Description
A delicious Blueberry Slab Pie Dessert made with fresh blueberries and a flaky pie crust.
Ingredients
Scale
- 3 refrigerated ready-made pie crusts
- 1.2 kilograms fresh blueberries
- 150 grams granulated sugar
- 32 grams cornstarch
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon kosher salt
- 15 millilitres fresh lemon juice
- 1 large egg white, beaten
- 1 large egg, beaten
- Coarse sanding sugar, for sprinkling (optional)
Instructions
- Preheat oven to 220°C with rack positioned in the lower third. Remove pie crusts from refrigeration, leaving them in their packaging.
- In a large mixing bowl, gently fold together blueberries, granulated sugar, cornstarch, ground cinnamon, kosher salt, and fresh lemon juice. Take care not to crush the blueberries. Set aside.
- Lightly flour a work surface. Unroll two pie crusts and place one atop the other. Roll out the stacked crusts to a rectangle measuring approximately 43 x 36 centimetres.
- Transfer the rolled dough to a quarter sheet pan (approximately 33 x 23 centimetres), gently pressing into corners and allowing excess dough to hang over the sides.
- Brush the base of the crust with beaten egg white to prevent sogginess.
- Evenly distribute the blueberry filling over the prepared crust. Set aside.
- Roll out the third pie crust to a 30-centimetre circle. With a pastry cutter, pizza wheel, or knife, cut 14 strips each 1.25 centimetres wide.
- Place seven pastry strips diagonally across the pan, corners to corners, starting with the longest. Fold alternate strips back and weave the remaining strips diagonally in the opposite direction to form a lattice pattern.
- Roll the overhanging edges of the pastry toward the centre to conceal the strip ends and create an even border.
- Brush the entire surface of the pastry with beaten egg. Sprinkle with coarse sanding sugar if desired.
- Bake for 30 minutes. Shield the pie with foil to prevent over-browning and bake for a further 20 minutes, or until the pastry is golden and filling is bubbling.
- Allow to cool at room temperature for at least one hour before slicing. Serve warm or at room temperature.
Notes
- Ensure blueberries are fresh for the best flavor.
- Using coarse sanding sugar on top adds a nice crunch, but it’s optional.
- Serve with whipped cream or ice cream for a delightful dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg