Blueberry Slab Pie Recipe

A slice of blueberry slab pie on a black plate with the whole pie in the background.

5 from 1 vote

This pie is bursting with sweet berries, warm spices, and covered in a flaky, crispy pie crust. The best way to feed a crowd for large gatherings, holidays, and summer barbecues!

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Keyword: blueberry, pie, slab

Servings:

Calories: 178kcal

Author: Leigh Harris

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

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Unroll and stack 2 pie crusts on top of each other on a large sheet of parchment paper that is lightly floured. Using a rolling pin, roll into a 17×12-inch rectangle, being sure to keep the pie crust an even thickness throughout.
Lay the pie crust into an ungreased 15x10x1-inch pan, and gently ease and press into the corners. Do not trim the dough edges yet. Place the dough-lined pan in the refrigerator while you prepare the pie filling.
In a large bowl mix the blueberries, cornstarch, granulated sugar, lemon zest, cinnamon, nutmeg, and salt until combined. Pour the pie filling into the prepared crust and place it back in the refrigerator while you prepare the top crust.
Unroll and stack the remaining two pie crusts on a lightly floured surface. Roll into a 17×12-inch rectangle. Using a knife, pizza cutter, or pastry cutter cut into 1/2-inch-wide strips.
Arrange half of the strips diagonally over the filling. Fold down every other strip and place one strip across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip diagonally. Continue weaving the remaining strips to form a lattice top.
Trim the edge of the lattice strips even with the edge of the bottom crust. Roll the bottom crust edges up and over the top crust, and pinch to seal. Then crimp or flute the edges. Brush with an egg wash and sprinkle with sparkling sugar if desired.
Bake for 30 to 35 minutes or until the filling is bubbling and the crust is a deep golden brown. You may need to lightly tent the crust with aluminum foil to prevent it from burning.
Transfer to a wire rack to cool completely before slicing and serving.

Nutrition