Blueberry Slab Pie

Blueberry Slab Pie, blueberries, pie, dessert, blueberry pie, crumble topping

I know you’re going to adore this Blueberry Slab Pie recipe as much as we did. If you’re at all intimidated by making your own pie crust (I know, me too), then this is the perfect pie for you because this crust is super simple to make and it only goes on the bottom of the 9×13 sheet pan. Once you’ve rolled the crust into a general rectangle shape, you can then use your fingers to press and work the dough to fit the pan, thereby forgoing any additional rolling.


The flavor of the Blueberry Slab Pie is wonderfully tart and sweet with a little crunch of pecans and oatmeal topping, and the light and flaky pie crust bottom.  Another thing I love about a slab pie is that it will feed an entire crowd, so it’s perfect to make and serve if you’re having any sort of party or gathering.

Blueberry Slab Pie has a crumble topping, is packed with fresh blueberries and has a light and flaky pie crust bottom.

Blueberry Slab Pie

BLUEBERRY SLAB PIE   {PRINT THIS RECIPE}
Yield: 24-28 slices     Prep Time: 30 minutes     Bake Time: 50 minutes



For the crust:
2 ½ cups all-purpose flour
½ teaspoon salt
¾ cup butter-flavored shortening, cut into chunks and frozen for 30 minutes
1 tablespoon apple cider vinegar
8 tablespoons ice cold water
additional flour for rolling
For the filling:
¼ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
8 cups fresh blueberries
2 cups fresh strawberries, hulled and quartered
For the topping:
1 ½ cups quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
1 stick butter, cut into pieces
½ teaspoon cinnamon
1 teaspoon vanilla
1 cup pecan halves and pieces
¼ salt

-Preheat oven to 375°
To prepare the crust:
-In a food processor, process the flour, salt, shortening, vinegar and half of the water. Add additional water, as needed, by tablespoons and process just until the dough comes together into a ball.
-On a lightly floured surface, roll the dough out into an approximately 9×13 rectangle. Roll the dough loosely around the rolling pin to transfer it to a 9×13 rimmed baking sheet.
-Unroll the dough in the baking sheet and use your fingertips to gently work the dough to fill the entire sheet.
-Use your fingertips to press the dough evenly around the edges.
-Set aside while preparing the filling.
To prepare the filling:
-In a large bowl, toss together all the filling ingredients until the fruit is coated with the flour and sugar mixture.
-Spread the fruit filling evenly over the crust in the baking sheet, making sure to leave about ½ inch border around the edges.
-Set aside while preparing the topping.
To prepare the topping:
-In the same bowl that you prepared the filling, use a pastry blender (or your fingers) to work the butter into the flour, oats and brown sugar mixture until the mixture is pea sized and crumbly.
-Continue on, working in the cinnamon, vanilla, salt and pecan pieces.
-Spread the crumbly topping evenly over the fruit.
-Bake in a preheated oven for approximately 50 minutes or until the filling juices have started to run and the crust has become light golden brown.
-Remove from oven and cool completely on a wire rack before serving.

Here are a few step-by-step photos of the process involved in making this Blueberry Slab Pie. I hope they are helpful. If you have any questions, please don’t hesitate to ask them in the comment section. I promise I’ll do my best to answer all your questions…

Place all ingredients for the crust in a food processor and process just until the dough forms a ball and comes away from the sides of the processor.

Roll the dough out into a rough rectangle shape and then transfer it to a 9×13 rimmed baking sheet by rolling it loosely around the rolling pin.

Use your hands and fingertips to gently work the dough to cover the entire pan and press it firmly into the edges.

Toss the filling ingredients in a bowl and place them in an even layer over the crust, making sure to leave about a half inch border around the sides.

Work the butter into the topping ingredients with your fingertips to form a pea-sized crumble topping. Spread the crumble topping evenly over the fruit layer.

Bake, cool, serve and enjoy!

Blueberry Slab Pie has a crumble topping, is packed with fresh blueberries and has a light and flaky pie crust bottom.

And since you’ll prove to your family and friends what a Wonder Woman you are in the kitchen with this Blueberry Slab Pie, you might as well show that fact off with what you drink out of too! LOL Cheers!

Wonder Woman Painted Wine Glasses via kudoskitchenbyrenee.com
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome, and I can work from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Until we eat again,

12 Comments

  1. Slab pies are such a great way to feed a crowd and blueberry? It's easily my favourite ever! Looks good!

  2. I love blueberries and this slab pie looks fantastic! (Although I am admitting i have never heard of slab pie before!) Oh and I love those wonder woman glasses too 🙂

  3. This pie looks amazing, Renee! I love that I won't have to flute my pie crust into a pretty pie plate, because I'm awful at it 🙂

  4. I love that there's a mix of berries in here

  5. Your slab pie is gorgeous! I've never fluted the edge like that…just lovely!

  6. Delicious! Love the mixed berries for the filling!

  7. I just love the name and love me some fresh blueberries!

  8. I love your step by step guide!! I always appreciate it if somebody takes the time to show how it's done…especially if it comes to baking!! Your slab pie looks terrific!!

  9. Blueberry pie is a favourite in this house but we've never had it served up like this. A keeper recipe for sure!

  10. It has been a long time since I have baked a slab pie but seeing this recipe I think that is about to change. I love blueberries….we have three bushes/trees in our backyard and sometimes we get them before the deer, squirrels or birds get to them. Thanks for sharing this recipe…Pinned

  11. Oh, I do adore it!! It looks so good.

  12. Wow what a fabulous looking summer dessert!

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