Blueberry Slab Pie For A Crowd
A blueberry slab pie for a crowd!! This slab pie is made in a half sheet pan and is perfect for any spring or summer get-togethers. It is perfectly spiced and bursting with berry flavor.
Yield: 24 servings
For the dough
  • 7.5 cups (975 g) all purpose flour
  • 4 tbsp (50 g) sugar
  • 3 tsp kosher salt
  • 6 sticks (680 g) unsalted butter, cut into ½-inch pieces and chilled
For the filling and assembly
  • 3.5 lb (1.6 kg) fresh or frozen blueberries (NOT thawed if frozen)
  • 1 cup (200 g) sugar
  • 7 tbsp (61 g) cornstarch
  • 2 tbsp finely grated lemon zest
  • ⅓ cup (76 g) fresh lemon juice
  • 2 tsp vanilla extract
  • 2.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp kosher salt
  • 1 large egg, beaten
  • demerara sugar, for sprinkling on the crust
For the dough
  1. Make 1 cup of ice water and place in the refrigerator.
  2. In a food processor, combine 3.75 cups (488 g) of the flour, 2 tbsp (25 g) of the sugar, and 1.5 tsp of the salt. Pulse to combine. Add half of the butter pieces (340 g) and pulse again in longer pulses until the butter is broken down and the pieces are no larger than a hazelnut. Transfer the flour mixture to a large bowl.
  3. Measure out ¾ cup of the ice water and drizzle it over the flour mixture a few tbsp at a time, tossing constantly to combine, adding enough so that the dough just starts to come together and holds together when squeezed.
  4. Transfer the dough to a sheet of plastic wrap and press into a ¾-inch thick square. Wrap the dough tightly in the plastic wrap. Transfer to the refrigerator.
  5. Repeat the dough-making process with the remaining dough ingredients and more ice water. Chill both blocks of dough for at least 2 hours or overnight.
  6. When ready to bake the pie, let one block of the dough sit at room temperature for 5-10 minutes. Unwrap and place on a lightly floured work surface. Beat the surface of the dough with a rolling pin to soften it and make it more pliable. Roll out the dough to a rectangular slab that is about 18 x 15 inches. Using a pizza cutter, cut the dough into crosswise strips that are about 1.5 inches wide and 15 inches long. Place the strips on a parchment-lined baking sheet and refrigerate while you prepare the filling.
For the filling
  1. Arrange an oven rack in the lowest position in the oven and line the rack with sheets of aluminum foil. These will catch any butter or juice spills and make clean up a whole lot easier, so don't skip this step!
  2. If you have two 18x13-inch half sheet pans, place one in the oven on the rack on top of the foil. You will bake the slab pie nestled in this preheated pan, which will help to keep the crust crispy.
  3. Heat oven to 425F.
  4. In a large bowl, combine the blueberries with the sugar, cornstarch, lemon zest, lemon juice, vanilla, ginger, cinnamon, cardamom, and salt. Mix until combined and then set aside.
  5. Roll out the second piece of dough on a lightly floured work surface into a 21x16-inch rectangle. Fold the dough in half and slide it onto an 18 x 13-inch half sheet pan (NOT the one that is preheating in the oven!). Press the dough into the bottom and sides of the pan. There should be a ½-inch overhang all around the dough. Brush the inside border of the overhang with some of the beaten egg. Pour the blueberry filling into the crust and spread into an even layer.
  6. Remove the prepared dough strips from the refrigerator and arrange them over the filling as desired. Press the strips into the egg-washed border of the crust to seal. Fold the overhang inward over the filling on all four sides of the pie.
  7. Brush the remaining egg wash around the edges and top of the lattice. Sprinkle with demerara sugar. If using fresh blueberries, place in the freezer and chill for 10-15 minutes (if using frozen berries, you can skip this step).
  8. Nestle the pie pan inside the preheated sheet pan and bake for 20 minutes. Lower the oven temperature to 350F and bake for another 75-90 minutes, or until the top is golden and the filling in the center is bubbling. Allow to cool completely on a wire rack before serving.
Recipe from Dessert Person
Recipe by Joanne Eats Well With Others at