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.