This dessert just screams summer. I could eat a piece, or 2, of this every single day. It was so delicious and flavorful, plus such a flaky crust, YUM!
This is the best time of year for flavorful blueberries. I have been eating so many lately. If you make this later in the season and can’t get good berries, just use frozen. I would rather do this than use flavorless fresh ones.
Start with your pate brisee (or pie dough). The flour and salt get mixed in the food processor. If you don’t have one, use a pastry blender.
Next add in butter. Pulse until incorporated, leaving pea sized pieces of butter.Last add in ice water. I did 1.5 batches, so it was quite a bit of dough for this size bowl. I pulled the dough out at this point so I didn’t overmix. I just had kneaded it for a few seconds. Wrap in saran wrap and get into the fridge.
When you are ready to use, roll dough several inches larger than your jelly roll pan. I like the norpro brand and this is the pan I use.
Press into pan, making sure not to handle it too much, you don’t want to melt butter in the dough. Make sure you have an overhang.
In separate bowl, mix blueberries, sugar, lemon juice and flour. If you like your filling more thick, sub the flour for cornstarch (use about 3 tablespoons). Mix all ingredients well.
You will still be able to see the flour and sugar. This is not a big deal, it will all be absorbed when it bakes.
Roll the other half of you pie dough out to about 1/8 inch thick. cut into 1/2 inch strips. You can see from the photo, I wasn’t too particular about getting the strips perfect. Unless you will be judged on it, don’t worry about it! I didn’t.
Now, if you want to do a true lattice, you can do that. I just laid the strips on top of each other without the weave. No one noticed, or cared, and it still tasted the same :). So, lay them diagonally one way . Then, lay on top diagonally the other way.
Next, take shears or even a sharp knife and trim along the edge. How much you trim is up to you. I don’t like too much crust around the edge, so I trimmed right along the top edge.
Brush with a beaten egg. This will give it a beautiful sheen when it bakes.
I sprinkled mine with granulated sugar also. Just for a little added crunch on crust.
This is definitely what I would consider drool worthy! Look at the juice from those berries!
It is also great made the day before. I did that with this one. I made it on Saturday to be served Sunday. It was so good chilled.
Look at how flaky that crust is. It’s just beautiful.
This can also be made with gluten free. The pie dough is listed below as well. The dough is a little more fragile, so be careful. Sub in cornstarch for flour in the filling.
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Blueberry Slab Pie
- 1.5 recipes pate brisee pie dough
- 7 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 tsp salt
- 2 tsp lemon juice
- 1 egg, beaten
- sugar for sprinkling
- Preheat oven to 375.Prepare jelly roll pan by buttering.In large bowl combine berries, sugar, flour, and salt. Mix well.Take 1/2 of pie dough, roll it on a lightly floured surface wide and long enough to cover the jelly roll pan completely on the bottom and up the sides with about a 1/2 inch overhang.Fill pan with blueberry mixture. Roll remaining half of pie dough about 1/8 inch thick on lightly floured surface.Cut the pie dough into 1/2 inch strips all the way down.I did a faux lattice on mine, which simply means I didn't weave the basket on top. I only laid the strips on top of each other crisscross, as shown in the photo. Trim the edges of the pie dough until they are flush with the top of the jelly roll pan. Crimp the edges as desired.Brush the top of the strips with beaten egg and sprinkle with sugar. Bake on middle shelf until crust is a beautiful golden brown and filling is bubbly.Remove from oven and cool for as long as you can stand to let it cool for. The smell is to die for! This can easily be made the day before and refrigerated overnight. It's awesome on its own, or served with ice cream or whipped cream.Now, sit back and enjoy. You deserve it!