Dessertscrazyforcrust5.0
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!
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- oven
- bowl
📝 Preparation Steps
1
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).
2
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.
3
Preheat oven to 350°F.
4
Spread blueberry pie filling evenly over the crust.
5
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.
6
Place on a larger cookie sheet in case of spillage. Bake for ⏱️ 35-45 minutes until topping begins to brown. Cool before cutting.
7
Serve plain or with ice cream. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition Facts
calories
458 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
361 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
46 g
saturated Fat Content
18 g
unsaturated Fat Content
8 g
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