Description
A delightful Blueberry Slab Pie Dessert filled with fresh blueberries and buttery crust, perfect for sharing and evoking summer nostalgia.
Ingredients
Scale
- 6 cups fresh blueberries
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 1 lemon, juice and zest
- 1 teaspoon baking powder
Instructions
- Combine flour, sugar, and salt in a mixing bowl. Cut in cold butter until it resembles coarse crumbs. Gradually add ice water until dough forms. Chill for at least 30 minutes.
- In a large bowl, mix blueberries, sugar, cornstarch, lemon juice and zest, and a pinch of salt until blueberries are coated.
- Roll out dough into a rectangle to fit a 13×9 inch baking dish and transfer it into the dish.
- Pour blueberry filling into the crust. Roll out remaining dough for a top layer, making slits for steam vents or create a lattice top.
- Preheat oven to 375°F (190°C). Bake for 45-50 minutes until crust is golden and filling is bubbling. Cover edges with foil if needed.
- Cool for at least an hour before slicing. Serve warm or at room temperature.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat. Can be stored in the refrigerator for 3-4 days or frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry pie, slab pie, summer dessert, family recipe