Easy & Delicious Blueberry Slab Pie: The Ultimate Dessert for a Crowd
Prepare to delight a crowd with the ultimate dessert – an incredibly easy and delicious blueberry slab pie! This fantastic recipe features a generous filling of sweet, plump blueberries bursting with flavor, perfectly complemented by warm spices like cinnamon and nutmeg, all encased in a delightfully flaky, golden-crisp pie crust. Slab pies are a game-changer for large gatherings, holiday feasts, and casual summer barbecues, offering a simpler, more efficient way to serve everyone a perfect slice of homemade goodness.
Why This Blueberry Slab Pie Will Become Your Go-To Dessert
Slab pies represent one of the most brilliant and straightforward methods for crafting a homemade pie, especially when you need to feed a large number of people without the usual fuss. Unlike traditional round pies, a slab pie bakes in a standard sheet pan, allowing for easy slicing and serving in perfect, uniform portions. This format makes it incredibly convenient for family reunions, potlucks, garden parties, or any event where you want to impress without being stuck in the kitchen. I personally find this method to be super quick, significantly less stressful, and the results are consistently spectacular.
A slab pie is essentially a pie baked in a rimmed baking sheet (often called a jelly roll pan) instead of a round pie plate. Think of it as a pie in bar form, but with all the delightful characteristics of a classic pie. It’s a genius concept because it yields more servings, and each slice can be easily picked up and enjoyed, almost like a hand pie. This versatility means less fighting over the “biggest” slice and more happy guests.
For this particular blueberry slab pie recipe, we’ll be utilizing a 15x10x1-inch jelly roll pan or a similarly sized rimmed baking sheet. Using this specific size ensures the correct proportion of crust to filling, resulting in a perfectly balanced bake. If you opt for a larger pan, remember that you’ll need to increase the amount of pie crusts and filling accordingly to maintain that ideal flavor and texture ratio.
If you’re looking for more delightful dessert ideas, be sure to explore some of our other favorite dessert recipes, including rich Italian Butterball Cookies, chewy Snickerdoodle Bars, classic Old Fashioned Sour Cream Pound Cake, indulgent Samoa Cake, simple Easy Coconut Cake, and the irresistible Almond Joy Cake.
Essential Ingredients for Your Perfect Blueberry Slab Pie
Creating this magnificent blueberry slab pie requires just a handful of accessible ingredients. The beauty of this recipe lies in its simplicity, making it approachable for bakers of all skill levels. Here’s a closer look at the key components:
- Pie crusts – To save time and ensure a consistently flaky base, we recommend using good quality store-bought refrigerated pie crusts. For this large slab pie, you’ll need four individual crusts, which typically come in two boxes. While convenient, if you prefer to make your own homemade pie crust from scratch, you will need to double your standard pie crust recipe to have enough dough for both the bottom and top crusts of this generous slab pie.
- Fresh blueberries – The star of our pie! Fresh, plump blueberries offer the best flavor and texture. Look for berries that are firm, dry, and free from any shriveling. If fresh blueberries are not in season or readily available, you can absolutely use frozen blueberries. The key is to use them straight from the freezer; do not thaw them beforehand, as this can make your filling watery.
- Granulated sugar, cornstarch, cinnamon, lemon zest, nutmeg, and salt – These ingredients combine to create the irresistible blueberry filling. Granulated sugar provides the necessary sweetness, which can be adjusted slightly based on the natural sweetness of your blueberries. Cornstarch acts as a thickening agent, ensuring your pie filling sets beautifully and isn’t runny. Cinnamon and nutmeg add a wonderful warmth and depth of spice, complementing the bright flavor of the blueberries. Finally, a touch of lemon zest brightens the entire filling, while a pinch of salt balances the sweetness and enhances all the flavors.
The combination of ready-made pie crusts and these simple, wholesome ingredients ensures that this blueberry slab pie recipe is not only quick and easy to assemble but also bakes much faster than a standard deep-dish round pie. This means less time waiting and more time enjoying!
Step-by-Step Guide: Crafting Your Own Blueberry Slab Pie
Making a blueberry slab pie is a surprisingly straightforward process that yields impressive results. Follow these simple steps for a truly delicious homemade dessert:
First, begin by preheating your oven to a steady 400 degrees F (200 degrees C). This ensures your pie crust starts baking immediately for maximum flakiness.
To create the bottom crust, unroll two of your refrigerated pie crusts and stack them directly on top of each other on a large sheet of lightly floured parchment paper. Using a rolling pin, gently roll the stacked crusts into a uniform 17×12-inch rectangle. Pay attention to keeping the pie crust an even thickness throughout, which is crucial for a consistent bake and preventing thin spots.
Carefully lay this rolled pie crust into an ungreased 15x10x1-inch sheet pan. Take your time to gently ease the dough into all the corners and press it firmly against the bottom and sides of the pan. Resist the urge to trim the dough edges just yet. Once the bottom crust is in place, transfer the dough-lined pan to the refrigerator. Chilling the crust helps it maintain its shape and flakiness while you prepare the delicious blueberry filling.
Now, it’s time for the star of the show: the blueberry filling! In a large mixing bowl, combine the fresh or frozen blueberries with cornstarch, granulated sugar, bright lemon zest, warm cinnamon, fragrant nutmeg, and a pinch of salt. Stir all these ingredients gently until the blueberries are evenly coated. This ensures every bite is packed with balanced flavor. Pour this luscious pie filling into your chilled pie crust in the pan. Place the pan back into the refrigerator to keep everything cool while you get the top crust ready.
For the lattice top, unroll and stack the remaining two pie crusts on a lightly floured surface, just as you did for the bottom crust. Roll them out into another 17×12-inch rectangle. Then, using a sharp knife, a pizza cutter, or a pastry cutter, carefully cut the dough into 1/2-inch-wide strips. These strips will form your beautiful lattice pattern.
To create the elegant lattice design: First, arrange half of the dough strips diagonally over the blueberry filling, spaced evenly apart. Next, fold back every other strip about halfway. Take one of the remaining strips and lay it across the top, perpendicular to the folded strips. Unfold the original strips back over the new strip. Now, fold up the *other* set of strips (the ones that were not folded down initially) about halfway, and lay another fresh strip diagonally across. Continue this weaving process with the remaining strips until you have a complete and beautiful lattice top. Don’t worry if it’s not perfect; homemade charm is part of the appeal!
Once your lattice is complete, trim the edges of the lattice strips so they are even with the edge of the bottom crust. Then, carefully roll the bottom crust edges up and over the top lattice strips, pinching them firmly to seal. This creates a neat, secure edge. Finally, crimp or flute the edges with your fingers or a fork for a classic pie finish. For a beautiful golden sheen and a touch of sweetness, whisk one large egg with 1 tablespoon of water to create an egg wash. Lightly brush this over the entire lattice crust, and if desired, sprinkle with sparkling sugar for extra crunch and sparkle.
Bake your slab pie for approximately 30 to 35 minutes in the preheated 400-degree F oven. The pie is done when the blueberry filling is visibly bubbling thickly across the surface, and the crust has achieved a deep, beautiful golden brown. Keep a close eye on the crust during baking. If you notice the edges or top becoming too dark before the filling is fully cooked and bubbling, you may need to lightly tent the crust with aluminum foil to prevent it from burning while the filling finishes cooking.
Once baked to perfection, transfer the blueberry slab pie in its pan to a wire rack. It is absolutely crucial to allow the pie to cool completely, or at least become mostly cool, before attempting to slice and serve. This cooling time allows the filling to properly set, ensuring clean, beautiful slices that hold their shape. Patience here will be rewarded!
Serve this irresistible blueberry pie topped with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for the ultimate dessert experience. The contrast of the warm, spiced blueberries with cold, sweet creaminess is simply divine.
Expert Tips for a Flawless Blueberry Slab Pie
Achieving pie perfection is easier than you think with these helpful tips and tricks:
- Prepare Pie Crusts Properly: Always follow the directions on your store-bought pie crust box. This usually involves letting the refrigerated dough sit at room temperature for about 15 minutes before unrolling. This step is crucial, as cold dough will crack easily, while slightly softened dough is more pliable and less prone to tearing.
- Reinforce Crust Corners: When easing the pie crust into the corners of your sheet pan, you might notice the dough becoming a little thin. Don’t hesitate to use any leftover scraps of pie dough to patch and reinforce these corners, gently pressing them into place. A robust crust ensures no leaks and a beautiful presentation.
- Adjust Sugar to Taste: Blueberries vary greatly in sweetness depending on their ripeness and variety. Before mixing your filling, taste a few of your fresh berries. If they are particularly tart, you might want to increase the granulated sugar amount slightly. Conversely, if your blueberries are very sweet, consider cutting the sugar down to about 1/2 cup to prevent an overly sweet pie and let the natural fruit flavor shine.
- Embrace Warm Spices: The ground cinnamon is technically optional in this recipe, but I highly recommend including it. It adds a wonderful depth of warm spice flavor that beautifully complements the blueberries, elevating the pie from good to truly outstanding. A touch of nutmeg further enhances this complex flavor profile.
- Don’t Overmix the Filling: Once the blueberries and other filling ingredients are combined, mix them gently. Overmixing can crush the berries, releasing too much juice prematurely and potentially leading to a runnier pie.
- Chill the Crust Twice: Chilling the bottom crust in the pan before adding the filling, and then chilling the entire pie again briefly before baking, helps the butter in the crust solidify. This is key to achieving that desirable flaky texture and preventing the crust from shrinking too much during baking.
- Monitor Baking Closely: Every oven is different. Pay attention to visual cues. The pie is truly done when the filling is actively bubbling in the center, not just at the edges, and the crust is a rich, deep golden brown. If the crust starts browning too quickly, use aluminum foil to gently tent it, protecting it from over-baking while the filling catches up.
- The Art of Cooling: As tempting as it is to dig in immediately, allowing the slab pie to cool completely on a wire rack is paramount. This allows the cornstarch in the filling to fully activate and set, ensuring clean, firm slices that don’t ooze when cut. Warm pie means a messy pie!
Frequently Asked Questions About Blueberry Slab Pie
A runny pie filling is a common issue, often indicating that the pie hasn’t been baked long enough. The filling needs sufficient heat and time for the cornstarch (or other thickening agent) to fully gel and set. Ensure that the filling is visibly bubbling all the way through to the center of the pie before removing it from the oven. Because a slab pie has a thinner layer of filling compared to a traditional deep-dish round pie, this usually isn’t as much of a problem, and the filling should set more readily. If your crust is browning too quickly, gently tent it with aluminum foil to protect it while the filling finishes cooking and bubbling vigorously.
Both flour and cornstarch can be used as thickening agents in pie fillings, but they have different characteristics. Cornstarch is generally preferred for fruit pies like this blueberry slab pie because it’s a faster-acting thickener and produces a clearer, glossier, and more smooth filling. This allows the vibrant color of the fruit to shine through. However, it’s crucial not to use too much cornstarch, as an excessive amount can result in a somewhat gummy or slimy texture. Flour, on the other hand, creates a cloudier, slightly opaque filling and needs to be cooked longer to avoid a raw flour taste. For fruit pies, cornstarch typically yields superior results in terms of clarity and texture.
Absolutely not! While a lattice crust is beautiful and classic, there are many creative and delicious alternatives for the top of your blueberry slab pie. Here are a few variations you can try:
- Cut-Out Shapes: For a fun and decorative look, you can use cookie cutters to cut shapes (like stars, leaves, or even small blueberries) out of the dough and arrange them artfully over the blueberry filling. This is especially charming for holidays or themed parties.
- Solid Top Crust: A simpler option is to create a solid top crust. Just be sure to cut several vents or slits in the dough before baking. These vents are essential to allow steam to escape during baking, preventing the crust from puffing up excessively and ensuring the filling cooks properly.
- Omit the Top Pastry: For a more rustic and fruit-forward dessert, you can completely omit the top crust. This creates a “naked” pie that highlights the gorgeous blueberry filling. It’s often served with a scoop of ice cream on top.
- Crumb Topping (Streusel): A delicious crumb topping adds a wonderful textural contrast. To make one, combine 1 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar, 5 tablespoons melted unsalted butter, and 1/4 teaspoon salt. Mix these ingredients together until crumbly, then generously sprinkle the mixture over the top of your blueberry filling before baking.
Proper storage ensures your delicious blueberry slab pie remains fresh and enjoyable for longer.
Storage – To store leftovers, cover the cooled pie tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for 4-5 days. To help prevent moisture from building up under the wrap (which can make the crust soggy), place a paper towel directly over the surface of the pie before applying the plastic wrap or foil.
Freezing – Blueberry slab pie freezes exceptionally well, allowing you to enjoy a taste of summer long after it’s baked. After the pie has thoroughly cooled to room temperature, wrap it very securely first in freezer-safe plastic wrap, ensuring no gaps. Then, wrap it again in aluminum foil. For extra protection against freezer burn, you can also wrap it in freezer paper or place the entire wrapped pie into a 2-gallon freezer bag. Frozen slab pie can be stored for up to 3 months. To serve, thaw overnight in the refrigerator, then warm gently in a low oven (around 300°F/150°C) until heated through, or enjoy at room temperature.
Explore More Delectable Pie Recipes
If you’ve fallen in love with the art of pie making, or simply can’t get enough of delicious, flaky crusts and sweet fillings, then you’re in for a treat! We have a treasure trove of other fantastic pie recipes that are perfect for any occasion. From classic fruit pies to creamy, indulgent delights, there’s something to satisfy every craving. Discover your next favorite dessert:
Easy Southern Peach Pie Recipe
Blueberry Pie
Homemade Coconut Cream Pie
Whether you’re craving the sweet tang of peach, the classic comfort of a round blueberry pie, or the tropical richness of coconut, our collection has something to inspire your next baking adventure. Each recipe is designed to be approachable and delicious, ensuring your efforts in the kitchen are always rewarded with a fantastic treat. Happy baking!
Blueberry Slab Pie Recipe
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Ingredients
- 4 Refrigerated pie crusts ( 2 boxes refrigerated pie crusts)
- 5 cups Fresh blueberries
- 3 tbsp Cornstarch
- 3/4 cup Granulated sugar
- 1 tsp Lemon zest
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
Egg Wash
- 1 large Egg
- 1 tbsp Water
Instructions
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Preheat your oven to 400 degrees F (200°C) to ensure it’s hot and ready for baking.
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Unroll and stack 2 pie crusts on top of each other on a large sheet of lightly floured parchment paper. Using a rolling pin, carefully roll the stacked crusts into a 17×12-inch rectangle, making sure to maintain an even thickness throughout the dough for consistent baking.
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Gently lay the rolled pie crust into an ungreased 15x10x1-inch pan, carefully easing and pressing it into the corners to fit snugly. Do not trim the dough edges yet. Place the dough-lined pan in the refrigerator while you prepare the delicious pie filling.
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In a large bowl, combine the fresh or frozen blueberries, cornstarch, granulated sugar, lemon zest, ground cinnamon, ground nutmeg, and salt. Mix these ingredients until the blueberries are evenly coated. Pour this flavorful filling into the prepared chilled crust and return the pan to the refrigerator as you prepare the top crust.
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Unroll and stack the remaining two pie crusts on a lightly floured surface. Roll them into another 17×12-inch rectangle. Using a knife, pizza cutter, or pastry cutter, cut the dough into uniform 1/2-inch-wide strips for your lattice top.
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Begin weaving your lattice: Arrange half of the dough strips diagonally over the blueberry filling. Fold down every other strip about halfway, then place one strip across the top, perpendicular to the folded strips. Unfold the original strips over the new one. Now, fold up the remaining alternate strips (the ones that were not folded down initially) about halfway, and lay another fresh strip diagonally across. Continue this weaving process, alternating which strips you fold and place, to form a complete and attractive lattice top over your pie.
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Once the lattice is complete, trim the edges of the lattice strips so they are even with the edge of the bottom crust. Roll the bottom crust edges up and over the top crust strips, pinching them firmly to seal. Then, crimp or flute the edges with your fingers or a fork for a decorative finish. For a beautiful golden color and a hint of sweetness, whisk one large egg with 1 tablespoon of water to create an egg wash. Brush this mixture over the lattice crust and sprinkle with sparkling sugar if you desire.
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Bake the pie for 30 to 35 minutes, or until the blueberry filling is vigorously bubbling (especially in the center) and the crust is a deep, rich golden brown. If the crust begins to brown too quickly, loosely tent it with aluminum foil to prevent burning while the filling finishes cooking through.
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Once baked, transfer the sheet pan to a wire rack to cool completely. This crucial step allows the filling to properly set, ensuring clean and perfect slices when you serve your delicious blueberry slab pie.