Blueberry Slab Pie
Slab pie is so much easier to serve! This one has a scratch crust and a crumble topping and is full of blueberry pie filling!
Servings: 10 servings
For the Crust:
- 2 ½ cups (304g) all-purpose flour
- ½ teaspoon salt
- 1 cup (226g) unsalted butter (diced and cold)
- 2-3 tablespoons (30-45ml) ice water
For the Filling & Topping:
- 1 recipe Blueberry Pie Filling (or a 21 oz can)
- ½ cup (113g) unsalted butter, softened slightly
- 1 cup (124g) all-purpose flour
- ½ cup (43g) quick cooking oats
- ½ cup (100g) granulated 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 water, 1 tablespoon at a time, until the dough comes together (I used 2 tablespoons water).
Roll out the dough carefully, between sheets of parchment or wax paper, to a large rectangle. Carefully transfer it to a 10x15-inch jelly roll pan and press it into the bottom and up the sides. Chill at least 30 minutes.
Preheat oven to 350°F.
Spread blueberry pie filling evenly over the crust.
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.
Place on a larger cookie sheet in case of spillage. Bake for 35-45 minutes until topping begins to brown. Cool before cutting.
Serve plain or with ice cream. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Serving: 1serving | Calories: 458kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 361mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g | Vitamin A: 851IU | Calcium: 17mg | Iron: 2mg