Blueberry Slab Pie
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Try this Blueberry Slab Pie 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 Blueberry Almond Galette, Brown Butter Apple Pie, or Honey Apple Galette.
I’m never making pie in a pie dish again! Okay… maybe a little dramatic. But, also not really because this Blueberry Slab Pie is the best pie I’ve ever made. And not just because it’s blueberry (and I love blueberry).
This blueberry pie has the absolute perfect ratio of crust to filling! The beauty of this Blueberry Slab Pie is that it’s made in a quarter sheet pan. This is a flat pan compared to a traditional angled pie dish. Therefore, you get a better (in my opinion) ratio of filling to crust.
Because I’m obsessed with the crust, I like this ratio more as the filling is more even in relation to the crust! And this organic pie has the most flaky, buttery and lightly sweetened crust ever. I can’t wait for you to make this!
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!
- 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!
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. Make sure your butter is cold, straight from the fridge.
- All Purpose Flour: I use organic all purpose flour in both the crust and the filling.
- Cane Sugar: You’ll need organic cane sugar for the filling.
- 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.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety.
- Turbinado Sugar: I top this Blueberry Slab Pie with organic turbinado sugar. This is what gies it that sparkly look and perfect texture! This is optional, but it really makes the crust in my opinion!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer to make the pie crust, but you can also do this by hand if you prefer. There’s more detailed instructions in my All Butter Pie Crust post for tips and tricks for making pie crust with or without a mixer.
- Mixing Bowl: You’ll need a large mixing bowl for the filling.
- Rolling Pin: You’ll need a rolling pin to roll out the pie crust.
- Quarter Sheet Pan: I bake this Blueberry Slab Pie in a quarter sheet pan. If you want a larger blueberry pie, just double the recipe and bake it in a half sheet pan.
- Pastry Brush: You’ll need a pastry brush to brush on the pie wash.
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Step by Step Instructions
Step 1: Make the Crust
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. Add the butter to the mixing bowl.
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.
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.
Step 2: Prep the Filling
Preheat the oven to 350°F.
To make the filling: Strain the blueberries (if using frozen).
In a large mixing bowl, add the cane sugar, flour, cornstarch, cinnamon, and strained blueberries. Mix to combine and coat the blueberries completely.
Step 3: Roll Out the Pie
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.
Step 4: Lattice the Top
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).
Step 5: Add the Pie Wash
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.
Step 6: Bake the Pie
Bake for 1 hour or until golden.
Baker’s Tips
- Make sure your butter is cold before making the pie crust. If you are new to making pie crust, check out my All Butter Pie Crust 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 properly before using in the pie.
- 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.
FAQ’s
Yes, just add 1/2 teaspoon of salt to the pie crust.
Yes, feel free to use strawberries, blackberries or a mix of berries you’d like!
Yes, just double the recipe and use a half sheet pan instead.
Craving More?
Blueberry Slab Pie
Equipment
- Stand Mixer (optional)
Ingredients
Crust
- 255 grams all purpose flour
- 1 teaspoon cane sugar
- 226 grams salted butter (cold)
- ½ cup cold water
Filling
- 454 grams blueberries (fresh or frozen)
- 170 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
Topping
- 2 tablespoons raw honey
- 2 tablespoons water
- Turbinado sugar
Instructions
- 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. Add the butter to the mixing bowl.
- 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.
- 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.
- Preheat the oven to 350°F.
- To make the filling: Strain the blueberries (if using frozen).
- In a large mixing bowl, add the cane sugar, flour, cornstarch, cinnamon, and strained blueberries. Mix to combine and coat the blueberries completely.
- 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).
- 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.
- Store extra pie in a cool, dry place for up to 3 days.
Video
Notes
Nutrition
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My most favorite pie ever. This slab pie has the perfect ratio of crust to filling!