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.
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!
TELL ME ABOUT THIS BLUEBERRY SLAB PIE RECIPE
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.
4 KEY INGREDIENTS FOR MAKING THIS LARGE BLUEBERRY CRUMBLE PIE
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.
OVERVIEW: HOW TO MAKE THIS SLAB PIE RECIPE
As previously noted, this recipe is a little longer because making your own pie crust is a bit of a process (but so, so worth it!). Due to length, this section is going to be a bit higher-level than some of my other posts. Make sure to hop down to the recipe card for all the details!
- 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.
time saving 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.
time saving 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.
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.
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? YOU MAY ALSO ENJOY:
- Lemon Blueberry Baked Donuts
- No Bake Key Lime Pie
- Lemon Meringue Tartlets
- White Chocolate and Raspberry Blondies
Blueberry Slab Pie
- 2.5 C all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 C unsalted butter frozen & grated (or cubed) – make sure it is still cold!
- 1/2 C ice-cold water
- 3 pints fresh blueberries rinsed thoroughly
- zest of 1 orange
- 2 tsp fresh squeezed orange juice
- 2 tsps Grand Marnier or other orange liqueur
- 1 C granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1.5 C old fashioned oats*
- 1 C brown sugar
- 1/2 C all-purpose flour
- 1/2 C salted butter softened
- 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 Tbsp 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
- 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!
Pie crust recipe adapted from Sally’s Baking Addiction