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+ servings
Blueberry Slab Pie slice on white doily

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
Author Dorothy Kern


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.