Blueberry Slab Pie

This Blueberry Slab Pie is a great way to feed a crowd but without a lot of extra effort. Everyone will love this comfort food classic!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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 9x13 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   {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 the 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 9x13 rectangle. Roll the dough loosely around the rolling pin to transfer it to a 9x13 rimmed baking sheet.
-Unroll the dough on 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 on 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 the 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 9x13 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!

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