Immerse yourself in the blissful realm of culinary delights with our exploration of the most delectable blueberry crumble slab pie recipes. Embark on a gustatory journey to discover the art of creating this classic dessert, characterized by a symphony of vibrant blueberries encased in a tender, buttery crust and topped with an irresistible crumble that harmonizes perfectly with the juicy filling. From traditional family favorites to innovative twists, let us guide you through a world of flavor as we unravel the secrets to crafting the ultimate blueberry crumble slab pie that will tantalize your taste buds and leave you craving more.
Here are our top 8 tried and tested recipes!
BLUEBERRY CRUMBLE SLAB PIE
Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
- In large bowl, toss Filling ingredients. Dump into crust.
- In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
- Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
BLUEBERRY SLAB PIE
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
- Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
Nutrition Facts : Calories 566 g, Fat 32 g, Fiber 3 g, Protein 7 g
BLUEBERRIES-AND-CREAM SLAB PIE
Nothing bakes up better than a wild blueberry. While fresh wild berries are only available during a short seasonal window, frozen berries are easy to find year-round. They don't even need to be thawed before using. This generous slab pie combines wild blueberries and a decadent cream cheese filling in one big, all-butter pastry crust. The result is a pie that showcases one of my favorite fruits in an easy-to-share package.
Provided by Samantha Seneviratne
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the pastry: In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until you have something that resembles coarse meal with a few larger pea-sized pieces of butter. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, add a little more. The dough will look shaggy. Knead the dough with your hands a couple times in the bowl to get it to start to come together. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to help gather the dough and form it into a flat rectangle. Refrigerate for at least 1 hour.
- For the fillings: In a large saucepan, combine the blueberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch and the salt. Cook over medium heat, stirring occasionally, until the blueberries have released some juice and the sauce is thick, 6 to 8 minutes. Let cool completely.
- In a medium bowl, beat together the cream cheese, lemon zest and the remaining 1 tablespoon cornstarch and 1/4 cup sugar until smooth. Beat in the egg yolk. Preheat the oven to 400 degrees F.
- For the egg wash: In a small bowl, whisk together the egg yolk with 1 tablespoon water.
- On a lightly floured piece of parchment, roll the dough out into a rectangle about 12 by 14 inches. Trim the ragged edges. (Pop the dough in the fridge to chill if it has gotten too soft.) Spread the cream cheese filling on the right half of the dough rectangle, leaving a 1 1/2-inch border around the edges. Top with the cooled blueberry filling. Brush the border with the egg wash. Use the parchment to lift the left half of the dough over the filling. Use a fork to seal the edges. Using the parchment, transfer the pie to a baking sheet. Brush the top with more egg wash and sprinkle with the sanding sugar if using. Use a small paring knife to cut a few small slits in the top to vent the pie. Bake until golden brown and set, 40 to 50 minutes. Transfer to a rack to cool before slicing.
BLUEBERRY CRUMBLE PIE
Make and share this Blueberry Crumble Pie recipe from Food.com.
Provided by seesko
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
- Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
- Mix in margarine.
- Spoon over pie filling.
- Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
- Cool on wire rack.
Nutrition Facts : Calories 382.6, Fat 12.6, SaturatedFat 2.5, Cholesterol 23.6, Sodium 230.8, Carbohydrate 65.1, Fiber 2.9, Sugar 45.9, Protein 3
BLUEBERRY SLAB PIE RECIPE BY TASTY
Here's what you need: refrigerated pie crusts, blueberry, sugar, cornstarch, cinnamon, salt, lemon zest
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- Preheat oven to 400°F (200˚C).
- On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
- Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
- Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 51 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, Sugar 18 grams
EASY THREE-BERRY CRUMBLE SLAB PIE
This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.
Provided by Bibi
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
- Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
- Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
- Pour berry mixture evenly onto the crust and add crumble mixture on top.
- Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes
Nutrition Facts : Calories 282.9 calories, Carbohydrate 44.7 g, Cholesterol 11.9 mg, Fat 11.3 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 257 mg, Sugar 22.4 g
BLUEBERRY SLAB PIE
Perfect for parties, this large-format pie will wow guests with its incomparable flavor. Juicy, perfectly spiced berries pair beautifully with the flaky, buttery crust.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 11h
Yield 16 servings
Number Of Ingredients 22
Steps:
- In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use up to 1½ cups of this liquid in the pie dough, a tablespoon at a time. Begin by sprinkling about 8 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 8 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
- Generously butter a baking sheet and line with parchment paper. Dust a large work surface and tapered French rolling pin with flour. Roll out 1 disc of chilled pie dough into a rectangle by rolling it in an "X," diagonally, for even stretching. (If dough is softening too fast at any point in the rolling process, chill in the refrigerator until firm, 2-5 minutes.) Once the dough has been thinned out, switch to a straight French rolling pin and continue rolling the dough until it's a rectangle of even thickness, 3-4 inches larger than the baking sheet. Fit the dough into the baking sheet by gently folding in half, then in half again. Align the creases squarely in the middle of the pan, then unfold the dough so it's centered in the pan. There should be a 1-inch dough overhang on all sides. (If necessary, it's okay to stretch the dough gently.) Repeat the rolling and shaping process with top crust dough to a 17" x 13" rectangle. Invert a rimmed baking sheet and spread the dough on top. Refrigerate both sheets while assembling the filling, 20 minutes.
- Filling: Taste your blueberries first. They can vary from really sweet to really tart which will affect how much sugar is added; add or take out up to ¼ cup sugar to adjust sweetness. In a small bowl, mix shredded apple with lemon juice. In a large bowl, combine both sugars, Angostura bitters, allspice, cloves, cinnamon, cardamom, salt, and ground arrowroot. Add the blueberries, crushing about half of them with your hands; mix well to combine, making sure no spices remain at the bottom of the bowl.
- Preheat oven to 425 F. Remove the chilled dough sheets; set the top dough aside. Transfer the filling into the dough-lined baking sheet, patting it down to make sure there are no gaps. Use the round pastry cutter to punch random holes into the top dough, 2-3 inches apart, to create a polka dot effect; don't get too close to the edges. (Save the pastry circles to make crust cookies!) Place the top dough sheet squarely over the filling, then seal the top and bottom crusts by tucking and pinching excess dough under the bottom crust. Seal again by pressing circumference of crust with your thumbs.
- Brush egg wash evenly over the top crust, and sprinkle with raw sugar. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20-25 minutes. Lower heat to 375 F, move the pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 30-35 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 1-2 hours. Serve slightly warm or at room temperature.
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
Tips:
- Prep your blueberries: Before you start making the filling, rinse and dry your blueberries. This will help to prevent the filling from becoming too watery.
- Use fresh or frozen blueberries: You can use either fresh or frozen blueberries for this pie. If using frozen blueberries, thaw them before using.
- Make sure your butter is cold: When making the crumble topping, it's important to use cold butter. This will help to create a flaky, crumbly topping.
- Don't overmix the crumble topping: Once you've added the butter to the flour and sugar mixture, stir until the mixture resembles coarse crumbs. Avoid overmixing, as this will make the topping tough.
- Bake the pie until the crust is golden brown and the filling is bubbling: This will take about 50-60 minutes.
- Let the pie cool before serving: Once the pie is baked, let it cool for at least 30 minutes before serving. This will help the filling to set.
Conclusion:
This blueberry crumble slab pie is a delicious and easy-to-make dessert that's perfect for any occasion. With its sweet and tart filling and flaky, crumbly topping, this pie is sure to be a hit. So next time you're looking for a special treat, give this blueberry crumble slab pie a try!
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