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.
Same thing?
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.
BUT!
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.
Don’t you?!
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.
Annnnyhoo.
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.
Also!
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.
Blueberry Cinnamon Slab Pie
Ingredients
crust
- 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
filling
- 8 cups fresh blueberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Instructions
- 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. :)
Notes
Did you make this recipe?
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I appreciate you so much!
That ice cream river though.
45 Comments on “Cinnamon Blueberry Slab Pie.”
I don’t think it’s possible to get closer to pie perfection than this! Omg, blueberries AND cinnamon, what have I been doing with my life????
This has made me want to make blueberry “slab” pie. It is so beautiful. I really don’t care for blueberry pie,
don’t get me wrong, I love Blueberries! I always have them saved in my freezer for all kinds of baking.
We usually go hiking on the trails around here and pick them, but we have to be very careful
the bears love them too. So we found an open spot they don’t go to (phew) and these are high bush wild blueberries.
Mmmm looks and sounds gorgeous – seriously giving a pie-phobic like myself hope — Ill eat the stuff, but so scared to try making one!!
Keep the blueberry love/everything coming – they are the BEST! And so is this pie. Yum!
This looks amazing! I’m not usually a fan of fruit pies because, like you mentioned, they are either too sweet, too tart or just have too much syrupy goop in the center, but this one looks so much better than the one’s I have seen! It would be great garnished with some strawberries for 4th of July! I might have a new holiday plan… :)
Oh my god! This pie! It looks soo incredible. I’m worried I won’t be able to stop hogging this to myself. Especially since the flavors will be enhanced with the cinnamon!
Jessica, is this just a cookie sheet or is the pan a bit deeper? I’ve never heard of a slab pie, but I know my fiance would love this!!! I just want to make sure it’s not going to run all over the place? Never made a pie!
At first glance, this pie makes me drool, at second glance… it became more of a stare down drool! Pie perfection does exist! This looks FANTASTIC!
This will be super-happening this weekend! My kiddos love blueberry pie and so do I. Pinned!
My husband LOVES blueberries as much as you clearly do! I can’t wait to make this pie! Oh, and my beloved Aunt Marie used to call them Army pies, not slab, which you are right– in no way conjures delicious.
Silly question…you say only 2 tbsp. of sugar in the blueberries, but then I see a 1/2 cup in the recipe…just checking that the 1/2 cup is right so I make the right thing!
All I can say about this is yum yum yum yum omg I need this I want this I need this!!
http://www.sprinklesandsaturdays.com
Well you might not be able to take a picture of a triangular slice of pie, but DANG you make this slab look gooood. And a slab pie seems way more intimidating to me than a normal pie.,, we’ll have to get together and swap secrets ;)
WOW this is all I want today!! Who needs balanced meals?! There’s fruit in it, so it’s healthy, right? Thank you for always increasing my appetite when I read your blog!
I always end up doing a crumble because its so much easier!
kari
http://www.sweetteasweetie.com
Oh my gosh! I’m drooling – looks amazing!
This looks beautiful! It brings back memories of making apple slab pies with my mom during the holidays! (:
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This looks so delish!
hey girl -this looks so tasty! Yummy for my tummy!
OMGeee the round pies are challenging not only to shape, but it’s the top.. always the top crust that’s so dang time consuming! And hard to get just right. LOL! No wonder you love a rectangle pie so much more! Here’s to slab pie, Jessica! Gorgeous, delicious.. and I’d be hovering right there with you, salivating for that blueberry syrup on the bottom, wondering why the person with the serving spatula isn’t moving faster.. omgeee…. thank you for this! :D
need this in my life pronto.
OMG!!! Do you deliver!?! It would be a business expense to Las Vegas!!!
mmmm……I hate pie crust – making pie crust, that is!! Ugh! So frustrating. This looks like a no-fuss pie!
Would anything change if I cooked this in a pie dish?
I’ve still never had a slab pie but GOD I love the word!
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Just made this pie. OMG delicious. I want to marry it. I just inhaled three pieces.
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Does the cinnamon go in the blueberry mix?
I just made something similar to your amazing looking “slab”, a blueberry galette (much smaller as it only was 2 cups of blueberries) that I brought to a family picnic over the weekend. I don’t know that there are too many blueberry pie or galette recipes with cinnamon, but I had added that when I was inspired by a few recipes in making my dessert. One ingredient added in the blueberries that was different from your recipe was lemon juice, and I accidentally added 1 T instead of 1 1/2 t as called for in the main recipe I was following, but the lemon added a light refreshing touch to the filling. I had the sugared crust on the fold over of the the galette, as you did on your “slab”, and that was really special! The blueberry portion was not heavy or overly congealed as I often find in blueberry pie, and the sauce part was incredible. Everyone liked it, so I was happy! There are so many combinations in recipes, and it is always interesting to see what other people are making. I will be checking out your other recipes too, here and on Facebook!
I loved this! The dough started out a bit crumbly so I added a little more water to help it come together. The recipe doesn’t mention this but you may need to. Also, I tried putting the dough on a 10 x 15 cookie sheet. It was actually hard to roll it that big and my cookie sheet was not that deep, I could not see 8 cups of blueberries fitting without it bubbling over. I ended up using a 9 x 13 glass dish. It worked great. It was still some work making the dough fit but it came together well. I did a lattice top which is harder to do for a rectangle pan than a circular one, just saying. I followed the directions except for those two small adjustments and it came out perfect. I took it to a party and it was devoured. I agree, so much easier to serve this than cutting pieces of pie! I hope this review helps someone especially about the baking sheet dilemma.
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