Blueberry Slab Pie with Fresh Oregon Blueberries
A crowd-friendly blueberry slab pie with juicy summer berries and a flaky all-butter crust. Simple, rustic, and perfect for gatherings.
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.