Slab Pie is nothing more than a pie made in a rectangle shape on a sheet pan that you can cut it in slab sections like a cookie bar. This Blueberry Slab Pie is perfect for feeding a crowd!
Are you looking for a delicious dessert to feed a crowd at a picnic or family gathering? This blueberry pie on a half sheet pan is the perfect option! Homemade pie is the All-American dessert I’ve been making since I was a young girl growing up on a small farm. I loved making apple pie with my mom and learning how to make pie crust from scratch. Those memories last a life time and I’m sharing those skills and homemade goodness with my own children.
You can prepare the slab pie ahead of time. Make the blueberry pie ahead of time. Wrap it carefully with plastic wrap and freeze it. You can bake it right out of the freezer. Just brush with egg wash before putting the pie in the oven.
How to make a slab pie:
Step 1: Make enough pie crust for two double crust pies. Find my pie crust recipe here.
Step 2: Preheat the oven to 425 degrees F. Line a 3/4 sheet pan with pieces of parchment paper. Set aside.
Step 3: Roll out pie crust on a lightly floured surface into a rectangle shape, slightly larger than the half sheet pan.
Step 4: Place the blueberries in a large bowl. Add the sugar, lemon juice, and instant tapioca. Combine with a large spoon. Set aside.
(I used one 4-pound bag of Wyman’s Blueberries from BJ’s for this Slab pie recipe) No need to thaw the blueberries!
To thicken pie filling:
I love using instant tapioca, but you can use cornstarch as well, which is what I use in my apple pie filling.
Step 5: Fold the pie crust bottom up gently and place on the half sheet pan carefully. Unfold and press into the pan gently. Cut away any excess pie dough with kitchen shears. (You want about 1 inch over the pan.)
Step 6: Pour the blueberry mixture on the bottom pie crust. Sprinkle with cinnamon and nutmeg evenly.
Step 7: Roll out another piece of pie crust in a rectangular shape. Cut strips of pie crust with a pastry cutter or small pizza cutter.
Step 8: Lay strips of pie crust going one way. Pull back every other piece and lay pie crust strips going the opposite way. Work your way from one section of the pie to the other end continuing the lattice weaving process.
Step 9: Brush the entire pie gently with egg wash and sprinkle with granulated sugar.
Bake for 1 hour at 425 degrees F. Then turn the oven down to 400 degrees F and continue baking until the pie crust is evenly browned and the filling bubbling up around the edges. Should the edges of the pie crust become a little dark in color, you can gently wrap the edge of the pie with aluminum foil.
PRO TIP: While working with pie crust, always keep it cold. Should your pie crust warm up, you can plop it in the freezer for a bit to chill. You can even do this with the entire pie if needed.
Remove the pie from the oven and set on a baking rack to cool for 1 1/2 hours in order for the pie filling to set properly.
Tools you’ll need for a homemade pie:
•Pastry cutter or two forks
•Small pizza cutter to cut strips of pie crust for a lattice crust
•Parchment paper for half sheet pans
•Instant tapioca for thickening pie filling
This blueberry slab pie is guaranteed to get your guests talking! More pie recipes we love – Blueberry pie, Cherry Pie, Blackberry Pie, and Cast Iron Peach Pie.
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Blueberry Slab Pie
Slab pie is a rectangle shaped pie on a half sheet pan or jelly roll. This Blueberry Slab Pie will feed a crowd!
Ingredients
- 8 cups wild blueberries
- 2 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 3/4 cup instant tapioca
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- pie crust recipe for 2 double crust pies
- granulated sugar for dusting the top of the pie
- egg wash
Instructions
Preheat the oven to 425 degrees F. Line a 3/4 sheet pan with pieces of parchment paper. Set aside.
Roll out pie crust in a rectangle shape, slightly larger than the half sheet pan.
Line a half sheet pan with parchment paper and lightly spray with cooking spray.
Place the blueberries in a large bowl. Add the sugar, lemon juice, and instant tapioca. Combine with a large spoon. Set aside.
Fold the pie crust bottom up gently and place on the half sheet pan carefully. Unfold and press into the pan gently. Cut away any excess pie dough with kitchen shears. (You want about 1 inch over the pan.)
Pour the blueberry mixture on the bottom pie crust. Sprinkle with cinnamon and nutmeg evenly.
Roll out another piece of pie crust in a rectangular shape. Cut strips of pie crust with a pastry cutter or small pizza cutter.
Lay strips of pie crust going one way. Pull back every other piece and lay pie crust strips going the opposite way. Work your way from one section of the pie to the other end continuing the lattice weaving process.
Brush the entire pie with an egg wash and sprinkle with a generous helping of granulated sugar. Place the pie on the larger sheet pan to help catch any juices and make clean up easier.
Bake for 1 hour at 425 degrees F. Then turn the oven down to 400 degrees F and continue baking until the pie crust is evenly browned and the filling bubbling up around the edges.
Remove the pie from the oven and set on a baking rack to cool for 1 1/2 hours in order for the pie filling to set properly.
Recipe Notes
PRO TIPS:
To make an egg wash, crack an egg into a glass measuring cup and whisk together with 1 teaspoon of cold water with a fork.
You'll need two recipes of pie dough for this pie.
Adjust the sugar based on how sweet your blueberries are.
Make this pie ahead of time, plop in the freezer. Preheat the oven and bake the pie as directed.
Let the pie cool for a minimum of 1 1/2 hours before slicing into squares. This will ensure the filling sets properly.
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You did it again Jessica, I need a recipe to feed a large crowd at a summer party and slab pie will be perfect!
Thanks so much Lisa!! Glad you love this pie!