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Blueberry Crumble Slab Pie

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Blueberry Crumble Slab Pie
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12
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Traditional blueberry pie gets a tasty twist in this slab pie recipe that’s topped with a cinnamon-y crumble.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
lb fresh blueberries
1/2
cup granulated sugar
3
tablespoons cornstarch
1/4
teaspoon ground cinnamon
Grated peel of 1 lemon

Topping

1
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
5
tablespoons butter, melted and cooled

Directions

  • 1 Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
  • 2 In large bowl, toss Filling ingredients. Dump into crust.
  • 3 In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
  • 4 Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Tips  

Frozen blueberries can be used. Do not thaw, and increase cornstarch to 4 tablespoons.

If crust and crumb topping are browned before filling has had a chance to thicken and bubble, cover with foil for remainder of bake time.

Pie filling will thicken upon standing. For cleaner slices, let pie cool completely, 1 to 2 hours.

Nutrition Information 
No nutrition information available for this recipe
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