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There’s something truly delightful about a slice of Blueberry Slab Pie. This dessert is not only a feast for the eyes but also a burst of flavors, making it perfect for gatherings or simply a cozy night at home. Having made this pie countless times, I’ve perfected the balance of tart and sweet, creating a crowd-pleaser that’s easy to share and even easier to love.

Why Make This Recipe

Delicious Flavor: The combination of sweet blueberries with a hint of lemon zest creates a refreshing dessert that’s perfect for summer.
Feed a Crowd: A slab pie serves a generous number of people—ideal for parties, potlucks, or family gatherings.
Easy to Slice: Unlike traditional pies, slab pies are easy to cut into squares, making them simple to serve.
Minimal Fuss: Made in one pan, this recipe minimizes clean-up time, which is always a bonus after a big meal.
Personally, I love making this pie in late summer when blueberries are at their peak. It’s a great way to enjoy the season’s bounty.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Difficulty Level: Easy
Cooking Method: Baking

This simple recipe involves preparing a buttery crust, layering it with fresh blueberries, and baking until golden and bubbly.

My Experience Making This Recipe

When I first tried my hand at a slab pie, I was a bit intimidated by the idea of rolling out dough and handling fruit. However, I quickly realized that with a few simple techniques and the right tools, it was much easier than I thought. The joy of pulling that golden-brown pie out of the oven made all the early efforts well worth it!

How to Make Blueberry Slab Pie

Making Blueberry Slab Pie involves a few straightforward steps. First, we’ll prepare the crust, which is flaky and buttery, a perfect base for the juicy filling. Next, we’ll mix fresh blueberries with sugar and lemon juice. Once assembled in a rimmed baking sheet, the pie will bake in the oven until bubbly and golden brown, with a delightful aroma wafting through the kitchen.

Expert Tips for Success

Chill the Dough: Always chill your pie dough before rolling it out. This firms up the butter and helps create a flaky crust.
Use Fresh Blueberries: If possible, opt for fresh blueberries. Frozen ones can work but might release more moisture, making the filling runny.
Adjust Sweetness: Taste the blueberries before adding sugar. Depending on their natural sweetness, you may want to adjust the sugar to your liking.
Bake on the Bottom Rack: For a nicely browned bottom crust, bake your slab pie on the bottom oven rack during the last 15 minutes of cooking.
Cool Before Serving: Let your pie cool completely before slicing. This helps the filling set up for cleaner slices.

How to Serve Blueberry Slab Pie

Pair slices of Blueberry Slab Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. To elevate your presentation, sprinkle some powdered sugar on top or add a few fresh blueberries and mint leaves for color. This pie is wonderful for summer gatherings, picnics, or as a finale to a family dinner.

Storage and Reheating Guide

Store leftover Blueberry Slab Pie in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap. To reheat, place slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Recipe Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use coconut oil in place of butter for a dairy-free crust.
Mixed Berry: Feel free to mix in other berries like raspberries or blackberries for a different flavor profile.
Enhanced Flavor: Add a teaspoon of cinnamon or nutmeg to the blueberry filling for a warm spice note.

Nutritional Highlights

Blueberries are rich in vitamins C and K, and they’re loaded with antioxidants. This pie provides a sweet treat while also giving you the benefits of fruit. Just keep in mind that it’s best enjoyed in moderation, especially with its buttery crust!

Troubleshooting Common Issues

Runny Filling: If your filling turns out runny, try using slightly less fruit or adding a bit more cornstarch to thicken it.
Soggy Crust: To prevent a soggy bottom, make sure to bake the crust briefly before adding the filling, and also make sure the filling isn’t too wet.
Uneven Baking: If your pie is browning too quickly on top before the bottom is cooked, you can loosely cover it with aluminum foil while it finishes baking.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but it’s best to thaw and drain them beforehand to reduce moisture in the pie.
How do I know when my pie is done baking?
Your pie is done when the crust is golden-brown and the filling is bubbling around the edges.
Can I make this pie ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge, but remember to let it cool completely before covering.
What size baking sheet do I need?
A standard half-sheet pan (about 18×13 inches) works best for this recipe, ensuring even baking and enough space for the filling.