Call the Neighbors for a slice of Blueberry Slab Pie

On this day America honors one of its favorite desserts, Blueberry Pie. This pie has been enjoyed in America since the early settlers. Blueberry Pie is so popular in Maine, it is the official state dessert. Recipes for Blueberry Pie date back to 1872. There are a lot of reasons for eating blueberries. It is one of the healthiest fruits on the market. Really. A stead diet of blueberry extract has been proved to improve balance, coordination, and even short-term memory loss – in aging rats. Some say, if it works on old rats, it should have the same effect on old farts, too.

All kidding aside, blueberries do help maintain normal blood pressure, reduce symptoms of depression and do enhance memory even in people. Blueberries have also been shown to reduce blood sugar, but I don’t think that counts when you eat them in a pie. Especially one that uses a half a cup of sugar. I guess you could do what I do as a diabetic, and use sugar substitutes whenever possible.

One of the things I like best about this recipe (besides the fact that you can satisfy a crowd) is how pretty the lattice work is. And it’s really not hard to do. Simple weave get the effect desired.

Blueberry Slab Pie
2 boxes Refrigerated Pie Crust, softened as directed on box
2 lbs fresh Blueberries (4 cups)
1/2 cup plus 2 teaspoons Sugar
1 tablespoons Cornstarch
1 teaspoon ground Cinnamon
1 teaspoon Lemon Zest
1 egg, beaten

Heat oven to 400 degrees. Remove 2 of the pie crusts from pouches. Let pie crust come to room temperature, about 30 minutes.

Unroll and stack on lightly floured surface. Roll to 17-inch by 12-inch rectangle. Fit crust into ungreased 15-inch by 10-inch by 1-inch deep pan, pressing into corners. Do not trim pie crust edges.

In large bowl, mix blueberries, 1/2 cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.

Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17-inch by 12-inch rectangle. To make lattice top, cut 1/2-inch-wide strips with pastry wheel or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice.

Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.

Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen