Blueberry Slab Pie

Posted on August 02, 2017 by Anne Milneck | 0 comments

If working with pastry and making those fancy fluted edges gives you the blues, give this pie a try. Fresh or frozen blueberries work well here, and assembly is a snap. This method delivers lots of pie in one pan—perfect for feeding a crowd.

This recipe was published in the In Register August 2017 issue. Thank you to our friends at In Register for featuring our recipe. 

Ingredients:

4 homemade or frozen pie crusts

2 cups fresh or frozen blueberries

½ cup sugar

1 Tbl cornstarch

1 tsp lemon juice

2 tsp Vanilla Extract

1 egg for egg wash

Cinna Nilla Sugar

Directions:

Preheat oven to 375 degrees. In a bowl, combine the blueberries, sugar, cornstarch, Vanilla Extract and lemon juice. Stir very gently just until combined. Place a sheet of parchment on a sheet pan.

You now need to shape your pie dough into rectangles--divide your three crusts so that you're using 1.5 for the top and 1.5 for the bottom. If you’re working with disks of dough, reshape them into squares and begin to roll with a rolling pin, turning the dough at intervals, to achieve a rectangle. If you’ve purchased frozen or refrigerated dough, you’ll need to fold it and re-work it until you achieve a square. Then roll it into a rectangle as described above.

Place one rectangle of dough on the sheet pan. Fold the edges under to form a ridge on top of the sheet pan rim. Pour the blueberry mixture into the pan. Place the second crust over the blueberry mixture and press the edges together to seal the crusts. Cut slits into the crust to allow steam to escape. Beat together the egg and 2 teaspoons water. Brush the egg wash over the crust. Sprinkle with Cinna Nilla Sugar. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, reduce the oven temp to 350 and tent the pie with foil. Enjoy with yogurt, ice cream or whipped cream.

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