I live for summer fruit pies. In fact, even though I hate the heat of summer, I dutifully crank my oven and make pie after pie all summer long. But fruit pies can be a touchy business — the fruit can be runny or too starchy, neither of which makes for a great pie. Enter slab pie: with a thin layer of summer fruit and an irresistibly flaky crust, this pie is easy-going, brimming with summery deliciousness, and it feeds a crowd.
Here, we temper the jammy sweetness of the blueberries with the surprising tang of lime. I went pretty easy on the sugar, so feel free to adjust based on the sweetness of your fruit.
Roll out the bottom crust 1 of 6
Roll out the top crust and add the filling 2 of 6
Seal the edges 3 of 6
Brush with egg whites 4 of 6
Prick top all over 5 of 6
Bake, cool, and glaze 6 of 6
Blueberry Slab Pie (adapted from Smitten Kitchen)
for the all-butter crust
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 tablespoons sugar
15 tablespoons cold butter
2/3 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor. Rough chop the butter, and add to the flour mixture by pulsing 5 or 6 times. Drizzle in the ice water, pulsing the food processor 2 or 3 times or just until the dough holds together.
Turn the dough out onto a lightly floured surface and gather into a ball. Divide the dough in half, flatten into discs, and wrap each round tightly with plastic wrap. Chill for 30 minutes, or more, in the refrigerator. Meanwhile prepare the filling.
for the filling
5 cups blueberries, rinsed and dried
zest of 1 lime
3 tablespoon fresh squeezed lime juice
1/2 cup sugar (or more according to taste)
3 tablespoons cornstarch
big pinch sea salt
1 egg white, lightly beaten
Preheat oven to 400 degrees. Butter a 10 x 13 x 1″ jelly roll pan (also known as a quarter-size baking sheet) and set aside.
In a large bowl, fold together all of the filling ingredients (excluding the egg white) and set aside.
On a lightly floured surface, roll out one of the dough discs into a roughly 11 x 15″ rectangle. Fold into quarters and unfold inside the prepared baking pan. Leave any excess dough overhanging the edge. Place in the refrigerator while you roll out the top layer.
Roll out the second disc into a rough 11 x 15″ rectangle. Remove bottom crust from the fridge, spoon the filling in, and then cover with the top crust. Carefully fold the edge of the bottom crust up around the top crust, and crimp to seal the pie. (I did a so-so job of sealing the crust, and the juices leaked out as the pie was cooking — a better-sealed pie would likely not leak).
Working quickly, brush the top crust with the egg white, and then prick it all over with a fork. Place in the oven and bake for 45 – 55 minutes, or until the filling is bubbling and the crust is a light golden brown.
for the glaze
1 cup confectioners sugar
2 – 3 tablespoons fresh squeezed lime juice
Once pie is cool, combine the lime juice and confectioners sugar, stirring until smooth, and carefully drizzle over the top of the pie.
Cut into squares and serve.
Top image by Vanessa Silverton-Peel
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