I have this sweater that I pull out once the weather turns below 60 degrees. It’s an old college sweater of mine. It’s an XL so it’s baggy, the perfect thickness from years of washing, and it doesn’t have a hood so it doesn’t get all funky up on my back while I lay on the couch and eat bon bons all day.
The sleeves are a little ripped; there are now thumbholes in the wrists, perfect so that I can pull the sleeves over my hands to keep them warm but still use my thumbs to text. It has a hole in the chest where my pet rat (don’t ask, I was 20) chewed on it. And, it’s splattered with purple puffy paint from a poster project when I was in my late 20s.
So really, if I was a man, this sweater would be one of those things that my wife threw away in the middle of summer, hoping I’d forget about it by November when the weather cooled off.
I know, doesn’t the visual of me in my sweater make you think I’m a total hottie? Gee, you’re thinking. No wonder she only has one kid!
Let’s talk about slab pie, shall we?
Slab pie is genius, really. It’s a pie in a bar form. Much easier to cut and serve, and it serves a lot of people. Really, it’s just a pie…but in a sheet pan instead. I used a jelly roll pan, You could use a 9×13″ pan. Or, make this as a regular pie.
Any way you make this pie, it’s going to be delicious.
I used the crust recipe from my Funfetti Cookie Pies and the topping from my Apple Butter Pie Bars. To make life easier, I used a can of blueberry pie filling. Oh, and let’s not forget the white chocolate chips I sprinkled on top. Because white chocolate and blueberry are BFFs.
This pie is indescribable, except to say YUM. It was SO good. I ate way too much of it myself. It was part of the bake sale, and it sold fast.
If you’re feeding a lot of people this Thanksgiving and need an easy pie…make this one. You’ll be glad you did!
And, if you happen to have an old XL college sweater, no one will notice the difference after you’ve eaten half a slab pie. Baggy is good, people. 😉
Blueberry Slab Pie
For the Crust:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup butter diced and cold
- 2-3 tablespoons ice water
- 1 tablespoon vinegar
For the Filling & Topping:
- 1 can 21 oz Blueberry Pie Filling
- 1 cup white chocolate chips
- 1/2 cup 1 stick butter, softened
- 1 cup flour
- 1/2 cup oats
- 1/2 cup sugar
- Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add vinegar and pulse. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 tablespoons water). Wrap dough in plastic wrap and chill for 30 minutes or as long as overnight.
- Preheat oven to 350 degrees. Spray a jelly roll pan (mine is 10x15) with cooking spray.
- When ready to make pie, unwrap chilled dough. Roll into a large rectangle. Press into the bottoms and up the sides of your pan.
- Spread blueberry pie filling evenly over the crust. Sprinkle with white chocolate chips.
- Using a hand mixer, mix remaining topping ingredients (butter, flour, oats, and sugar) in a large bowl. You may need to use your hands to break up the large bits of butter. Sprinkle over the top of the blueberry filling and press to compact.
- Bake for 30-40 minutes until topping begins to brown. (The blueberry might bubble over a little so you may want to place something on the rack underneath your pan.) Cool before cutting.
Nutritional information not guaranteed to be accurate
Do you like Blueberry? Or crumble pie? Check these out:
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 15, 2012