BLUEBERRY SLAB PIE
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Stir together the blueberries, lemon zest and lemon juice in a medium pot. Begin to heat over medium heat, stirring occasionally, until the berries begin to burst, 3 to 5 minutes. Use a potato masher to smash the berries a couple times at the beginning to help encourage the process.
- Stir together the sugar, cornstarch and salt in a small bowl. Sprinkle this mixture over the berries and stir well to combine. Continue to cook over medium-low heat, stirring constantly, until the mixture begins to thicken and bubble from the center of the pot, 2 to 3 minutes.
- Stir in the butter and vanilla until well combined. Cool the filling completely. (The filling can be made up to 2 days ahead; store in an airtight container in the refrigerator.)
- On a clean, dry work surface, gently roll out one of the sheets of puff pastry with a rolling pin to flatten it, flouring the surface only if necessary. Gently transfer the dough to a shallow 9-by-13-inch pan (such as a quarter baking sheet) pressing firmly into the base and edges and allowing the excess to hang off the sides. Pour the cooled filling into the crust and spread in an even layer. Chill while you prepare the remaining dough.
- Roll out the second sheet of puff pastry the same way. Gently transfer to the top of the pie and press the edges firmly all the way around to seal and flatten slightly. Gently fold the edges of the crust under itself all the way around. Use a fork or your fingers to crimp and seal the pie.
- Chill the pie in the refrigerator while you preheat the oven to 400 degrees F with a rack in the lower third (if you have a pizza stone, place it on the rack).
- Whisk together the egg and water in a small bowl. Brush the egg wash mixture over the crust, focusing on the center portion rather than the edges, which tend to brown enough on their own. Sprinkle turbinado sugar evenly over the pie. Cut a few vents into the center of the pie with a paring knife.
- Transfer the pie to the oven (on top of the pizza stone if using). Bake until the pie is deeply golden brown and the filling bubbles through the vents, 35 to 40 minutes. Cool at least 1 hour before slicing and serving.
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Sahhed Khan
[email protected]I loved this pie! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Rais Irshad
[email protected]This pie was easy to make and turned out great! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Nyombi Jackson
[email protected]This pie was delicious! The crust was flaky and the blueberry filling was bursting with flavor. I will definitely be making this again.
Michael Wynne
[email protected]I loved this pie! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
jessica cole
[email protected]This pie was easy to make and turned out great! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Ehis Omorodion
[email protected]I made this pie for my family and they loved it! The crust was flaky and the blueberry filling was bursting with flavor. I will definitely be making this again.
M akram Jutt
[email protected]This pie was delicious! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Mr MOSHIN
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Farooq Hussain Hussain
[email protected]I loved this pie! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Im King
[email protected]This pie was easy to make and turned out great! The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Mathias D Gule
[email protected]I made this pie for my friends and they couldn't get enough of it. The crust was flaky and the blueberry filling was bursting with flavor. I will definitely be making this again.
M amjad g
[email protected]This pie was amazing! I made it for my family and they loved it. The crust was flaky and the blueberry filling was sweet and tart. I will definitely be making this again.
Rana talha talha
[email protected]This pie was a disaster! The crust was soggy and the blueberry filling was runny. I had to throw it away.
Ema Bogdanova
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it. The crust was flaky and the blueberry filling was delicious. I will definitely be making this again.
Kirabo Deborah
[email protected]This pie was okay. The crust was a little dry and the blueberry filling was a little too sweet for my taste. I probably won't make this again.
Oyetunji Igbaro
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crust was tough and the blueberry filling was runny. I think I may have overcooked it.
shagor Khan
[email protected]This pie was delicious! The crust was flaky and the blueberry filling was sweet and tart. I would definitely make this again.
Bishal Magar
[email protected]I followed the recipe exactly and the pie turned out perfect! The crust was golden brown and flaky, and the blueberry filling was thick and gooey. I highly recommend this recipe.
Mian Abdullah
[email protected]The blueberry slab pie was easy to make and turned out great! The crust was nice and flaky, and the filling was sweet and tart. I will definitely be making this again.
Mary Joiner
[email protected]This blueberry slab pie was a hit! The crust was flaky and buttery, and the blueberry filling was bursting with flavor. I'll definitely be making this again.