Introduction
If you’ve never made a slab pie before, give this a try. It’s a great pie. The blueberries go surprisingly well with the warm spices and just about any filling could work. Despite being rated as a 4/5 in difficulty, it’s closer to a 3 (especially if you’ve had practice working with dough). This is one of the more interesting recipes in the book and definitely worth the effort.
Recipe Outline
| Recipe: Blueberry Slab Pie | Special Equipment: Two 18×13 -Inch Pans, Food Processor |
| Source: Dessert Person | Time: 7 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Dough
Tip: Your food processor needs to be at least 8 cup volume.
Making The Filling And Preparing The Oven
Making The Pie
Final Product
Key Takeaways
- Even though it is a summer pie, the warm spice makes it tastes more like a winter pie. The pie is not overly sweet at all. It’s a bit atypical, but delicious.
- If served one hour after making, as recommended in the book, it’ll still be a bit runny. Wait another hour and will solidify.
- Final Score: 4/5 – This is a great winter (or anytime) pie. It’s a bit of a process, but no single step is too difficult. Slab pies are a great idea. They are simpler to make and taste better (the ratios are ideal). This would go great with many other types of fruit fillings – especially shower cherries. Definitely give this one a shot.
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