Blueberry Slab Pie

Blueberry slab pie

I am convinced that I will never get sick of blueberries and blueberry desserts. I wanted to make something different for my brother’s party last week, and I came across this Blueberry Slab Pie recipe and decided to put my own spin on it, aka not make my own dough because I’m too damn busy!

Let me tell you, frozen puff pastry and all, this pie is so delicious and such a welcome alternative to the usual round pie we are all used to seeing. We just cut this bad boy up into squares and served it room temperature, although it would be crazy good warmed up with a scoop of vanilla bean ice cream…YUM!

Blueberry Slab Pie (adapted from THIS recipe)

Ingredients
Frozen Puff Pastry – 2 sheets, thawed but still cold
3 cups blueberries
1/4 cup granulated sugar
1 heaping tablespoon corn starch
1/2 teaspoon cinnamon
pinch salt
1 lemon, zested and juiced
1 egg, lightly beaten
Turbinado sugar

Directions: Preheat oven to 400°F. Transfer one sheet of thawed puff pastry onto a parchment lined baking sheet. Place blueberries, sugar, corn starch, cinnamon, salt, lemon zest and lemon juice into a large mixing bowl and toss together. Fill dough with filling, leaving a 1/2 inch border around the edge. Lightly egg wash perimeter and top with the second thawed sheet of puff pastry. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with turbinado sugar. Bake for 40 minutes or until golden brown. Place on a cooling rack and allow pie to cool for 20-30 minutes before cutting and serving.

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