Fall may have begun, but that doesn’t mean you can’t enjoy the classic tastes of summer. Plus, in LA almost any baking is a fall recipe because it’s too damn hot to bake all the time- but I do it anyway. 😉
I had stumbled upon this Tasty video on Facebook, which I tagged my mom in instantly because it looked AMAZING.
So, essentially, it led to the inspiration for this dish, although it wasn’t the recipe we followed. For some reason, Buzzfeed’s Blueberry Slab Pie Recipe says it includes peaches but has 0 peaches in the recipe. So, I figured it’d be better to use a trusted food source…
The recipe my mom (aka mostly my mom) adapted was from Food52 for Martha Stewart’s Slab Pie. We did a half recipe on a quarter baking sheet, because no one needs an entire sheet of pie unless you’re feeding an army, or, just really want a lot of pie (no judgment). Follow the above link for her exact recipe, but here is our adaptation:
Patee Brisee (Pie Crusts)
- 2 1/2 cups all purpose flour
- 1/2 tablespoon coarse salt
- 1 teaspoon sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
- Turn dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). Flatten dough, and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Blueberry Slab Pie
- All purpose flour, for dusting
- Pate Brisee (recipe below)
- 3 cups fresh blueberries
- 3/4 cups granulated sugar
- 1/8 cup cornstarch
- Juice of 1/4 a lemon (about 1/2 tablespoon)
- 1/8 teaspoon salt
- 1/8 cup sanding sugar (or granulated sugar)
- Heat oven to 375 degrees F. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to fit baking sheet, trimming excess dough. Fit into a quarter baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
- In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
- On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to fit on top; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface of pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.
- Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 6-8 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
I can’t take much credit for this recipe, but I can tell you that it tastes great. I think I’ll be making a lot more slab pies with different fillings this fall. Which should I do next?