Blueberry Slab Pie


Prepare a double crust using 2 1/2 cups of flour, 1 cup of butter, and 1 tablespoon of sugar. Divide into two rectangles, chill, and use one for the base and one for the top. 

Instructions Step - 1

Combine 6-7 cups of blueberries with 1 cup of sugar, 1/4 cup of cornstarch, and 1-2 tablespoons of lemon juice. Stir until well mixed. 

step - 2

Preheat the oven to 375°F (190°C). Fit one crust into a 10x15-inch baking sheet, leaving an overhang. Pour the blueberry filling and spread evenly. 

step - 3

Place the second crust over the filling. Create a lattice pattern or cut slits for ventilation. Seal the edges and brush with egg wash. 

step - 4

Bake for 35-45 minutes until the crust is golden brown and the filling is bubbly. Use foil to protect the edges if needed. 

step - 5

Cool the pie on a wire rack. Once cooled, lift out using parchment paper and cut into squares or rectangles for easy serving. 

step - 6

Serve warm or at room temperature with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days. Reheat in the oven or microwave.