Description
A delightful and nostalgic Blueberry Slab Pie Dessert with a buttery crust and sweet-tart blueberry filling, perfect for family gatherings.
Ingredients
Scale
- 4 cups fresh blueberries (or thawed frozen blueberries)
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ice water
Instructions
- Prepare the filling: In a large bowl, mix blueberries, sugar, lemon juice, and cornstarch. Let sit for about 10 minutes.
- Make the crust: Combine flour and salt, then cut in cold butter until crumbly. Gradually add ice water until it holds together. Shape into discs and refrigerate for at least 30 minutes.
- Roll out one disc to fit your rimmed baking sheet and press into the corners.
- Pour blueberry mixture into the crust and roll out the second disc to cover it. Seal the edges.
- Preheat oven to 375°F (190°C). Cut slits on top for steam and bake for about 45 minutes until golden brown.
- Cool for at least an hour before slicing. Serve warm with vanilla ice cream if desired.
Notes
For best results, chill your butter and water before making the crust. Avoid overfilling the pie to prevent spillage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry pie, dessert, summer, family recipe, baking