Side Pannel
Blueberry Slab Pie
Blueberry Slab Pie
- Recipe Submitted by maryjosh on 03/19/2019
Ingredients List
- cream cheese pie dough:
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 1/4 cup (4 ounces) cream cheese, cold and cut into small cubes
- 2 teaspoons apple cider vinegar
- 1-2 teaspoons ice cold water
- filling:
- 2 cups blueberries
- 1/4 cup superfine sugar (granulated is fine)
- 1 tablespoon tapioca starch
- 1/2 teaspoon cinnamon
- pinch salt
- 1 lemon, zested and juiced
- 1 egg, lightly beaten
- 1 teaspoon white sanding sugar
Directions
1. Preheat oven to 400°F.
2. For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 12”x12” square, about 1/8-1/4 inch thick.
4. Transfer dough onto a parchment lined baking sheet.
5. For filling: Place all ingredients into a large mixing bowl and toss together.
6. To assemble: Fill one side of dough with filling, leaving a 1/2 inch border around the edge. Lightly egg wash perimeter and fold the unfilled side over. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with sanding sugar.
7. Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.
2. For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 12”x12” square, about 1/8-1/4 inch thick.
4. Transfer dough onto a parchment lined baking sheet.
5. For filling: Place all ingredients into a large mixing bowl and toss together.
6. To assemble: Fill one side of dough with filling, leaving a 1/2 inch border around the edge. Lightly egg wash perimeter and fold the unfilled side over. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with sanding sugar.
7. Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.
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