Martha Stewart Blueberry Slab Pie

Martha Stewart blueberry slab pie is a flaky, buttery sheet pan dessert with fresh blueberries, lemon zest and a homemade all-butter crust that comes together in 2 hours 15 minutes. Save this easy summer dessert for Fourth of July, potluck day or a backyard cookout, because it's a make-ahead crowd-pleaser.

Keep a few pea-size pieces of butter in the crust dough, because they melt in the oven and leave flaky layers behind. Overmix it and the crust turns tough instead of tender.

Martha bakes this pie in a rimmed jelly-roll pan instead of a round plate, so one batch of dough covers a whole crowd. She also starts the oven at 400 degrees and drops it to 375 once the pie goes in, which sets the crust fast before the filling bubbles.

Martha Stewart Blueberry Slab Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

520

kcal

A tender, flaky double crust holds a jammy lemon-brightened blueberry filling that bubbles up through the vents. Once it cools, the juices thicken enough to cut into clean squares.

Ingredients

• 5 cups all-purpose flour, plus more for rolling
  

• 1 1/2 teaspoons coarse salt
  

• 2 tablespoons sugar
  

• 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  

• 1 to 1 1/2 cups ice water
  

• 2 1/4 pounds fresh or frozen blueberries (8 cups)
  

• 3 tablespoons cornstarch
  

• 1/2 cup sugar
  

• 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
  

Directions

• Mix the crust: Pulse 5 cups flour, 1 1/2 teaspoons coarse salt and 2 tablespoons sugar in a food processor until combined. Then add 2 cups cold butter in small pieces and pulse until the mixture looks like coarse meal with a few pea-size bits of butter left.
• Add the water: With the machine running, add 1 cup ice water, then pulse until the dough is crumbly but holds together when squeezed. If it needs more, add up to 1/2 cup water, 1 tablespoon at a time, and don't overmix.
• Chill the dough: Divide the dough into 2 disks and wrap each one tightly in plastic wrap. Refrigerate them until firm, at least 1 hour or up to overnight.
• Toss the filling: Preheat the oven to 400 degrees. Toss 2 1/4 pounds blueberries, 3 tablespoons cornstarch, 1/2 cup sugar, 1 tablespoon lemon zest and 3 tablespoons lemon juice in a large bowl.
• Line the pan: Roll out 1 disk on a floured surface to a 12-by-16-inch rectangle and fit it into a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in the blueberry filling, then lightly brush the edges of the crust with water.
• Top and seal: Roll out the second disk on a floured surface to an 11-by-15-inch rectangle and lay it over the filling. Press along the moistened edges to seal, then fold the overhang under, tuck it into the pan and crimp.
• Vent the pie: Cut slits across the top with a paring knife so steam can escape. That keeps the crust from puffing up and the juices from spilling over the sides.
• Bake the pie: Place the pie in the oven, then reduce the heat to 375 degrees. Bake for 50 minutes, until the crust is golden and the juices are bubbling.
• Cool and serve: Let the pie cool on a wire rack for 1 hour so the filling can set. Then serve it warm or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, J.K. Adams French rolling pin, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in this slab pie?

Yes, the recipe works with fresh or frozen blueberries. Toss them with the cornstarch, sugar and lemon while still frozen, so they don't release extra juice before the pie goes in the oven.

How do I freeze and reheat blueberry slab pie?

Cool the baked pie all the way down, then wrap it and freeze it for as long as 2 months. When you want it, let it come to room temperature and warm it at 350 degrees for 25 minutes, which brings back the crisp crust.

Can I make a smaller pie for 6 to 8 people?

Halve the recipe and bake it in a 9-inch pie plate instead of the jelly-roll pan. You'll use one disk of dough for each crust, so the method stays the same.

Can I make the dough ahead of time?

You can refrigerate the wrapped disks overnight, which makes the dough easier to roll since the butter stays firm. Let them sit out for a few minutes if they feel too stiff to roll.

What's the most common mistake with this crust?

Overmixing the dough is the usual problem, because it warms the butter and develops gluten, which makes the crust tough. Stop pulsing once the dough holds together when squeezed.