Blueberry Slab Pie
This is, hands down the most flavourful (not too sweet) blueberry pie I have ever had. The addition of salt, lemon juice, cinnamon, ginger and cardamom to the filling, will warm your soul and keep you coming back for more. Not to mention that golden flakey all-butter crust; this slab pie is truly beyond delicious.Great for a crowd, it's a low profile pie with a pleasing, higher crust-to-filling ratio than a traditional round pie. Made in a 9×13 slab baking dish or sheet pan. Recipe by Claire Saffitz
- 1 9X13 Baking slab / sheet tray with sides
- 1 Pastry cutter or large food processor for dough
- Pie Dough:
- 5 cups all-purpose flour 675g
- 3 tablespoons granulated sugar
- 1 teaspoons Morton kosher salt
- 4 sticks unsalted butter chilled, cut into ½" pieces (kept cold)
- Filling & Assembly:
- 2¼ pounds frozen blueberries preferably wild frozen
- ⅔ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon zest finely grated
- ¼ cup lemon juice (juice of one lemon)
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Morton kosher salt
- ¼ teaspoon ground cardamom
- 1 large egg beaten
- Demerara sugar for sprinkling the top
- Chilled heavy cream or premium Vanilla ice Cream
- For the pie dough, put 1 cup of ice water in the fridge while you assemble the dough. In a large bowl or a food processor, combine the flour, granulated sugar, and salt, stirring or pulsing a few times to combine. Add the butter pieces and toss to coat in the flour mixture.
- Break down the butter using your hands or long pulses of a food processor until butter is broken down into pieces no larger than a marble. If using a food processor, transfer mixture to a large bowl.
- Measure out 3/4 cup of ice water and slowly drizzle it over the flour mixture, tossing constantly with a fork to distribute. Once all the water is added, switch to your hands and toss the mixture several times, then knead until big, shaggy pieces of dough form (there will still be unincorporated flour).
- Transfer these shaggy pieces to the work surface, leaving the dry bits behind. Drizzle more ice water into the bowl 1 tablespoon at a time, mixing with a fork and then your hands after each addition, until all the dough comes together. It will still look floury and dry in many places but should hold together when squeezed.
- Transfer dough to the work surface, divide in half, and press each half into a solid piece. Transfer each portion to a large sheet of plastic wrap and flatten into ¾"-thick squares. Wrap the dough tightly in the plastic, eliminating any air pockets. Use a rolling pin to flatten each portion into an even thickness. Transfer to the refrigerator. Chill both blocks of dough for at least 2 hours but 24hrs is best.
- To shape the dough, let one block of dough sit at room temperature for a few minutes to soften slightly. Unwrap and place it on a lightly floured surface. Using a Rolling Pin, beat the dough across its surface to make it more pliable. Dust over top and bottom with more flour, then roll it out, adding more flour as needed, into a rectangular slab measuring about 15 × 10″.
- Use a wheel cutter or sharp knife to cut the dough crosswise into strips measuring about 1" wide and 10" long. Place the strips on a parchment-lined baking sheet and refrigerate.
- To make the filling, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, ginger, cinnamon, salt, and cardamom in a large bowl. Mix until combined and set aside.
- Follow the same instructions as above for rolling out the second piece of dough, into a slightly thinner slab measuring about 16 × 12″. Loosely fold the slab in half, then gently place onto a Baking Slab (alternatively you can use a 13 × 9-inch Baking Dish) and unfold, leaving about ½” of overhang all the way around.
- Press dough firmly into the bottom and against the sides. Brush the inside border of the overhang with some of the beaten egg, then scrape the blueberry filling into the crust and lightly press into an even layer using a spatula, making sure to get filling in all of the corners.
- Remove the strips of dough from the refrigerator and, starting at one end of the sheet pan, arrange them crosswise over the filling on a slight diagonal, overlapping the strips in a subtle zigzag. Press strips into the egg-washed border of the bottom crust and use scissors to trim off any excess.
- Fold the overhang inward toward the filling along all four sides, then, using floured fingers to prevent sticking, crimp the border all the way around. Brush more egg around the border and over the strips, then generously sprinkle the top with demerara sugar. Chill or freeze the pie until the edge of the pastry is firm, 10–15 minutes. While dough is chilling, arrange an oven rack in the center position and preheat the oven to 425F.
- To bake, place the Baking Slab or Dish on a larger parchment-lined sheet pan to catch any spills.
- Bake for 20 minutes. Reduce the oven temperature to 350F and continue to bake until top is deep golden brown and the filling is bubbling in the center of the pie, another 60–75 minutes.
- Let the pie cool on a wire rack for at least 1 hour. Serve warm or room temperature slices drizzled with cold heavy cream. The pie will keep for up to 3 days, loosely covered and stored at room temperature, but the crust will soften over time.
Claire Saffitz is one of my favourite cookbook authors of all time. Her cookbook, Dessert Person is a treasure! It’s full of the most delicious dessert recipes, is well written and detailed so you can get the best result every time. If you really want to get a good grasp on how to make this recipe, I encourage you to watch claire make it on her Youtube channel, Dessert Person. Pre-order Claire’s new cookbook here!