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
Calories: 458kcal
Cost: $10
Ingredients
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
Instructions
- 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.
Video
Nutrition
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