Blueberry Slab Pie by Mary-Grace Hamilton - Musely
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Blueberry Slab Pie

posted in Food & Drink > Recipes
  • Ingredients

    - 2 boxes Pillsbury™ refrigerated pie crusts, softened as directed on box

    - 4 cups fresh blueberries (2 lb)

    - 1/2 cup plus 2 teaspoons sugar

    - 3 tablespoons cornstarch

    - 1 teaspoon ground cinnamon

    - 1 teaspoon grated lemon peel

    - 1 egg, beaten

  • Directions: 

    - Heat oven to 400°F. Remove 2 of the pie crusts from pouches

    - Unroll and stack on lightly floured surface

    - Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch 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 17x12-inch rectangle. To make lattice top, cut 1/2-inch-wide strips with pastry cutter 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

  • Enjoy! 


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