Gather around! This blueberry slab pie is big enough to feed a hungry crowd. After all, if you're going through the work of making a pie, you might as well go BIG!
Preheat the oven to 375°.
For the crust, combine flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse to make coarse crumbs. In a bowl, whisk together the egg, vinegar, and water; sprinkle over flour mixture and pulse until dough comes together. Divide dough in half, flatten, and wrap in plastic wrap; refrigerate about 30 minutes.
To make the filling, stir together half the blueberries, 2 tablespoons water, and 1½ cups sugar in a big saucepan over medium heat until sugar dissolves and berries are thawed. In a small bowl, mix cornstarch and remaining 3 tablespoons water; stir into saucepan and bring mixture to a boil. Cook and stir until sauce is clear, thickened, and reduced; transfer to a large bowl. Stir in remaining berries, lemon zest and juice, cinnamon, and salt; set aside.
Preheat the oven. On a floured surface, roll one piece of dough into a 13x18″ rectangle. Transfer to a 10x15x1″ pan and press into the corners and up the sides, leaving a 1″ overhang. Pour filling into the crust. Roll remaining dough into another rectangle to cover pan. Cut designs in the top crust with small cookie cutters. Set crust on pie; seal edges together and crimp. Brush egg wash over the crust, then arrange cut-outs on top; brush again and sprinkle with sugar. Bake 40 to 50 minutes, until crust is golden brown and filling is bubbly. Let cool before slicing. Serves 20
Baking time: 45-50 min.
To give pie crusts a shiny golden color, brush the top pastry with an EGG WASH before baking. To make, simply whisk together 1 egg white (or a whole egg) with 1 tablespoon water or milk; brush on and bake as directed. When brushed over a bottom crust before filling, an egg wash prevents sogginess.
Find more slab pie recipes to feed a crowd in our Slab Pies & Other Big Pan Desserts cookbook.
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