Blueberry Slab Pie Dessert

Blueberry Slab Pie Dessert is a large-format, rustic-style pie that’s perfect for gatherings, potlucks, or family celebrations. Its buttery, flaky crust and sweet, juicy blueberry filling make it a showstopping dessert that’s both visually appealing and full of flavor. Using a slab or sheet format allows you to serve generous portions easily, while the combination of sugar, cornstarch, cinnamon, and lemon juice ensures a perfectly balanced filling that is sweet, slightly tangy, and thick enough to hold its shape.

This article provides a detailed, professional guide for making Blueberry Slab Pie Dessert from start to finish. It includes step-by-step instructions for preparing the filling, assembling the pie, creating a beautiful top crust, baking to golden perfection, tips for achieving a perfectly thick and flavorful filling, variations for customization, serving suggestions, storage guidance, and frequently asked questions.

Ingredients

For the Crust and Assembly

3 refrigerated ready-made pie crusts

For the Blueberry Filling

1.2 kilograms fresh blueberries
150 grams granulated sugar
32 grams cornstarch
0.5 teaspoon ground cinnamon
0.25 teaspoon kosher salt
15 millilitres fresh lemon juice

For the Egg Wash and Topping

1 large egg white, beaten
1 large egg, beaten
Coarse sanding sugar, for sprinkling (optional)

The combination of fresh blueberries, lemon juice, sugar, and cornstarch creates a filling that is vibrant, thick, and flavorful. The cinnamon adds warmth, while the buttery pie crust provides a crisp and tender base that contrasts beautifully with the soft fruit.

Preparation Method

Step 1: Prepare the Blueberry Filling

Begin by washing and drying the blueberries thoroughly. In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, ground cinnamon, kosher salt, and lemon juice. Gently toss the mixture until all the blueberries are evenly coated. The sugar balances the tartness of the berries, while the cornstarch thickens the filling during baking. Set aside while preparing the crust.

Step 2: Prepare the Pie Crust

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Roll out two of the refrigerated pie crusts side by side to fit the size of the baking sheet, leaving a small overhang on the edges. Place the rolled-out crusts on the prepared sheet and press them gently together to create a stable base. The combined crust should cover the entire surface where the filling will be spread.

Step 3: Assemble the Pie

Spread the prepared blueberry filling evenly over the crust, leaving about 1 inch around the edges for the top crust to seal. Roll out the third pie crust and carefully place it over the blueberry filling. Press the edges together to seal the top and bottom crusts. Trim any excess dough if necessary. Use a fork or your fingers to crimp the edges for a decorative and secure finish.

Step 4: Apply the Egg Wash

Brush the top crust with the beaten egg to give it a glossy, golden finish. For added contrast, brush the edges with egg white if desired. Cut a few slits or shapes into the top crust to allow steam to escape during baking. Sprinkle coarse sanding sugar on top for extra sparkle and subtle crunch.

Step 5: Bake the Pie

Place the slab pie in the preheated oven and bake for 40–50 minutes, or until the top crust is golden brown and the blueberry filling is bubbling. Rotate the baking sheet halfway through to ensure even baking. If the edges brown too quickly, cover them loosely with aluminum foil to prevent burning. Once baked, remove from the oven and allow the pie to cool completely on a wire rack. Cooling helps the filling set and prevents it from being too runny when sliced.

Step 6: Slice and Serve

Once cooled, cut the slab pie into squares or rectangles for serving. Serve plain or with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of crisp crust and juicy blueberry filling makes this dessert irresistible.

Tips for Perfect Blueberry Slab Pie Dessert

Use Fresh, Firm Blueberries

Fresh blueberries provide the best texture and flavor. Avoid overly soft or frozen berries for a firmer filling.

Ensure Even Filling Distribution

Spread the filling evenly to prevent the top crust from sagging in any areas.

Avoid Overfilling

Too much filling can cause the crust to overflow or tear. Leave a small border around the edges for sealing.

Egg Wash for Shine

Brushing with beaten egg ensures a golden, glossy finish. Egg white on the edges enhances crispness.

Allow Cooling Before Cutting

Cool the pie completely to allow the filling to set properly and prevent a runny mess.

Variations

Mixed Berry Slab Pie

Add raspberries, blackberries, or chopped strawberries to the blueberry filling for a colorful mixed berry dessert.

Lemon Blueberry Pie

Increase the lemon juice to 30 millilitres and add a teaspoon of lemon zest for extra brightness.

Almond Crust

Add a teaspoon of almond extract to the crust for a nutty, aromatic flavor.

Glazed Top

Drizzle a simple powdered sugar glaze over the baked slab pie for a sweet, decorative finish.

Mini Slab Pies

Use smaller baking sheets or cut the dough into smaller rectangles to make individual mini pies for parties.

Serving Suggestions

Serve the Blueberry Slab Pie Dessert with a scoop of vanilla ice cream or freshly whipped cream. Garnish with fresh blueberries or a sprig of mint for presentation. It pairs beautifully with coffee, tea, or a light sparkling beverage for brunch, dessert, or afternoon gatherings. Cutting into uniform squares ensures easy serving and makes it perfect for sharing at potlucks and parties.

Storage Instructions

Store any leftover pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat gently in the oven to restore the crispness of the crust. This pie also freezes well before baking; assemble as directed, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, increasing baking time by 10–15 minutes, or thaw overnight in the refrigerator.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes, but thaw and drain them first to prevent excess moisture in the filling.

2. Can I make this pie ahead of time?
Yes, you can assemble it and refrigerate for a few hours before baking.

3. How do I prevent the crust from becoming soggy?
Ensure the filling is not overly wet, and leave a border for sealing the top crust. Pre-bake the bottom crust for 5–7 minutes for extra crispness if desired.

4. Can I use a different fruit?
Yes, raspberries, blackberries, or a combination of berries work beautifully.

5. Can I freeze the pie after baking?
It’s best to freeze before baking. Wrap tightly and freeze for up to 2 months; bake from frozen.

6. Can I make it gluten-free?
Yes, use a gluten-free pie crust and ensure all ingredients are gluten-free.

7. Can I add a glaze on top?
Yes, a simple powdered sugar glaze drizzled over the top after baking adds sweetness and shine.

8. How should I serve the pie?
Cut into squares or rectangles and serve warm or at room temperature, optionally with ice cream or whipped cream.

9. Can I make mini versions?
Yes, use smaller baking sheets or cut the dough into individual rectangles for mini slab pies.

10. How do I ensure even baking?
Rotate the baking sheet halfway through and cover edges with foil if they brown too quickly.

Print

Conclusion

Blueberry Slab Pie Dessert is a stunning, flavorful, and easy-to-make dessert that combines flaky pie crust with sweet, juicy blueberries and a hint of warmth from cinnamon. Its large format makes it ideal for gatherings, while its rich flavor and beautiful presentation impress every time. With clear steps for preparing the filling, assembling the pie, and baking to perfection, this recipe ensures reliable, delicious results. Whether served plain, with ice cream, or as part of a dessert spread, this slab pie is a crowd-pleaser that highlights the best of fresh blueberries and classic pie-making techniques.