 1mg
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