Blueberry Slab Pie

Author: Sarah Bates | The Chef Next Door

Serves 12


2 pie crusts, either homemade or store bought

2 pints fresh blueberries

1/4 cup plus one tablespoon sugar

2 Tablespoons cornstarch

Zest of one lemon

Juice of half a lemon

1 egg

Whipped cream and additional blueberries for topping, if desired

Preheat the oven to 375 degrees. Lightly spray a 9 x 13 inch rimmed baking sheet with non-stick cooking spray and set aside. 

In a large bowl, gently mix together the blueberries, 1/4 cup sugar, cornstarch, lemon zest and lemon juice. Roll out one of the pie crusts into a rectangle, about 10 x 14 inches in size. Place the crust into the prepared pan, then pour in the blueberry filling. Roll the second pie crust into the same size and lay it over the blueberry filling. Press the two crusts together to seal and crimp the edges. 

Whisk together the egg and a teaspoon of water. Gently brush the egg mixture over the top of the pie with a pastry brush, then sprinkle with the remaining tablespoon of sugar. With a small, sharp knife, cut slits on the top to vent.

Bake the pie until the crust is golden brown and the juices are bubbling, about 40 minutes. Let cool on a wire rack for about an hour. Serve warm or at room temperature. Top with whipped cream and additional blueberries, if desired.

Bon Appétit!