Spiced blueberry slab pie takes one of summer’s simplest pleasures and scales it up so there’s enough to share. You can use any shortcuts you want–store bought pastry or frozen berries–to make this big ole beauty. Just don’t forget that you’ll need double the ice cream.
The crust may tear in places when being rolled to size or transferred to the baking sheet, but it patches easily.-Cynthia Graubart
CAN I FREEZE LEFTOVER BLUEBERRY SLAB PIE?
Luckily, a pie this big generally means leftovers. And just as luckily, it’s pretty easy to freeze. Let the pie cool completely, or gather up whatever is leftover, and wrap it tightly. Freeze for up to 2 months. When you decide it’s time for pie again, thaw at room temperature. If you want to reheat it, you can pop the thawed pie into a 350ºF oven until warmed through, about 10 minutes.
Spiced Blueberry Slab Pie
- 2 packages (2-count) refrigerated pie crusts (4 total pie crusts) or equivalent amount of pie dough
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 8 cups (2 1/2 lbs) fresh or frozen blueberries
- Flour for dusting the work surface
- 1 large egg
- 1 tablespoon water
- Decorating sugar or other large grain sugar
- Preheat the oven to 425°F (220°C). Let the pie crusts rest at room temperature for about 15 minutes, or according to package directions.
- In a large bowl, stir together the sugar, cornstarch, cinnamon, nutmeg, and salt. Add the berries and toss to coat. Set aside. (Note: If using frozen berries, add them just before pouring the filling into the pie.)
- Dust a work surface with flour and place one pie crust on top of a second crust. Press and roll the pie crusts into a rectangle 14 inches (35 cm) wide by 19 inches (48 cm) long. Fold into fourths, move to a rimmed baking sheet, and line up the folded corner with the center of the baking sheet. Unfold and lift the edges of the pie crust to allow the crust to fall into the corners. Leave the overhanging edges and move the baking sheet to the refrigerator while you prepare the top.
- Add more flour to the rolling surface, if needed, and place the remaining pie crusts on top of each other on the flour. Press and roll into a rectangle 15 inches (38 cm) wide by 20 inches (50 cm) long. Leave whole or cut into strips if making a lattice top.
- Remove the pie crust from the refrigerator and pour the spiced blueberries evenly into the pie. Top with the second crust, tucking under at the edges, or decorate in a lattice pattern. Pinch or flute the edges as desired. If using a full top crust, cut slits in the top crust for venting.
- In a small bowl, whisk together the egg and water and brush the top of the pie with the egg wash. Sprinkle with decorating sugar.
- Bake for 20 minutes. Reduce the heat to 350°F (180°C) and bake until the crust is browned and cooked through and the blueberries are bubbling, 35 to 40 minutes more.
☞TESTER TIP: If your crust is getting too dark, cover with foil for the final few minutes of baking.
- Cool, then cut into squares for serving.
Recipe Testers' Reviews
Blueberries are evocative of childhood summers— Coppertone suntan lotion (not sunscreen!), swimming and our yearly pilgrimage to Michigan for U-Pick blueberries where my brother and I would pick buckets of blueberries while simultaneously feasting on them until our lips and teeth were deep blue. This spiced blueberry slab pie does those memories justice.
The spices add a depth of flavor without overwhelming the blueberries and the pastry is nice and crisp. My husband said it tasted like a delicious gourmet pop-tart which is a huge compliment coming from him--his love of pop-tarts is unrivaled. I was fearful of rolling out such a huge pastry but it worked out fine (there was definitely a bit of patching involved), but I think that next time I'd make half the recipe in a 1/4 sheet pan for ease of handling the pie crusts. I served this with vanilla ice cream.
Next time you are charged with bringing a dessert for a crowd, consider making and bringing this spiced blueberry slab pie. My daughter and her fiancé hosted a dinner for the two families to meet and this was my contribution to great acclaim. While I normally think about pairing blueberries with lemon in pies, this version with cinnamon and nutmeg was different and delicious.
To my mind, slab pies give the perfect ratio of crust to filling, so the crust is important. I made my own due to some dietary restrictions, but using the suggested refrigerated crusts would make this a breeze to make. The recipe makes a BIG pie--I got 24, not the 15 listed, servings with ice cream–-so I was able to send people home with leftovers. Overall, a winner!
Originally published August 7, 2021