There’s something incredibly joyful about watching blueberries pop and burst during baking, their sweet juices mingling with the buttery crust. That burst of flavor is the foundation of my Blueberry Slab Pie Dessert, a dish that has become a favorite in my kitchen, especially during summer when fresh berries are at their peak.
Picture this: a warm, golden crust cradling a luscious, bubbling blueberry filling, all presented in a charming slab form, perfect for sharing. It’s a delightful solution for gatherings or casual family dinners. The beauty of this recipe lies not only in its taste but also in its simplicity—using ready-made pie crusts means less fuss and more fun.
Whether you’re a seasoned chef or someone who is simply tired of takeout, this pie will whisk you away to a place of comfort and satisfaction. With each slice, you’ll present a piece of homemade goodness that impresses without overwhelming you. So, let’s dive into this easy, crowd-pleasing dessert that will have everyone asking for seconds!
Why You'll Love This Blueberry Slab Pie Dessert
- This Blueberry Slab Pie Dessert is incredibly easy to make, allowing you to enjoy the fun of baking without the stress.
- The burst of fresh blueberries combined with a buttery crust creates an irresistible flavor that will delight your taste buds.
- Its charming slab form makes it perfect for sharing at gatherings, ensuring that everyone gets a delicious slice.
- You’ll be amazed at how little time it takes to prepare and bake, freeing you up to spend quality time with friends and family while this dessert comes together effortlessly.
Blueberry Slab Pie Dessert Ingredients
Let’s gather everything you’ll need for this delightful treat!
For the Crust
• 3 refrigerated ready-made pie crusts – perfect for saving time while retaining that homemade taste.
For the Filling
• 1.2 kilograms fresh blueberries – the star of our Blueberry Slab Pie Dessert, bursting with flavor!
• 150 grams granulated sugar – sweetens the filling while balancing the tartness of the berries.
• 32 grams cornstarch – thickens the filling, ensuring it doesn’t run when sliced.
• 0.5 teaspoon ground cinnamon – adds a warm, cozy flavor that complements the blueberries beautifully.
• 0.25 teaspoon kosher salt – enhances the flavor of the sweet filling.
• 15 millilitres fresh lemon juice – brightens the taste and helps to bring out the blueberry flavor.
For the Topping
• 1 large egg white, beaten – acts as a barrier to prevent a soggy bottom crust.
• 1 large egg, beaten – gives the pie a beautiful golden finish when brushed on top.
• Coarse sanding sugar, for sprinkling (optional) – adds a delightful crunch and sparkly appearance.
How to Make Blueberry Slab Pie Dessert
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Preheat your oven to 220°C, placing the rack in the lower third. This ensures even baking while you prepare your luscious filling. Keep the refrigerated pie crusts in their packaging until you’re ready to unroll them.
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Mix the filling by gently folding together fresh blueberries, granulated sugar, cornstarch, ground cinnamon, kosher salt, and fresh lemon juice in a large mixing bowl. Let the mixture rest and mingle while you start with the crust.
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Flour a clean work surface lightly. Unroll two pie crusts, stacking one on top of the other. Use a rolling pin to roll out the stacked crusts into a rectangle measuring about 43 x 36 centimeters—this will be the base of your pie.
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Transfer the rolled dough to a quarter sheet pan (approximately 33 x 23 centimeters). Gently press the dough into the corners, allowing any excess dough to hang over the sides—this will form a nice border.
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Brush the base of the crust with beaten egg white. This step is key to preventing a soggy bottom, ensuring your pie has a satisfying texture.
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Pour the prepared blueberry filling over the crust, spreading it evenly. Take your time; this is where the flavor magic starts to happen!
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Roll out the third pie crust into a 30-centimeter circle. Cut this circle into 14 strips, each 1.25 centimeters wide, to create a lovely lattice topping.
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Weave your strips! Start by placing seven pastry strips diagonally across the pie, beginning with the longest. Fold back alternate strips to weave the remaining strips in the opposite direction, forming a beautiful lattice design.
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Trim the overhanging edges of pastry and roll them toward the center to hide the strip ends and create a neat border around your masterpiece.
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Brush the entire lattice crust with the beaten egg for a shiny finish, then sprinkle with coarse sanding sugar if you desire that extra sparkle!
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Bake your pie for 30 minutes. To avoid over-browning, gently shield the pie with foil and continue baking for another 20 minutes, or until the crust turns a lovely golden brown and the filling bubbles enticingly.
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Cool the pie at room temperature for at least one hour before slicing. This wait allows the filling to set beautifully. Serve your Blueberry Slab Pie warm or at room temperature and enjoy!
Optional: Serve with a dollop of whipped cream for extra indulgence.
Exact quantities are listed in the recipe card below.
What to Serve with Blueberry Slab Pie Dessert?
Imagine the aroma of fresh blueberries wafting through your kitchen, enticing your loved ones to gather around the table. This delightful dessert pairs beautifully with a few comforting accompaniments.
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Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich pie, enhancing each sweet bite. It’s a classic choice that elevates the dessert experience.
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Vanilla Ice Cream: The warmth of the pie complements a scoop of creamy vanilla ice cream, creating a delightful fusion of flavors and temperatures that your taste buds will adore.
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Lemon Zest: A sprinkle of fresh lemon zest adds brightness and a zesty kick, balancing the sweetness of the blueberries while offering a refreshing twist.
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Coffee or Tea: A cup of rich coffee or fragrant herbal tea serves as a warm companion, grounding the sweet flavors of your pie in a cozy beverage that invites leisurely conversation.
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Fresh Mint Leaves: Garnishing your pie with a few fresh mint leaves not only adds color but also introduces a cool, refreshing flavor that contrasts wonderfully with the blueberries.
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Cheese Platter: Serve with a selection of cheeses like brie or goat cheese, which beautifully complement the sweetness of the pie with their creamy and slightly tangy notes, creating a sophisticated pairing.
Bring together these delights, and you’ll create a memorable meal centered around your stunning Blueberry Slab Pie Dessert!
How to Store and Freeze Blueberry Slab Pie Dessert
Room Temperature: Allow the pie to cool completely, then cover it loosely with foil or wax paper for up to 2 days.
Fridge: Store any leftover slices in an airtight container in the fridge for up to 5 days. This keeps the blueberry filling fresh and the crust from becoming stale.
Freezer: To freeze, wrap the cooled pie tightly in plastic wrap and then in foil. It will last up to 3 months. Thaw in the fridge before serving.
Reheating: For the best texture, warm individual slices in the microwave for 15-20 seconds or bake in a preheated oven at 180°C for about 10 minutes. Enjoy your Blueberry Slab Pie Dessert!
Make Ahead Options
These Blueberry Slab Pie Dessert components are perfect for busy home cooks looking to save time and streamline meal planning! You can prep the blueberry filling up to 24 hours in advance; simply combine the blueberries, sugar, cornstarch, cinnamon, kosher salt, and lemon juice, then store it in an airtight container in the refrigerator to keep the flavors fresh. For the crust, you can roll out the pie dough and assemble the base without the filling, wrapping the pan tightly with plastic wrap and refrigerating it for up to 3 days. When you’re ready to bake, layer the prepared filling, weave the lattice crust, and follow the baking instructions directly. This way, you’ll achieve delicious results with minimal effort!
Blueberry Slab Pie Dessert Variations
Feel free to get creative and make this Blueberry Slab Pie Dessert your own with these enticing twists!
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Dairy-Free: Substitute butter with a dairy-free margarine or coconut oil in the crust for a delicious alternative. It maintains the flaky texture while catering to lactose sensitivities.
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Sugar-Free: Use a sugar substitute like stevia or erythritol for a guilt-free dessert. This keeps the sweetness without the extra calories, allowing everyone to indulge freely!
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Spiced Up: Add a pinch of nutmeg or cardamom along with the cinnamon for a warm flavor explosion. These spices will elevate the pie, perfect for a cozy family gathering or holiday celebration.
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Berry Medley: Include raspberries or blackberries alongside blueberries for a mixed-berry pie. The tanginess of these berries creates a delightful contrast, making each bite a surprise!
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Lemon Zest: Grate some lemon zest into the filling for a refreshing, citrusy punch. The added zing brightens the pie and complements the blueberries beautifully.
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Almond Extract: Replace half of the vanilla with almond extract to bring a nutty essence. This subtle change lends a warm and inviting aroma, making each slice even more irresistible.
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Oat Crust: Use an oat-based crust instead of traditional pie crust for a wholesome twist. The nutty flavor and chewy texture will add a new dimension to your dessert!
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Hot and Spicy: For a bit of heat, add a sprinkle of cayenne pepper or a dash of chili powder to the blueberry filling. It’s a surprising yet delicious fusion that will leave your guests talking!
Chef's Helpful Tips
- When preparing your Blueberry Slab Pie Dessert, always be gentle when mixing the filling to avoid crushing the blueberries and losing their shape.
- Make sure to brush the base of the pie crust with the beaten egg white to create a barrier that helps prevent sogginess from the juicy filling.
- For a perfect lattice topping, use a sharp knife to cut even strips; this will ensure a clean and professional look.
- Remember to position your oven rack in the lower third of the oven for even baking and prevent the top from browning too quickly.
Blueberry Slab Pie Dessert Recipe FAQs
How do I choose ripe blueberries?
Absolutely! When selecting fresh blueberries, look for berries that are plump and firm with a deep blue color. A white blush is a good sign of ripeness. Avoid any that have dark spots or look shriveled. Fresh blueberries should have a fresh scent and little to no moisture on their surface for the best flavor in your Blueberry Slab Pie Dessert.
How can I store leftover Blueberry Slab Pie Dessert?
Very! If you have any leftovers, allow the pie to cool completely, then store slices in an airtight container in the fridge for up to 5 days. This helps maintain the freshness of the blueberry filling and keeps the crust from becoming stale. If you’d like to keep it longer, you can freeze it!
What’s the best way to freeze Blueberry Slab Pie Dessert?
Absolutely! To freeze your Blueberry Slab Pie Dessert, wrap the cooled pie tightly in plastic wrap, then cover it with aluminum foil. This double wrapping prevents freezer burn and keeps it fresh for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight before serving.
Why is my pie filling runny?
Very! If your filling is runny, it could be due to the blueberries’ juiciness or not enough cornstarch to thicken it. To fix this, make sure to measure the cornstarch accurately (32 grams) and gently mix the blueberries with the sugar, cornstarch, and lemon juice. Allowing the mixture to rest for about 10 minutes before pouring it into the crust can also help it thicken slightly.
Can I make this dessert gluten-free?
Absolutely! If you’re catering to gluten-free diets, simply substitute the refrigerated pie crusts with a gluten-free pie crust option. Store-bought gluten-free crusts are widely available, or you can make your own with gluten-free flour. Just be sure all ingredients are certified gluten-free for safety.
Is this recipe safe for pets?
Very much so! Most of the ingredients in the Blueberry Slab Pie Dessert are safe for pets, especially blueberries, which are a healthy treat in moderation. However, the sugar and pie crusts are not ideal for pets, so it’s best to keep this pie as a human-only dessert. Always consult your veterinarian regarding specific ingredients that may be harmful to your furry friends.
Blueberry Slab Pie Dessert
Ingredients
Equipment
Method
- Preheat your oven to 220°C and place the rack in the lower third.
- Mix the filling by gently folding fresh blueberries, granulated sugar, cornstarch, ground cinnamon, kosher salt, and fresh lemon juice in a large mixing bowl.
- Flour a clean work surface lightly and unroll two pie crusts, stacking one on top of the other.
- Transfer the rolled dough to a quarter sheet pan, pressing it into the corners with excess dough hanging over the sides.
- Brush the base of the crust with beaten egg white to prevent sogginess.
- Pour the prepared blueberry filling over the crust and spread it evenly.
- Roll out the third pie crust into a 30-centimeter circle and cut it into 14 strips for the lattice topping.
- Weave your strips diagonally over the pie, creating a lattice design.
- Trim the edges of the pastry and roll towards the center to create a neat border.
- Brush the lattice crust with the beaten egg and sprinkle with coarse sanding sugar if desired.
- Bake the pie for 30 minutes, then shield with foil and bake for another 20 minutes, until golden brown.
- Cool the pie at room temperature for at least one hour before slicing.
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