Everyone will love a slice of this fruity Blueberry Slab Pie. Delicious and topped with a beautiful lattice design, this easy dessert is sure to be a hit!
Move the oven rack to the lower third of the oven. Preheat the oven to 425℉.
Take 3 refrigerated ready-made pie crusts out of the refrigerator but keep them in the plastic sleeve.
Add 5 cups fresh blueberries, ¾ cup granulated sugar, 4 Tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt and 1 Tablespoon fresh lemon juice to a large mixing bowl. Fold the ingredients together carefully so as not to crush the blueberries. Set aside.
Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.
Roll the dough to about a 17x14-inch rectangle using a large rolling pin.
Transfer the dough to a quarter sheet pan (9x13-inch) and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
Brush the flat part of the crust with1 large egg white, beaten.
Pour the blueberry filling into the prepared pan and spread it out in an even layer. Set aside.
Roll out the third crust until it is about 12-inches in diameter. Using a pastry cutter, pizza wheel, or knife, cut 14 strips about ½-inch wide.
Begin laying seven strips of pie crust across the pan, starting with the longest strip of dough and placing it diagonally, from corner to corner. The strips should be overlapping or almost touching the edges of the pan.
Fold back every other strip of dough and begin laying the other pieces diagonally across the pan in the other direction, from corner to corner. Repeat this with all the strips to form the lattice design.
Roll the crust edges toward the center of the pan, forming an even edge and concealing all the ends of the pie crust strips.
Brush the crust with 1 large large whole egg, beaten and sprinkle with coarse sanding sugar.
Bake for about 30 minutes. Then, loosely place a piece of foil on the pie to prevent the crust from over-browning, and bake for an additional 20 minutes or until the crust is browned and the blueberry filling is bubbly.
Serve warm or at room temperature.
Notes
I used a baker’s quarter sheet pan.
Follow the directions on the pie crust package for thawing.
Most boxes of pie crusts have two crusts each. For this recipe, you only need three crusts.
Keep the crusts sealed until you are ready to roll them to prevent them from drying out.
To make transferring the rolled-out crust to the pan easier, roll the crust around the rolling pin, and secure it with your hand to ensure it doesn’t unroll. Then place the rolling pin at one end of the pan and carefully unroll the crust.
All-purpose flour can be used as a thickener instead of cornstarch for the filling.
The recipe still works if you would like to make this pie with just 2 pints of berries (4 cups) instead of 5 cups. However, the pieces will not be as thick and full of berries.
To help prevent a soggy bottom crust typical in many fruit-filled pies, we’ve moved the rack to the lower third of the oven and brushed the bottom crust with egg white to create a seal between the crust and the filling.
The rolled edge gives the slab pie pieces some structure and creates a nice flaky bite of crust. Instead you can flute or press the edges together if preferred.
I shared an easier way to lay out the lattice design in the post if you need help.
The egg wash helps to brown the crust and helps the coarse sugar adhere to the pastry so don't skip out on it.
I sprinkled additional coarse sugar on the pie after it had cooled, and it made a beautiful presentation. This is optional and can be skipped if you don't want to do it.
The pie could be cut into 16 pieces instead of 12 and still be a nice-sized serving.
This is excellent topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Skip the canned pie filling, trust me, it's worth it to just make your own.