Blueberry Slab Pie

Introduction

Imagine all the flavor of a classic blueberry pie, but in a format perfect for feeding a crowd. This Blueberry Slab Pie gives you that perfect ratio of flaky crust to juicy, spiced filling in every slice. You’ll love its rustic charm and how it simplifies serving dessert to a large group.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Servings: 20

Ingredients

• 8 cups wild blueberries
• 2 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 3/4 cup instant tapioca
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• pie crust (recipe for 2 double crust pies)
• granulated sugar (for dusting the top of the pie)
• egg wash

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a very large bowl, gently combine the wild blueberries, 2 1/2 cups granulated sugar, lemon juice, instant tapioca, cinnamon, and nutmeg. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing the juices.
3. While the filling rests, prepare your bottom and top crusts on a lightly floured surface. Roll the bottom crust into a large rectangle and carefully transfer it to an 18×13-inch rimmed baking sheet (jelly roll pan), allowing the edges to drape slightly over the sides.
4. Pour the blueberry filling onto the bottom crust, spreading it into an even layer.
5. Roll out the top crust and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang of the top crust under the edge of the bottom crust and crimp or seal with a fork.
6. Cut several slits in the top crust to allow steam to escape. Brush the entire top crust evenly with egg wash, then sprinkle generously with granulated sugar for dusting.
7. Place the slab pie on a lower oven rack to ensure the bottom crust cooks through. Bake for 75 to 90 minutes, or until the crust is deep golden brown and the filling is bubbling vigorously through the slits.
8. Transfer the pan to a wire rack and allow the pie to cool completely, for at least 3-4 hours, before slicing. This allows the filling to set properly.

Variations

• Lattice Top: For a beautiful presentation, weave a lattice top instead of using a full sheet of crust.
• Individual Hand Pies: Use the same filling and crust to create smaller, personal-sized hand pies, adjusting the baking time accordingly.
• Serve with Accompaniments: Offer slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of cold custard.
• Sugar Sprinkle Designs: Before baking, use stencils on the egg-washed crust and sprinkle sugar over them to create decorative patterns.

Tips for Success

• Let the filling rest with the tapioca as directed; this is crucial for proper thickening.
• A rimmed baking sheet (jelly roll pan), allowing the edges to drape slightly over the sides.

1. Pour the blueberry filling onto the bottom crust, spreading it into an even layer.
2. Roll out the top crust and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang of the top crust under the edge of the bottom crust and crimp or seal with a fork.
3. Cut several slits in the top crust to allow steam to escape. Brush the entire top crust evenly with egg wash, then sprinkle generously with granulated sugar for dusting.
4. Place the slab pie on a lower oven rack to ensure the bottom crust cooks through. Bake for 75 to 90 minutes, or until the crust is deep golden brown and the filling is bubbling vigorously through the slits.
5. Transfer the pan to a wire rack and allow the pie to cool completely, for at least 3-4 hours, before slicing. This allows the filling to set properly.

Variations

• Lattice Top: For a beautiful presentation, weave a lattice top instead of using a full sheet of crust.
• Individual Hand Pies: Use the same filling and crust to create smaller, personal-sized hand pies, adjusting the baking time accordingly.
• Serve with Accompaniments: Offer slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of cold custard.
• Sugar Sparkle: Mix a little cinnamon into the granulated sugar used for dusting the top for extra flavor and sparkle.

Tips for Success

• Use a rimmed baking sheet: This is essential to catch any bubbling juices and prevent a messy oven.
• Don’t skip the cooling time: The instant tapioca needs time to fully set and thicken the filling as the pie cools.
• Protect the crust edges: If the crimped edges begin to brown too quickly, cover them with strips of aluminum foil halfway through baking.
• Go wild with blueberries: Wild blueberries are smaller and have a more intense flavor, but you can use regular cultivated blueberries if that’s what you have.

Storage & Reheating

Store the completely cooled pie, covered loosely at room temperature, for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat individual slices in a 300°F (150°C) oven for 10-15 minutes until warm to help re-crisp the crust.

FAQ

Can I use frozen blueberries?

What can I use instead of instant tapioca?

This recipe is formulated for instant tapioca. Substituting with cornstarch or flour will change the texture and require adjustments to the quantity; we recommend sticking to tapioca for the intended result.

Why is my filling runny?

The most common reason is not letting the pie cool completely before cutting. The filling continues to thicken as it cools. Also, ensure you are using *instant* tapioca, not pearl tapioca.

Can I make this ahead of time?

Yes, you can prepare the filling and keep it refrigerated for up to a day. You can also pre-make your pie crust dough and refrigerate or freeze it until ready to assemble and bake.

What size pan do I need?

An 18×13-inch rimmed baking sheet, often called a half-sheet pan or jelly roll pan, is the standard size for a slab pie.

How do I know when the pie is done?

The pie is done when the crust is a deep golden brown and the filling is visibly bubbling thickly through the steam vents in the center of the pie, not just at the edges.