I found these at the market and couldn’t pass them by. I bought A LOT with the idea of making pie for a neighborhood barbecue. I didn’t have the time and energy to make four blueberry pies, so I did what my mother always did in the summer with the blueberries from my uncle’s farm, I made a slab pie. Her pie was topped with a mixture of melted butter and white cake mix, but I’ve always made mine with two crusts because I love a lovely light flaky crust almost as much as I love sweet blueberries with sugar and cream. This recipe is based on Martha Stewart’s who is by far the best pie maker I’ve ever known (not personally, just by way of cookbooks and tv shows) although Ina can bake a mean fruit pie also.
Make this before summer is gone or you’ll regret it all winter long!
- 2½ cups all purpose flour
- 1½ t Kosher Salt
- 2 t sugar
- 2 sticks butter, cold, cut into smallish pieces
- ice water - about 7 T
- 6 cups fresh blueberries
- 1¼ cups sugar
- ¼ c cornstarch
- 1 t vanilla
- 1 T lemon juice (about ½ lemon)
- ¼ t salt
- raw or "blonde" sugar to sprinkle on the top
- process flour salt and sugar in food processor
- add butter, process about 10 seconds
- with machine running, add water 1 T at a time until dough holds together
- process as little as possible so dough doesn't toughen
- shape dough into a rectangle and refrigerate at least one hour wrapped in plastic wrap
- preheat oven to 375 degrees
- mix together ingredients for filling
- roll half of dough out to fit a 15 x 10 rimmed baking sheet
- place dough in sheet pan
- fill with blueberry filling
- roll top and place on top of filling
- prick top dough all over with a fork and sprinkle with raw sugar
- Bake about 40 to 55 minutes or until top starts to brown and filling is bubbling
Let it cool for a while, but it’s worth the mess to serve it warm if you don’t mind a few runny blueberries or so.
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more perfect “P” posts, please click here Jenny Matlock.