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Our Love Language is Food > Recipes > Desserts

Published: May 27, 2021 · Modified: Jul 6, 2022 by Meredith · This post may contain affiliate links · 2 Comments

Blueberry Slab Pie (aka Blueberry Pie Bars)

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The ultimate summer party pie! Blueberry slab pie (also known as blueberry pie bars) is the large-scale version of the best blueberry pie you’ve ever had! A great option for summer potlucks, backyard barbeques, and pool parties.

Close up of a plate with a slice of blueberry slab pie, served with a scoop of vanilla ice cream. The blueberry pie filling and crumble topping are in focus - making this a super enticing photo!

It was difficult to put into words just how good this blueberry slab pie is. This summer pie is just next-level delicious. Blueberries bursting with sweet goodness, flakey and buttery crust, and the perfect crumble topping. Oh, and did I mention there’s a splash of booze in it? Yeah, there’s some hooch in this slab pie recipe, and it’ll leave you wondering why you haven’t liquored-up every pie you’ve ever made before.

Let’s review all the boxes this beauty checks: fabulous blueberry dessert? Check. One of the best desserts for crowds? Check (spoiler alert, this pie is massive). Something your friends have never seen before? Check. One of your new favorite desserts for the summer? Check.

If you’ve been looking for new party desserts to make, give this blueberry slab pie recipe a try for your next gathering!

You’ll Love These Blueberry Pie Bars!

Level of difficulty: Moderate to difficult (depending on your pastry experience). This recipe may seem long, but it gives detailed steps for making your own pie crust. However, if you’d prefer to use store-bought pie crust for your dessert recipes, no judgement here! See ‘Helpful Hints’ at the end of this post for a quick note on store-bought crust.

Flavor & Texture: The buttery crust and sweet crumble topping are the perfect companions for the juicy blueberry filling accented by zingy orange.

Time: Including the recommended two hour chill time for your pie crust, you will need around 3 hours and 30 minutes to make this amazing blueberry summer pie.

Top down view of a freshly baked blueberry slab pie. This image is a close up of the bottom left quadrant of the large pan of pie bars.

Key Ingredients for this Recipe

Buttery Pie Crust: A good pie crust creates the perfect base for any pie. This slab pie uses an all butter crust recipe, and is an absolute joy! Light and flaky perfection.

Blueberries: Surprising no one, the star of this blueberry dessert is blueberries. This is the perfect summer pie because blueberries are in peak-season in July and August. I know this because during this time, my husband comes home with at least four pints of blueberries after every grocery store run, even if he just went for milk…fridge space is hard to come by in the summertime! This blueberry pie filling is packed with 3 whole pints of blueberries! YUM.

Orange (juice, zest, liqueur): The fresh orange juice and zest, along with the warmth of the orange liqueur, take this pie from a good summer pie to one that people will rave about. In the dead of winter, when blueberry season is far away, your friends will reminisce about this pie and count down the days until you can make it again.

Old Fashioned Oats: Old fashioned oats add a wonderfully chewy texture to the crumble topping of this pie. I do NOT recommend using quick-cook oats for your topping, they are too delicate and will not create a nice texture.

Full ingredient list and all ingredient measurements can be found in the recipe card at the bottom of the page.

How to Make Blueberry Pie Bars with Oatmeal Crumble

Photo collage showing the several steps to making these blueberry pie bars. The top left image shows ingredients for this blueberry dessert, the top right image show the pan with crust filled with the blueberry pie filling, the bottom left photo show the uncooked pie now covered with crumble topping, and the bottom right photo shows the baked blueberry slab pie with a slice cut out of it.

Prepare the crust dough: I recommend prepping your crust in a food processor because it’s fast and easy! You can also use a pastry cutter, fork, or your hands. Once you have prepared your dough, make sure to chill it for at least 2 hours before rolling it out to allow the butter to re-harden. This will give you that flakey crust you are hoping for!

Prepare blueberry filling: While the crust is nearing the end of it’s chill time, place blueberries, orange zest, orange juice, and orange liqueur in a medium sized mixing bowl and toss to coat. Add sugar, flour, and cinnamon to the bowl and toss to coat. Set aside until ready to fill the crust.

Prepare crumble topping: After putting together your blueberry pie filling, add oatmeal, brown sugar, and flour into a medium bowl and mix to combine. Add softened butter and cut in with a fork or pastry cutter until large clumps form. Set aside until you’re ready to assemble your pie.

Roll out pie crust and prepare your pan: When ready to use, place chilled dough onto a floured surface and gently roll out with a floured rolling pin. Start from the center of the dough and work towards the edges. Roll dough onto a rolling pin and transfer to a jelly roll pan. Push into corners. Remove excess dough that folds over the top edge of the pan (you can do this easily by rolling your rolling pin along the edges, this will basically ‘cut’ the dough at the very top edge of your pan).

Assemble your pie: Pour blueberry pie filling into prepared crust and spread into an even layer. Sprinkle crumble topping evenly over the top of your filling. Crimp edges of pie crust with your fingers.

Bake: Preheat the oven to 400°F while preparing your filling and topping. When ready to bake, drop heat to 375°F. Bake for 45-55 minutes until bubbly and crust is lightly browned.

Cool and serve: Cool slightly before serving! Serving with vanilla ice cream is optional, but highly recommended!

Store: Fruit pies can be stored at room temperature for up to 2-days, or in the fridge for up to 4-days. I personally like to store my leftover slab pie in the fridge, and heat up slices when we want to enjoy them.

Close up of a slice of these blueberry pie bars. In the background you can see the pan holding the rest of the bluebery slab pie and another slice of blueberry pie bars on a plate. Each slice of this blueberry slab pie has a scoop of ice cream on top.

Expert Tip – Don’t Skip Chilling Your Homemade Pie Crust

Don’t skip chilling your pie crust dough! Chilling your dough is a very important step in pie making! The chill time allows the butter to harden, and will create the light and flaky crust you are hoping for. If you have warm dough (aka warm butter), your butter will melt before baking, creating a hard, crunchy, and greasy crust. Not what you want.

Time Saving Tips

Option 1: Make Your Pie Crust Ahead of Time

You can pre-make your pie crust dough to save time on the day you’d like to bake your pie!

Your dough needs to chill at least 2 hours before rolling out, but it can chill in your fridge for up to 5 days. You can also freeze pie crust dough for up to 3 months. If you choose to freeze your pie crust dough, place the flattened / wrapped rectangle of dough in Step 5 of the ‘Prepare Your Crust’ section. Thaw overnight in the fridge prior to using for your slab pie.

Option 2: Use Store-Bought Pie Crust

If you don’t want to make your own crust, or want to save time, you can buy pie crust in the frozen section of your local grocery store!

The all butter pie crust recipe used for this slab pie is a ‘double crust’ (aka enough to make 2 pies, or one pie with a top crust). So if you’re going to purchase store-bought pastry, make sure it’s enough for two pies. Then roll out and prepare your crust per the recipe, starting at Step 6 of the ‘Prepare Your Crust’ section.

Blueberry Slab Pie FAQs

Do I need to add the crumble right away? Won’t it burn? Nope! Go ahead and add that delicious crumble right away. There will be enough moisture leaving the blueberries to keep the crumble from getting scorched, so just let all those delicious ingredients do their thing!

Should I use fresh or frozen blueberries? This recipe was written with fresh blueberries in mind. However, you can definitely swap out for frozen blueberries (they work great for baking!). Make sure you thaw your blueberries prior to using. You can do this by soaking them in a bowl of warm water for 5-10 minutes. If they’re still frozen, replace the water with fresh warm water. You can also defrost your frozen berries in the microwave on the defrost setting for approximately 30 seconds.

Where I’m from, highbush blueberries (the small, more wild-looking variety) aren’t common to find fresh, but we can get them frozen. Highbush blueberries are very, very good, and would certainly be a welcome addition to any pie!

Love This Recipe? Try One of These Dessert Recipes Next!

  • Lemon Blueberry Baked Donuts
  • No Bake Key Lime Pie
  • Lemon Meringue Tartlets
  • White Chocolate and Raspberry Blondies
  • Apple Crisp with Oat Topping

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

close up of a large slice of blueberry slab pie with a scoop of vanilla ice cream on it.

Blueberry Slab Pie

Meredith
This blueberry slab pie is the perfect summer dessert for a crowd! Delicious blueberry pie with a crumble topping in bar form is sure to please!
5 from 4 votes
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Prep Time 30 minutes mins
Cook Time 55 minutes mins
Inactive Time 2 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 239 kcal

Ingredients
  

Crust*

  • 2.5 C all-purpose flour
  • 2 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 C unsalted butter frozen & grated (or cubed) – make sure it is still cold!
  • ½ C ice-cold water

Filling

  • 3 pints fresh blueberries rinsed thoroughly
  • zest of 1 orange
  • 2 teaspoon fresh squeezed orange juice
  • 2 tsps Grand Marnier or other orange liqueur
  • 1 C granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon

Crumble Topping

  • 1.5 C old fashioned oats*
  • 1 C brown sugar
  • ½ C all-purpose flour
  • ½ C salted butter softened

Instructions
 

Prepare Crust*

  • Place flour, sugar, and salt in a food processor and pulse a few times to combine. Add the cold grated butter into the food processor and blend until a dough begins to form (about 15 seconds). 
  • Scrape down the sides of the food processor if needed and continue to pulse. Dough will look crumbly at this point. 
  • Add water into the food processor and blend until dough starts to come together and create large clumps / a dough ball (about 15 seconds). 
  • Pour dough out onto a lightly floured worksurface. With floured hands, work the dough just enough to create a ball. If ball is not forming, add cold water 1 tablespoon at a time as needed. 
  • Flatten ball into a 1″ rectangle, wrap in plastic wrap, and place in the fridge for a minimum of 2 hours (up to 5 days) before rolling out.
  • When ready to use, place chilled dough onto a floured surface and gently roll out with a floured rolling pin. Start from the center of the dough and work towards the edges. If you start to have cracks, piece back together with your hands and continue rolling. Roll out to about 2″ larger in all directions than your jelly roll pan.
  • Roll dough onto rolling pin and transfer to jelly roll pan. Push into corners. Remove excess dough that folds over the top edge of the pan (you can do this easily by rolling your rolling pin along the edges, this will basically ‘cut’ the dough at the very top edge of your pan).
  • After filling is added, crimp edges with your fingers.

Prepare Blueberry Filling

  • In a medium sized mixing bowl, place blueberries, orange zest, orange juice, and orange liqueur and toss to coat. 
  • Add sugar, flour, and cinnamon to the bowl and toss to coat. Set aside until ready to fill crust.
  • When ready to make your pie, pour filling into prepared crust and spread into an even layer.

Prepare Crumble Topping

  • In a medium bowl, add oatmeal, brown sugar, and flour and mix to combine.
  • Add softened butter and cut in with a fork or pastry cutter until large clumps form.
  • Sprinkle evenly over the top of your filling

Bake

  • Preheat oven to 400°F while preparing your filling and topping.
  • When ready to bake, drop heat to 375°F.
  • Bake for 45-55 minutes until bubbly and crust is lightly browned.
  • Cool slightly before serving! Serving with vanilla ice cream is optional, but highly recommended!

Notes

*Crust options:
– Save time by making your pie crust ahead of time:
Pie crust can be made ahead of time. Pre-made crust can chill in your fridge for up to 5 days or be frozen for up to 3 months. If you choose to freeze your pie crust dough, place the flattened and wrapped rectangle of pie crust dough (as noted in Step 5 of the ‘Prepare Your Crust’ section) into your freezer. Thaw overnight in the fridge prior to using for your slab pie.
– Use store-bought pie crust: If preferred, you can purchase pie crust in the frozen section of your local grocery store. The all butter pie crust recipe used for this slab pie is a ‘double crust’ (aka enough to make 2 pies, or one pie with a top crust). If purchasing crust, prepare your crust per the recipe, starting at Step 6 of the ‘Prepare Your Crust’ section.
 
*Crumble option: if preferred, replace ½ C of the oats in the crumble topping with chopped nuts! Pecans or walnuts are both great options.

Nutrition

Calories: 239kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 132mgPotassium: 85mgFiber: 2gSugar: 24gVitamin A: 388IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!

Pie crust recipe adapted from Sally’s Baking Addiction

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Reader Interactions

Comments

    5 from 4 votes (3 ratings without comment)

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    How many stars would you give this recipe?




  1. David says

    April 18, 2022 at 2:50 pm

    5 stars
    I made this a few days ago. INCREDIBLE.

    Reply
    • ourlovelanguageisfood says

      April 18, 2022 at 2:50 pm

      I’m so glad you enjoyed this blueberry slab pie!! Thank you for making my recipe

      Reply

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