It’s hard to think of something better than a homemade Classic Blueberry Slab Pie. It’s perfect for summertime and at my house, it’s requested every holiday season, as well. This is my go-to recipe. It’s so easy and simple. It’s chock full of jumbo blueberries, sprinkled with cinnamon and sugar, and baked in my Flaky All-Butter Crust.
Being honest, if you spend time making pie, I know you want a delicious filling with light & flaky crust. And a crispy bottom is a must. This is where technique and gear will matter. I’ve got a few short videos for you to show you how I make my blueberry pie and a link here for the gear I use.
I’m thrilled with my Challenger Breadware pan. It’s not just for bread but for everything and anything that needs to be baked, broiled, or roasted. In the last 5 days, I’ve done 2 loaves of my Tartine Sourdough, my Classic Blueberry Pie, and my Garden Harvest Roasted Carrots. This Challenger cast iron pan performs.
My Classic Blueberry Pie is a slab-style, which is preferred at my house. It’s easier to slice and serve, easier to decorate, it gives you MORE PIE but not too much pie (if that’s a thing). A 10x 12″ or 9×13 ‘ish size is just perfect.
The pie crust:
I know baker’s out there want details on the crust.
- The flavor is smooth & creamy, not too sweet – it will compliment any filling.
- It rolls our smooth as silk, no dry spots, no cracking, no falling apart.
- The bake – if you chill the dough between each step, it bakes up almost like a pastry with lamination and light layers. And if you use cast iron or a baking steel (or both) then that’s your ticket to a crispy bottom that won’t sog out.
- Challenger’s seasoned cast iron pan creates such a perfectly crisp bottom crust you can pick up your piece of pie and eat it like a hand pie. Who needs plates?
Classic Blueberry Slab Pie
- 1 Flaky All-Butter Pie Crust or your favorite double crust (will need extra if making slab style)
- 6 C fresh blueberries
- 3/4 C white sugar
- 1 tsp cinnamon or more to taste
- 2 Tbsp lemon juice
- 1/4 tsp salt optional
- 1/3 corn starch
- 1 egg yolk
- 2 Tbsp water
- 1 tsp turbinado or regular white sugar to sprinkle on top
- Preheat the oven to 425f.
For the Filling
- Rinse blueberries and pour in a large mixing bowl.
- Add remaining ingredients and mix. Set aside to prepare the pie dough. (I'm usually careful with adding salt to blueberry mixtures so this is optional, as there is also some salt in the crust. Taste the blueberry mixture and add the 1/4 tsp salt if you prefer).
For the Pie Crust
- Using a double crust recipe, divide the dough for the top & bottom crust. You'll need about 1 1/2 inch of overhang. My pie crust recipe is enough to make a 9×13 slap pie (double crust). If you're using a round pie recipe, you'll likely need to measure up to make more dough if you want to make a slab style – or if purchasing, you'll likely need 3 round disks.
- Roll the bottom crust and fit it into your pie plate allowing for the overhang. Chill.
- Roll the top crust and either chill it whole (rolled out) or cut it into 1 1/2" lattice slices to create a rustic lattice top.
- Fill the chilled bottom crust with the blueberries, easing them into the gaps and edges.
- Lay on the top crust (if you're using the whole crust as a sheet) lightly pressing the edges. If you're doing a lattice application, take a look at the demo video to watch how that's done. Trim off the rough extra shaggy overhang (leaving at least 1 to 1 1/2 inches to work with). Then pinch together. Roll the edge over onto itself to make a 'double-edge'.
- Next flute the edge or your desired design. If you're not doing the lattice top, then slash a few holes to allow steam to vent. Chill again – at least 10 minutes.
- Add water to egg yolk, beat. Brush this on the chilled pie which will create a golden color. Sprinkle with turbinado or white sugar. (optional)
- Bake in a pre-heated oven at 425f for 15 minutes, then lower the temp to 375f and bake until done. About 30 more minutes, possibly more depending on how large your pie is. Tent with foil to prevent over-browning.
- I bake my pies on a sheet tray lined with parchment paper (to catch any drips). In my oven, I also have a baking steel and I bake the pie on top of that. It will give the bottom crust additional even heating, creating a nice firm, but tender crust. No more soggy crusts!
Did you know that I bake at ‘high altitude’? I really should say I bake at ‘high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the links below. One is our local Ag Extension at Colorado State University and the other is King Arthur Flour for their guide on baking at elevation.
King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
If you’re in the mood for more pie you might like our other favorites: STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING, and PERFECTLY PEACHY SLAP PIE, and THE EASIEST KEY LIME PIE – PERFECTLY TART & SWEET.