Cinnamon Blueberry Slab Pie.
I finally figured out how to make a pie without losing my MIND.
But first. Can you tell that I have a… a THING… for blueberries this year?!
I’m sure you can’t. Not at all. I’m super subtle about it.
That aside… the secret:
Make it into a SLAB.
First, what an awful name. Calling it a “slab pie” just sounds terrible to my millennial brain, but alas, that’s what it is called. It’s made in a giant slab after all, errr, a baking sheet.
Second, it’s not the first time that I made a slab pie, so I’m sort of lying. I guess I figured it out a few years ago when I made this chocolate cream pie slab pie.
In my defense, I think fruit pies are so much more difficult to make. The whole fruit juice releasing thing and all that – will it be too liquidy? will it taste too tart? will it fall apart? Probably yes on that last one. If I’m making it, maybe yes to the previous two questions as well.
Third, I’m super into slab pies because (as I’ve mentioned about four thousand times before) there is nothing worse to photograph than a triangular SLICE. Ugh. I can’t take a great picture of a triangle slice of anything to save my life, unless it’s one overhead shot.
Which yeah, is fine, but I think that my invisible internet friends want to see sooooo much more.
P.S. remember last year when I tried to make a blueberry pie and it happily ended up in my recipe disasters? Ooomph. It was a bad one.
The crust looked like a character from the Texas Chainsaw Massacre movies I’d watch with my best friend in the 90s. Like the old ones. Not the new, Jessica-Biel-post-7th-Heaven ones.
I used Mother Lovett’s pie crust and it was PERFECT for this baking sheet. Oddly enough, flakey pie crust is not usually what I go after when it comes to pie. Even though every other crust – crumbles, graham cracker, oreo, whatever – are always the things I eat FIRST (and yes, maybe eat without leaving any for anyone else) – the top of this crust, all crunchy and buttery and flakey and sprinkled with raw coarse sugar, was SO freaking good.
I might have started ripping a few pieces off immediately after taking these photos and that blueberry syrup on the bottom… ? I cannot. It’s fantastic.
Why do I have to do that though? Why can’t I be an elegant lady with PATIENCE.
This filling is not too sweet. It’s not hurt-your-teeth sweet and allows the natural flavor to shine.
Can I say it’s my new favorite thing? Are you so totally sick of everything being my new favorite thing? I mean I’m sure that you are but it’s been, like, seven years. You KNOW me. You GET me.
That’s why I love you and why we’re eating pie together.
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- 1 large egg + 1 tablespoon cream for egg wash
- 1/3 cup coarse raw sugar
- ice cream for serving
- 8 cups fresh blueberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands, divide it into two equal pieces and wrap them in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
- Place the blueberries in a large bowl. In a smaller bowl, whisk together the sugar, cornstarch, cinnamon and salt. Sprinkle it over the blueberries and toss them well.
- Roll one ball of the dough out on a floured surface into a large rectangle, about 12 inches by 16 inches. (The baking sheet I used was 10 inches by 15 inches – I would not use one much larger for this recipe.) Gently transfer the dough to the sheet and press it into the pan. Add the blueberries on top of the crust.
- Use the remaining dough to create a crust on top. You can roll it out and make one large top crust (make sure you cut a few slits in the top), you can make a lattice- like crust as I did or you can make a super fancy one!
- Once the pie is ready to go, brush the top crust with the egg wash mixture and cover it with the coarse sugar. Place the pie in the oven and reduce the heat to 375 degrees F. Bake for 50 to 60 minutes, until the crust is golden and the blueberries are bubbly.
- Let it cool for a few minutes before slicing. The good news is that it will stay together much nicer than triangular slices! Serve with LOTS of ice cream. :)
That ice cream river though.