When I was 15, I moved from Texas to Oregon. It wasn't exactly planned, but it felt like an escape, and I was in for the adventure. That first summer, we went to a family friend's U-pick blueberry farm. I remember feeling surprisingly connected to the rows of heavy bushes and the rhythm of harvesting. I already loved watching things grow, but that day significantly impacted my roots. It was one of the first times I felt how deeply place and food could connect. That memory still sits at the heart of my garden to table life and my love for Oregon.
This Summer, I wanted my family and friends to feel that connection too. We used the map from Oregon Blueberry Growers to find a sweet little two-acre farm not far from our house. Click here to find a farm near you. What a fruitful experience! Beautiful weather, gigantic berries, and the kind of people who feel like friends after a single visit. My five-year-old was thriving. By the end, he was behind the counter helping customers weigh their buckets. Core memory made.
As blueberry season winds down and you find yourself wondering what to do with all those hand-picked berries, this slab pie is the answer. It uses a full two pounds, and you could absolutely go bigger. It’s simple to make, easy to share, and the kind of dessert that tastes like summer.
Why You'll Love This Blueberry Slab Pie
- Easy to slice and share at any gathering
- Buttery, flaky crust that stays crisp, even on the bottom
- Perfectly sweetened filling, bursting with juicy blueberries
- Works with homemade or store-bought crust
- Scales up or down depending on your pan size
- Serve with vanilla ice cream for peak pie vibes
- Great way to use fresh or frozen blueberries
Ingredients
Crust (for a half-sheet pan: top and bottom)
- All-purpose flour
- Pastry flour or 00 flour
- Granulated sugar
- Kosher salt
- Pinch of baking powder
- Unsalted butter, very cold and cubed
- Lard, very cold and cubed
- Ice water
- White wine vinegar
Shortcut Option: If using store-bought crust, you’ll need two standard boxes (four rolls total) for a half-sheet slab pie.
Blueberry Pie Filling:
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Fresh lemon juice and zest
- Freshly grated nutmeg
How to Make Blueberry Slab Pie
Prep the berries. Rinse, remove stems, and discard any mushy ones.
Make the crust. Mix dry ingredients. Cut in butter and lard. Add vinegar and ice water until it just comes together. Keep everything cold.
Parbake the bottom crust. Roll out and fit into your pan. Cover with cling wrap, add pie weights or beans. Bake until lightly golden.
Prepare the lattice. Cut the top crust into even strips using a knife or pastry wheel. Lay the strips out on a piece of parchment paper and chill them in the fridge while you assemble the pie
Mix the filling. Combine the sugar, cornstarch, lemon juice, zest, and nutmeg. Tip: The mixture will be thick. I use my hands to gently mix in helping coat the berries evenly and distribute the flavor well.
Assemble the pie. Pour the berry mixture into the parbaked crust. Add your top crust lattice, full sheet, or fun cutouts.
Finish and bake. Brush the top crust with egg wash and sprinkle with coarse sugar. Bake at 350°F for 30 to 35 minutes or until golden and bubbling.
Cool completely
Let it sit for at least 6 hours, preferably overnight, to fully set before slicing.
Tips and Variations
Scaling the Recipe
- Want to go smaller? For Quarter sheet pan: Halve the crust and filling.
- Want to go bigger? For Full sheet pan: Double the crust and filling. Make two separate dough batches and gently piece them together in the pan.
More Tips
- Using Store-Bought Crust? Most are sweeter than homemade. You can reduce the sugar in the filling to balance the flavors.
- If Your Dough Gets Sticky or Soft pop it in the fridge for 10–15 minutes. Cold dough is much easier to handle.
- Roll Dough on Parchment Paper. It helps prevent sticking and makes transferring to a roller a breeze.
- Making a Round Pie Instead? Use half the crust and filling to fit a 9-inch pie pan.
- Conversions: This recipe is written in grams for accuracy, but cup conversions are listed in the notes for convenience.
Behind the Recipe
We picked around 50 pounds of blueberries with friends and family this year. Most went into the freezer, and the rest were saved to last us until next season. I shared my freezing method in this Instagram reel. Check it out!
When we returned to the farm, the growers told us they had sold over 1,000 pounds of berries in a single Saturday. I brought them a test pie from this recipe, it felt like a full circle moment. This is the heart of the recipe and the blog: to make, gather, and share.
Final Thoughts
This blueberry slab pie will always hold a special place here at The Recipe Necessity. It's a love letter to Oregon agriculture, small farms, and sweet summer traditions. Huge thanks to the Oregon Blueberry Growers for supporting this recipe, local farmers, and connecting people to real food.
If you’re freezing your summer haul too, let me know how many pounds you’re tucking away. I’m hoping my 30 pounds will make it all the way to next season.🧡
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Blueberry Slab Pie with Fresh Oregon Blueberries
Equipment
- 1 ½ Sheet Pan
Ingredients
- 550 grams All Purpose Flour 4 ½ cups
- 350 grams Pastry Flour 2 ¾ cups
- 44 grams Granulated Sugar 3 ½ tbsp
- 4 grams Kosher Salt ¾ tsp
- 2 pinch Baking Powder ⅛ tsp
- 400 grams Unsalted Butter 1 ¾ cups (3 ½ sticks) - very cold, cubed
- 144 grams Lard ⅔ cup - very cold, cubed
- 104 grams Water just under ½ cup - very cold
- 36 grams White Wine Vinegar 2 ½ tbsp
- Egg Wash
- 2 tablespoon Coarse Sugar
Blueberry Pie Filling
- 2 lbs Fresh Picked Blueberries 6 cups
- 300 grams Granulated Sugar 1 ½ cups
- 6 tablespoon Cornstarch
- ¼ teaspoon Nutmeg freshly grated
- 2 Lemons 6 tablespoon - juiced and zested
Instructions
- Preheat oven to 350°F (176°C).
- Rinse blueberries, remove stems, and discard any soft or damaged ones.
- In a large bowl, mix flour, sugar, salt, and baking powder. Using a pastry cutter or your hands in cold butter and lard until the mixture resembles coarse crumbs.
- Add cold vinegar and ice water gradually, mixing just until the dough comes together. Divide and chill for 10 minutes.
- Roll out the bottom crust and fit it into a quarter-sheet. Line with cling wrap, add pie weights, and parbake for 25 minutes until lightly golden. Let cool.
- In a large bowl, mix sugar, cornstarch, lemon juice, zest, and nutmeg until well combined. It will be thick. Add 1 tablespoon of water if needed. Pour over blueberries and gently mix with hands or fold in with spatula.
- Pour filling into cooled crust. Roll out and add the top lattice in your preferred style.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake for 30–40 minutes or until the crust is golden brown and filling is bubbling.
- Cool at room temperature for at least 6 hours (preferably overnight) before slicing.
Haleigh Charriere says
Delish!
Shannon Robison says
This is coming to the next get-together!
Brenda Puhlman says
Would you make any changes if using frozen blueberries?
Shannon Robison says
Great question! When I tested the recipe with frozen blueberries, they released less juice than fresh ones. I'd recommend reducing the cornstarch to about 4–5 tablespoons to avoid a dry filling. Everything else stays the same—just be sure to bake until bubbly and golden!
Brenda Puhlman says
This looks absolutely perfect for my big family! I’m always on the lookout for desserts that can feed a crowd without sacrificing flavor. I love how this slab pie keeps things simple but still feels special. Can’t wait to try it at our next get-together!
Shannon Robison says
This one was made just for you!