Blueberry Crumb Slab Pie
Everything you love about blueberry crumb pie, baked in a sheet pan! One blueberry slab pie easily yields 18-24 slices, perfect for sharing with friends.
Servings 24
Calories 220kcal
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 1/4 cup COLD butter I use salted, cut into small cubes
- 2 teaspoons vegetable oil
- 1/3 cup milk
- 1 1/2 teaspoons lemon juice
Blueberry Pie Filling
- 36 ounces of fresh blueberries 2 (18-ounce) containers
- 1 cup sugar
- 1/3 cup all-purpose flour
- 3 Tbsp. corn starch
- 3 Tbsp. lemon juice
Crust Dust
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
Crumble Topping
- 1 1/2 cup flour
- 1/4 cup sugar
- 3/4 cup brown sugar
- 3/4 cup melted butter 1 1/2 sticks
Instructions
- Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
- Combine the milk and lemon juice in a small bowl.
- Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
- Flatten the dough into a disc and wrap with plastic. Refrigerate while you make the pie filling and crumb topping (30 minutes).
- Mix crumb topping ingredients together. It will look like a ball and not crumbly, that's what you want at this point. Refrigerate the crumb mixture until the pie crust is done chilling.
- Combine blueberries, sugar, flour, corn starch, and lemon juice. Coat evenly.
- Preheat the oven to 400 degrees. Lower the baking rack to the bottom 1/3 of the oven. If you have a pizza stone, place it on the oven rack to preheat.
- Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok.
- Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
- Sprinkle crust dust over the pie crust bottom.
- Pour the blueberry filling over the bottom crust.
- Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place).
- Remove crumble topping from the refrigerator. Break it up with a fork into small crumbs (pea-sized). Sprinkle the crumble over the blueberry pie filling.
- Bake the slab pie for 30 minutes.
- Cover/tent loosely with foil and bake for an additional 20-25 minutes.
- The top should be GOLDEN and the filling should be bubbling.
- Allow the pie to cool for at least 2 hours before slicing.
Video
Notes
Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.
Nutrition
Calories: 220kcal