Blueberry Slab Pie

Our friends came for dinner and my friend made a Peach Raspberry Slab Pie.  It was awesome.  I was like eating a killer pop-tart.  This could be my new pie in terms of shape at least for the summer.  Rolling dough near the beach is not easy.  The next night I made the blueberry slab pie.  This is a Martha Stewart design.

A crust for the slab in one fell swoop vs two separate makings makes life much easier.

5 cups flour

1 1/2 tsp. kosher salt

2 tbsp. sugar

4 sticks unsalted butter cut into small pieces

1 – 1 1/2 cups cold water

In a cuisinart put in the flour, salt and sugar.  Pulse a few times to mix.  Add in the butter and pulse until the flour resembles coarse meal.  Then add in the water (start with one cup and the other 1/2 after if needed) and pulse until the dough starts to stick together. 

Divide the dough into two balls and wrap with plastic wrap.  Put in the refrigerator for at least two hours before rolling out.

Preheat oven to 400. 

8 cups blueberries

3 tbsp. cornstarch

1/2 cup sugar ( even a little more if the blueberries are not sweet )

1 tbsp. grated lemon rind and 3 tbsp. fresh lemon juice

Mix all the above together and let sit.  Mix really thoroughly.

Roll out the dough (two pieces) on a rimmed cookie sheet that is 10×14 or larger.  You want to roll out the dough roughly 12x 16.  Then place on the bottom of the cookie sheet with the dough lapping over the rims. Take a fork and prick up the bottom.  Using a slotted spoon pour the blueberry mixture on top of the dough.  Then put the second dough over the top and seal like a pie.  You can cut slices across the top for air or fork pricks. 

I took one egg and mixed it up.  Then using a brush I painted the egg wash over the top of the pie.  Then took about a tbsp. of sugar and dusted the top.

Drop the temperature to 375 and put the pie in the oven.  Bake for about 45 minutes or until browned.

It is pretty sweet with a scoop of vanilla ice cream on top and serve. 

Comments (Archived):

  1. Brandon Burns

    I’ve been on a home made pizza kick. Getting the dough to rise / roll the way I want at my lake house in Putnam Valley has been quite successful. But in Williamsburg, not so much. Other than the fact I’ve been using a KitchenAid mixer upstate and doing it all by hand at home, I can’t figure out what’s going on with the dough.In other news… that’s three dessert posts in a week! Thank goodness its the end of summer when we’re all a little less worried about looking good at the beach. 🙂

    1. Gotham Gal

      i need content. more food coming.i use a cuisinart with a dough blade. it is amazing how different the dough is out here vs the city. even cookies are flatter.

      1. Brandon Burns

        If you want to try a fan recipe, I’ve been getting rave reviews on my new Moroccan Pizza.I make a basic marinara sauce and dough from scratch. After it rises for an hour or two, I roll the dough out super thin. Then, before adding ingredients (which will make the pizza too heavy to move), drag the dough onto a large sheet of aluminum foil. It will easy to transport it in and out the oven, and cooking on the thin aluminum will make the crust nice and crispy.I mix two tablespoons of super spicy harissa (moroccan chili paste) into two ladles of the marinara sauce for the first layer. The combination should taste almost too spicy… but know that the overall flavor profile will get balanced out later.Then I take some merguez (moroccan lamb sausage), break it up into dime sized bits, and toss it on.Next, chop up some eggplant (which are in season right now), toss it in some lemon juice, fresh cilantro, and more harissa to taste, and toss that on.And then… the secret ingredient: figs! With the spice from the harissa and acid from the lemon on the eggplant, the sweetness of the figs (which are also in season right now) creates a really nice spicy/sweet sensation. Plus, no one expects figs on a pizza! I chop them up into little bits and sprinkle them all over the pie (there should be at least a piece in every bite, balancing out the spice from the harissa). Fresh or dried figs work fine (dried is sweeter and actually a little better, but its hard to turn down fresh figs when they’re in season).Then I top it all off with some mozarella, olive oil, salt and pepper.Bake at 550 degrees for 8 to 10 minutes on the top rack… and voila!I’ve made it three times now, and each time people were raving about how “different” yet still pizza-like it is. Both the foodies and the conservative eaters feel like they’re getting a treat!

        1. Brandon Burns

          You can also grill it. I did that the first time, but you have to be careful. And definitely use the aluminum foil to transport/cook. The first time I tried to put the dough right on the rack and, well, it ended up a mess. A tasty mess, but a mess nonetheless.The grilled version was definitely the best. I’ve just been too lazy to do it in Williamsburg because I don’t have a gas grill here (only charcoal, and I’ve been too lazy to deal with that).

        2. Gotham Gal

          that sounds amazing!

  2. ag

    The slab pie has been my summer go-to thanks to a food52 feature. killer pop-tart.