Blueberry Cinnamon Slab Pie
User Reviews
5
Blueberry Cinnamon Slab Pie
Description
This Blueberry Cinnamon Slab Pie starts with a tender crust made from flour, sugar, salt, butter, egg, vinegar, and ice-cold water. The ingredients are combined gently in a food processor to create coarse crumbs before forming into a dough that rests chilled. The filling blends fresh blueberries with sugar, cornstarch, cinnamon, and a pinch of salt to balance sweetness and thicken the juices released during baking. The dough is rolled into a large rectangle and pressed into a baking sheet, holding the fruit mixture in a generous layer.
Baked at 400°F, the crust develops a golden-brown color with a crisp texture that contrasts the soft, saucy blueberries seasoned with warm cinnamon. The top is sprinkled with coarse raw sugar for subtle crunch and sweetness. This slab pie suits informal gatherings and can be served warm with ice cream.
Choosing a baking sheet size close to 10x15 inches helps maintain the ideal thickness of crust and filling for even cooking. Using fresh blueberries and cinnamon creates a classic flavor profile with mild spice warmth and fruity sweetness.
Ingredients
crust
- 4 cups all-purpose flour sifted
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 egg lightly beaten, large
- 1 teaspoon white vinegar
- 1/2 cup water ice cold
- 1 1/2 cups butter cut into pieces (3 sticks or 24 tablespoons, cold unsalted
- 1 egg large; plus 1 tablespoon cream for egg wash
- 1/3 cup sugar coarse raw
- Ice cream for serving
filling
- 8 cups blueberries fresh
- 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
- Use a 10-inch by 15-inch baking sheet for best results with the dough thickness and filling amount.
- Fresh blueberries and cinnamon together provide a balanced fruit sweetness with warm spice.
- Serve warm with ice cream to complement the tartness of the berries.
User Reviews
Overall Rating
5
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