Blueberry Slab Pie Without Eggs

Try this Blueberry Slab Pie Without Eggs for your next backyard cookout. This easy blueberry pie has a perfect buttery, flaky pie crust with a sweet blueberry filling.

If you are looking for more organic pie recipes, be sure to check out some of my other favorites like Brown Sugar Honey Apple Pie, Brown Butter Apple Pie Without Eggs, Honey Almond Plum Galette Without Eggs, American Flag Cream Pie with Graham Cracker Crust, or Eggless Honey Apple Galette.

blueberry slab pie without eggs in a baking sheet with a slice cut out on a blue tile table.

A Quick Look At The Recipe

Recipe Name: Blueberry Slab Pie Without Eggs
Ready In: 5 hours 30 minutes
Makes: 10 servings
Main Ingredients: butter, blueberries, all purpose flour, cane sugar
Flavor Profile: ultra-flaky all-butter crust with a sweet blueberry filling kissed with cinnamon
Dietary Info: eggless, no seed oils
Difficulty: Medium
Why You’ll Love It: sheet pan blueberry pie, perfect for a party

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Why You’ll Love This Recipe

Flaky AF: This pie crust is so flaky! This is my tried and true all butter pie crust we served at my bake shop for over a decade.
Eggless: This blueberry pie is naturally eggless because I’m using my famous honey pie wash! It gives this Blueberry Slab Pie a lightly sweet and perfectly golden brown crust, without eggs! I also use this technique on Honey Lemon Apple Pie and Orange Blossom Honey Apple Pie.
Flexible: I love this organic pie because it’s super flexible. You can make it bigger, mix up the berries or even top it with ice cream for the perfect summer dessert!

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make a Blueberry Slab Pie Without Eggs
What to Serve With Blueberry Slab Pie Without Eggs
Recipe FAQ’s
More Blueberry Recipes
Blueberry Slab Pie Without Eggs
The Bake Shop

Ingredients

Butter: I use organic salted butter, but you can also use unsalted if you prefer. If using unsalted, just add 1/2 teaspoon of salt to the pie dough.
Blueberries: You can use fresh or frozen blueberries for this Blueberry Slab Pie. If you are using frozen, just be sure to thaw them properly to ensure you get a buttery and flaky crust.
Honey: I use organic raw honey which is what gives this pie crust a golden brown color and perfectly sweet flavor!
Cornstarch: I use organic cornstarch inside the filling. This helps thicken the fruit juices to ensure you don’t get a soggy crust or juices that run out when the pie is cut. If you are avoiding corn, you can use tapioca starch or potato starch in its place.
Turbinado Sugar: I top this Blueberry Slab Pie with organic turbinado sugar. This is what gives it that sparkly look and perfect texture! This is optional, but it really makes the crust in my opinion, just like Lattice Spiced Apple Pie!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips

Make sure your butter is cold before making the pie crust. If you are new to making pie crust, check out How to Make Pie Crust in a Mixer for a very detailed tutorial on how to make pie crust.
You can use fresh or frozen blueberries for this easy blueberry pie, either works! If you are using frozen blueberries, be sure to thaw them for 24 hours in the fridge and drain off excess liquid before using in the pie. Check out my post Can You Make Pie With Frozen Fruit? for a step by step.
I brush the top of the crust with my honey and water mixture, but you can also use beaten egg, heavy whipping cream, or milk.
You can bake this pie a day in advance of your party if needed. Just be sure to store in a cool dry place.

blueberry slab pie without eggs on a white plate with a fork on a blue tile countertop.

How to Make a Blueberry Slab Pie Without Eggs

woman chopping butter in small pieces on a wood cutting board in the kitchen counter.

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Chop the butter into small cubes. I like to cut the stick into fours (at least) then cut into small cubes from there.

flour, sugar and chopped butter in a mixing bowl of a stand mixer on a white marble countertop.

Add the butter to the mixing bowl.

pie dough in a glass mixing bowl on a white marble countertop.

Mix on low until the mixture looks like wet sand. Then immediately add in the cold water and mix just until everything comes together, do not overmix. You can finish with your hands if needed to mix in some dry bits or butter chunks.

two rectangle pie doughs wrapped in plastic wrap on a white marble countertop.

Divide the dough equally in half and form into rectangles and wrap in plastic wrap. Let this chill in the fridge for at least 4 hours or overnight. If you are using frozen blueberries (like I did here) you’ll need to thaw blueberries in the fridge overnight as well.

blueberries straining in a fine mesh strainer in a glass mixing bowl on a white marble countertop.

Preheat the oven to 350°F. To make the filling: Strain the blueberries (if using frozen).

sugar and cinnamon in a glass mixing bowl on a white marble countertop.

In a large mixing bowl, add the cane sugar, flour, cornstarch, cinnamon, and strained blueberries. Mix to combine and coat the blueberries completely.

Mix to combine and coat the blueberries completely.

pie crust in a quarter sheet pan on a white marble countertop.

On a lightly floured surface, unwrap one of the pie crusts and roll out to a little bit larger than the quarter sheet pan. Transfer the pie dough to the quarter sheet pan and lightly press it into the bottom and sides of the pan. (You can place this in the fridge to ensure your crust stays nice and cold while you roll out the other one.)

Roll out the second pie crust to the same size. Then cut into 1-inch strips. You can do this using a pizza cutter or a sharp knife. Remove the pie pan from the fridge and transfer the blueberry filling to it and spread it out evenly.

To lattice the pie: Place strips of pie dough about 1-inch apart. Then, pull back every other strip of dough, then lay a strip down perpendicular to the ones you just laid. Pull back every other strip, opposite of what you just did, and lay another strip 1-inch apart horizontal to the strip you just laid. Continue doing this until the pie is completely covered. Trim off any excess pie dough with a pairing knife so it’s even with the edge of the pie pan. Then fold in the dough to create a crust. Using your thumb and pointer of one hand, and your pointer of the opposite hand, flute the pie crust (watch video).

Roll out the second pie crust to the same size. Then cut into 1-inch strips. You can do this using a pizza cutter or a sharp knife. Remove the pie pan from the fridge and transfer the blueberry filling to it and spread it out evenly.

To lattice the pie: Place strips of pie dough about 1-inch apart. Then, pull back every other strip of dough, then lay a strip down perpendicular to the ones you just laid. Pull back every other strip, opposite of what you just did, and lay another strip 1-inch apart horizontal to the strip you just laid. Continue doing this until the pie is completely covered. Trim off any excess pie dough with a pairing knife so it’s even with the edge of the pie pan. Then fold in the dough to create a crust. Using your thumb and pointer of one hand, and your pointer of the opposite hand, flute the pie crust (watch video). To make the topping: In a small dish, add the honey and water and microwave for 20 to 30 seconds to melt the honey. Using a pastry brush, brush the top of the pie with the pie wash to coat the crust completely. Top with turbinado sugar.

Bake for 1 hour or until golden.

What to Serve With Blueberry Slab Pie Without Eggs

There's nothing like a scoop of vanilla bean ice cream on top! You could also try my Salted Caramel No Churn Ice Cream for a caramely delight!
Enjoy a Chocolate Bone Broth Milkshake with a slice of pie (my favorite!).
Top with Healthy Homemade Cherry Frozen Yogurt for a fruity delight.
Enjoy with a cool and refreshing glass of Organic Homemade Lemonade.

Recipe FAQ’s

Can I use unsalted butter in pie?

Yes, just add 1/4 teaspoon of salt per half cup. So, with this recipe, you'll just need to add 1/2 teaspoon of salt.

Can I use another fruit?

Yes, feel free to use strawberries, blackberries or a mix of berries you’d like!

Can I make this Eggless Blueberry Slab Pie bigger?

Yes, just double the recipe and use a half sheet pan instead.

blueberry slab pie without eggs on a plate with a scoop of vanilla ice cream on a blue tile table.

More Blueberry Recipes

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