Blueberry Slab Pie

Blueberry Slab Pie

Ingredients for pie: 

• (4) homemade pie crusts **  for 9" pies  
• (4) Cups fresh blueberries (2lbs.)
• 1/2 Cup granulated sugar
• 3 Tbs. cornstarch
• 1 teas. cinnamon
• 1 teas. grated lemon peel
• 1 egg, beaten, for egg washing crust 
• 2 teas. sugar for dusting crust

**Crust recipe (be sure to double this recipe!) 

Ingredients for (2) 8" or 9" pies: 

• 2 1/2 Cups all-purpose flour
• 1 teas. salt
• 1 Tabs. sugar
• 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
• 1/2 Cup ice water

Directions for crust: 

In the bowl of a food processor, combine flour, salt and sugar; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

1. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 teaspoon at a time.
2. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.  
   

Directions for pie:

It is rare when I use a store-bought pie crust so I highly recommend a homemade pie dough for this slab pie.  It's important to have a nice, thick crust for top and bottom so you'll need to make (2) recipes of the pie crust.  When done each will look like this:

 On lightly floured surface, roll out to a 17x12" rectangle, big enough to fit into a 15x10x1" jelly roll pan. 

To feel better about proper size, lay your jellyroll pan on top just to make sure you have a good bit left on all four sides for pressing into the edges and corners.  Now, take the rolled out pie crust and gently fold it towards you once, and then once again. Pick it up carefully and place it into the ungreased pan, making sure it is centered properly.  

In a small mixing bowl, combine 1/2 cup sugar, cinnamon and 3 Tabs. cornstarch; set aside.  In large mixing bowl add blueberries and lemon zest, mixing well.  Add dry ingredients and toss gently until well mixed.  Spoon into pie crust and distribute evenly; set aside. 

Roll out the other pie crust as you did with the first one, to the same size. If desired, now is the time to make some cut-outs with a cookie cutter.  Some of the cutouts may need to be added back into their "holes" once the top crust is in place over the fruit.  Be careful as the crust will be a bit soft.  Lay onto the pie pan;  press the top and bottom crusts together gently; cut the extra crust with kitchen shears leaving about 1-1/2" for folding under.  Don't throw away that leftover crust!  Press it together into a ball, roll out and make cinnamon twists for the kids/grands.  Truth be told, our kids and grands actually prefer these special treats over the pie.  My hubby is always so disappointed when I put the dough in the fridge to bake on another day.    

Tuck pasty crust under so that it is even all the way around. Now it's time to crimp that beautiful edge!  My favorite method is to use my thumb and forefinger at a angle to get this great crimped edge. 

Using a pastry brush, give the top and edges an "egg wash" and then sprinkle with the remaining 2 teas. of sugar.  At this point I like to put the pie into the freezer for about 10-15 minutes so that it is nice and cold before baking.  This keeps the edge from shrinking. Bake in preheated 400 degree oven for 35-40 minutes until the crust is a nice deep golden brown and the filling is bubbly.   Watch it carefully--if edges start to brown too much, cover with a thin strip of foil.   

Remove from oven and cool slightly on rack.  This is best served warm with vanilla ice cream.  Enjoy!