Blueberry Slab Pie Recipe

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Beautiful but easy to make! This pie will impress everyone and most importantly, it tastes delicious.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Difficulty Level: Easy

Servings:

Calories: 234kcal

Author: Louise

Make homemade blueberry pie filling with frozen blueberries 30 minutes before making the pie OR if you want to make it with fresh blueberries allow 1 hour for it to chill in the fridge.
Take the pie crusts out of the refrigerator 30 minutes before making the pie.
Preheat the oven to 425℉/220℃.

Press one of the pie crusts into the quarter sheet pan (9x13) starting at the shorter side and make sure the pie crust goes over the edge of the sheet pan just a little bit.
Repeat with the second pie crust starting on the other end of the sheet pan.
They will overlap in the middle.
Stretch the pie crust to cover the longer edges of the sheet pan if needed and press the seam in the middle together so you can barely see it.
Reserve the third pie crust for later.
3 9" pie crusts
In a large mixing bowl sift the powdered sugar and add the cornstarch. Mix together.
Add the fresh blueberries, zest from the lemon, vanilla paste or extract, and cinnamon. Toss to combine.
Add just enough of the juice from the lemon to dissolve the powdered sugar, but not enough to make the mixture wet.
1½ cups fresh blueberries, ½ cup powdered sugar (confectioner sugar/icing sugar), 1 Tablespoon cornstarch, 1 teaspoon vanilla paste, 1 lemon, 1 teaspoon ground cinnamon
Gently fold the fresh blueberry mixture into the prepared pie filling.
Pour the filling into the pie crust that you pressed into the quarter pan.
1 recipe blueberry pie filling

Cut the third pie crust into 1" strips. Beginning in the corner, lay the strips of pie dough (start with the shorter ones) about 1" from the corner on the diagonal. Continue to lay the strips of pie dough about 1" apart on the diagonal until you reach the opposite corner. The strips should lay over the edge of the sheet pan just a bit.
Starting with the second strip from the corner, pull every other strip of pie dough back to expose the filling. Starting in the corner, lay a strip of pie dough across the strips that are still in place. Fold the strips that you pulled back over the strip you just laid down.
Starting with the corner piece, pull every other strip back and lay another strip of pie dough over top of the ones still sitting on the pie filling.
You repeat this process until you have covered the entire pie with a lattice design. Please see short video in the recipe article if you need help with this. It is easier to see it done if you haven't done a lattice top before.

Whisk together the egg and water to create an egg wash and gently brush or dab the mixture over the strips of pie dough. Try not to get too much of the egg wash into the filling or bring the blueberry filling onto the strips of dough.
Sprinkle with coarse sugar.
1 egg (any size), 1 Tablespoon water, 1-2 Tablespoons coarse sugar
Bake the pie on the center rack at 425℉/220℃ for 25-30 minutes. The top crust should be golden brown. Remove the pie and let it cool in the tray for 30 minutes and then you can refrigerate it until you are ready to serve it.
To serve room temperature: Let it cool 60 minutes before cutting.
Enjoy!

If you want to use canned blueberry pie filling along with the fresh blueberry mixture, you will need about 3 cups of filling.

If you want to only use canned pie filling, you will need about 5 cups total.