Blueberry Slab Pie

What's Happening in My Kitchen This Week?

Anne's Blueberry Slab Pie

Slab pie? What is a slab pie? It is a pie that is made on a rimmed baking sheet instead of a pie plate.  The result is a very thin, tart like dessert that is flaky and never soggy.  A lattice top allows steam to escape while cooking so the filling thickens.  This recipe works for all fruit pies. Join me in the kitchen!

A slice of heaven

Ingredients for Pie Crust:
Makes 2 generous 9" crusts.  Crust may be frozen between sheets of parchment once rolled out.
1 cup unsalted butter--very cold

1 1/4 cups flour
1 tsp salt
1/2- 3/4 cup ice water or more if too dry

Procedure: 

   

1. Cut the butter into very small cubes
2. Mix butter and flour and salt until it is in pea sized clumps ( I cut the butter in with a pastry cutter.  You can also use two butter knives.
3. Add 1/4 cup water and mix; then add water a tablespoon at a time until mixture just begins to form a shaggy ball.
4. Gently knead a few times to bring the dough together
5. Press into a disk and fold in thirds-like folding an envelope. Each time turn a quarter turn so you are folding opposite sides. Do this 4-5 times.  You are creating layers that add to the flakiness of the dough.
6. Wrap tightly in plastic wrap and refrigerate for at least an hour.
7. Cut dough in half and roll one piece out into a 10"-12" circle.
8. Transfer to a parchment lined baking tray.
9. Add filling

Filling Ingredients

2 quarts blueberries

3/4 cup sugar

2 Tbsp cornstarch

1 1/2 tsp cinnamon

Ready to go into the oven

Lattice top:

1. Roll out other half of dough into 10'-12' circle
2. Cut the dough in 1" strips and create the lattice by laying the strips across each other on top of the filling.  You can weave them or just lay them on top of each other. 
3. The key to this pie is sealing the bottom crust to the top layer by rolling the overhang of the bottom and top then crimping to make the edge.  The higher the edge, the less filling will ooze out.  The picture below has a lot of oozing!
4. Brush to top with a slightly beaten egg white and sprinkle with coarse sugar (optional)
5. Bake at 375 F for 30 minutes.  If the top is getting brown before the filling is bubbling, cover with parchment or foil.

The finished slab pie

 

 

 

 

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