Blueberry Slab Pie

Blueberry Slab Pie


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This classic blueberry pie is iconic and will remind you and all your guests of the good old days. The fresh blueberry filling is delicious with the homemade pie dough and would be even better served with vanilla ice cream.

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Time needed

1.5 hour preparation + 50 min cooking

Serving Size / Yield

12 servings


  • 5 cups flour
  • 1 ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 cups butter
  • 8 ¼ cup blueberries
  • 3 tablespoons cornstarch
  • ½ cup sugar

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Blend the flour, salt, and 2 tablespoons sugar in a food processor until it is combined. Add the butter and pulse again. Add 1 cup ice water and process until the dough is crumbly. Put the dough in 2 disks and wrap each with plastic. Refrigerate for 1 hour and preheat the oven to 400 degrees. Mix the blueberries, cornstarch, remaining sugar, lemon juice, and grated lemon zest in a large mixing bowl. Roll out 1 disk of dough on a lightly floured surface and place it in a rimmed jelly-roll pan. Pour the blueberry filling into the pan on top of the dough. Brush the edges of the crust with water then roll out the second disk and lay over the blueberry filling. Pinch along the sides to seal and crimp the edges after folding the overhand into the pan. Cut slits into the top of tart. Lower the heat to 375 degrees and bake for 50 minutes. Cool for an hour before serving.

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