Best 4 Blueberry Slab Pie Recipe By Tasty Recipes

BLUEBERRY CRUMBLE SLAB PIE

Steps:

• Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
• In large bowl, toss Filling ingredients. Dump into crust.
• In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
• Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.

BLUEBERRY SLAB PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
• Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

BLUEBERRY SLAB PIE

Steps:

• In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use up to 1½ cups of this liquid in the pie dough, a tablespoon at a time. Begin by sprinkling about 8 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 8 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
• Generously butter a baking sheet and line with parchment paper. Dust a large work surface and tapered French rolling pin with flour. Roll out 1 disc of chilled pie dough into a rectangle by rolling it in an "X," diagonally, for even stretching. (If dough is softening too fast at any point in the rolling process, chill in the refrigerator until firm, 2-5 minutes.) Once the dough has been thinned out, switch to a straight French rolling pin and continue rolling the dough until it's a rectangle of even thickness, 3-4 inches larger than the baking sheet. Fit the dough into the baking sheet by gently folding in half, then in half again. Align the creases squarely in the middle of the pan, then unfold the dough so it's centered in the pan. There should be a 1-inch dough overhang on all sides. (If necessary, it's okay to stretch the dough gently.) Repeat the rolling and shaping process with top crust dough to a 17" x 13" rectangle. Invert a rimmed baking sheet and spread the dough on top. Refrigerate both sheets while assembling the filling, 20 minutes.
• Filling: Taste your blueberries first. They can vary from really sweet to really tart which will affect how much sugar is added; add or take out up to ¼ cup sugar to adjust sweetness. In a small bowl, mix shredded apple with lemon juice. In a large bowl, combine both sugars, Angostura bitters, allspice, cloves, cinnamon, cardamom, salt, and ground arrowroot. Add the blueberries, crushing about half of them with your hands; mix well to combine, making sure no spices remain at the bottom of the bowl.
• Preheat oven to 425 F. Remove the chilled dough sheets; set the top dough aside. Transfer the filling into the dough-lined baking sheet, patting it down to make sure there are no gaps. Use the round pastry cutter to punch random holes into the top dough, 2-3 inches apart, to create a polka dot effect; don't get too close to the edges. (Save the pastry circles to make crust cookies!) Place the top dough sheet squarely over the filling, then seal the top and bottom crusts by tucking and pinching excess dough under the bottom crust. Seal again by pressing circumference of crust with your thumbs.
• Brush egg wash evenly over the top crust, and sprinkle with raw sugar. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20-25 minutes. Lower heat to 375 F, move the pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 30-35 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 1-2 hours. Serve slightly warm or at room temperature.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.