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

Blueberry Slab Pie

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 2 votes
Prep Time 30 mins
Cook Time 55 mins
Inactive Time 2 hrs
Total Time 3 hrs 25 mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 239 kcal



  • 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

Crumble Topping

  • 1.5 C old fashioned oats*
  • 1 C brown sugar
  • 1/2 C all-purpose flour
  • 1/2 C salted butter softened


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 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!


*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 1/2 C of the oats in the crumble topping with chopped nuts! Pecans or walnuts are both great options.


Calories: 239kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 132mgPotassium: 85mgFiber: 2gSugar: 24gVitamin A: 388IUVitamin C: 6mgCalcium: 19mgIron: 1mg
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