I finally figured out how to make a pie without losing my mind.
I’ve been obsessed with blueberries lately — can you tell?
The secret is making it into a slab pie.
A slab pie is simply a pie baked on a baking sheet instead of in a round pan. The name may not be glamorous, but the results are worth it.
I’ve made slab pies before, but fruit pies present their own challenges — juice release, texture, sweetness balance — and it took me a minute to get comfortable with it.
One big reason I love slab pies is photography: triangular slices are awkward to shoot, and a slab gives you beautiful, sharable overhead and angled shots.
Don’t you want to see more than just a triangle of pie?
Full disclosure: I had a blueberry pie disaster last year, so I was extra careful this time. The crust came out perfectly here — flaky, buttery, and sprinkled with coarse raw sugar for crunch. I used a reliable pie crust recipe that holds up well on a baking sheet.
The topping and syrupy blueberry filling are amazing. I may have torn off a few pieces right after taking photos — not very elegant, but totally worth it.
This filling isn’t overly sweet — it lets the blueberries shine, balanced with a touch of cinnamon and cornstarch for thickness. Serve warm with plenty of ice cream.
It might be my new favorite summer dessert. Maybe you’re tired of me calling things my “new favorite,” but this one really is a keeper — easy to slice, crowd-friendly, and great for photos.
We’re eating pie together — and yes, with ice cream.
Blueberry Cinnamon Slab Pie
8 makes one 10×15 inch slab pie
2 hrs
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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
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Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk the egg, vinegar and water. Add the cold butter pieces to the processor and pulse until small, coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse until the dough comes together.
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Divide the dough into two equal pieces, wrap in plastic, and refrigerate for 30 minutes.
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Preheat the oven to 400 degrees F after chilling.
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Place the blueberries in a large bowl. In a smaller bowl, whisk together the sugar, cornstarch, cinnamon and salt. Toss the mixture with the blueberries until evenly coated.
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Roll one piece of dough on a floured surface into a large rectangle about 12 x 16 inches. Gently transfer and press it into a 10 x 15 inch baking sheet (do not use one much larger). Add the blueberry filling on top.
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Use the remaining dough for the top crust. You can lay one large sheet with slits, create a lattice, or decorate as you like.
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Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie in the oven, reduce the heat to 375 degrees F, and bake 50 to 60 minutes, until the crust is golden and the blueberries are bubbly.
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Let the pie cool a few minutes before slicing. It will hold together better than triangular slices. Serve warm with lots of ice cream.
Notes
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That ice cream river though.