BLUEBERRY SLAB PIE
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Stir together the blueberries, lemon zest and lemon juice in a medium pot. Begin to heat over medium heat, stirring occasionally, until the berries begin to burst, 3 to 5 minutes. Use a potato masher to smash the berries a couple times at the beginning to help encourage the process.
- Stir together the sugar, cornstarch and salt in a small bowl. Sprinkle this mixture over the berries and stir well to combine. Continue to cook over medium-low heat, stirring constantly, until the mixture begins to thicken and bubble from the center of the pot, 2 to 3 minutes.
- Stir in the butter and vanilla until well combined. Cool the filling completely. (The filling can be made up to 2 days ahead; store in an airtight container in the refrigerator.)
- On a clean, dry work surface, gently roll out one of the sheets of puff pastry with a rolling pin to flatten it, flouring the surface only if necessary. Gently transfer the dough to a shallow 9-by-13-inch pan (such as a quarter baking sheet) pressing firmly into the base and edges and allowing the excess to hang off the sides. Pour the cooled filling into the crust and spread in an even layer. Chill while you prepare the remaining dough.
- Roll out the second sheet of puff pastry the same way. Gently transfer to the top of the pie and press the edges firmly all the way around to seal and flatten slightly. Gently fold the edges of the crust under itself all the way around. Use a fork or your fingers to crimp and seal the pie.
- Chill the pie in the refrigerator while you preheat the oven to 400 degrees F with a rack in the lower third (if you have a pizza stone, place it on the rack).
- Whisk together the egg and water in a small bowl. Brush the egg wash mixture over the crust, focusing on the center portion rather than the edges, which tend to brown enough on their own. Sprinkle turbinado sugar evenly over the pie. Cut a few vents into the center of the pie with a paring knife.
- Transfer the pie to the oven (on top of the pizza stone if using). Bake until the pie is deeply golden brown and the filling bubbles through the vents, 35 to 40 minutes. Cool at least 1 hour before slicing and serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
japhet matimbe
[email protected]This pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Landon Eason
[email protected]I've made this pie several times now, and it's always a hit. My friends and family love it.
Thriller Ghost777
[email protected]This pie is perfect for a summer potluck or picnic. It's easy to transport, and it always gets rave reviews.
Refat Hasan
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
josiah gotg1
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The crust was flaky and the filling was thick and gooey.
Rock Tutul
[email protected]I'm not a big fan of blueberries, but I really enjoyed this pie. The crust was flaky and the filling was sweet and tart.
Charles Lacer
[email protected]This pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
RM_cnc & Door
[email protected]I've made this pie several times now, and it's always a hit. My friends and family love it.
Brent Cheney
[email protected]This pie is perfect for a summer potluck or picnic. It's easy to transport, and it always gets rave reviews.
Amelia Lopez
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. I think next time I'll use less sugar in the filling.
asher Lyn
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this pie without any problems. It turned out perfectly!
Sujon Murmu
[email protected]This is the best blueberry slab pie I've ever had! The crust was flaky and buttery, and the filling was bursting with juicy blueberries. I highly recommend this recipe.
Khan g Khan
[email protected]This pie was a disappointment. The crust was soggy, and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Heathen Knight
[email protected]I'm not a huge fan of blueberry pie, but this recipe changed my mind. The crust was perfectly golden brown, and the filling was bursting with flavor. I'll definitely be making this pie again.
Siva Reshmimgr
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky, and the filling was thick and gooey.
BD.1952 YT Official
[email protected]I've made this pie twice now, and it's become a new favorite. The recipe is easy to follow, and the results are always delicious. I love the combination of sweet and tart from the blueberries.
Gk Somrat
[email protected]This blueberry slab pie was a hit at our family gathering! The crust was flaky and buttery, and the filling was bursting with juicy blueberries. I added a scoop of vanilla ice cream on top, and it was the perfect finishing touch.