Contents
- 1 The First Bite That Stole My Heart
- 2 My Messy First Try
- 3 Why This Pie Works
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Blueberry Slab Pie with Oat Crumble Topping
- 7 3 Fun Twists on This Classic Pie
- 8 Serving Ideas for Your Slab Pie
- 9 Keeping It Fresh
- 10 Troubleshooting Tips
- 11 Your Questions Answered
- 12 Slice of Joy
- 13 Blueberry Slab Pie with Oat Crumble Topping
The First Bite That Stole My Heart
The smell of warm blueberries and cinnamon hit me first. Then came the crunch of oat crumble, soft fruit, and flaky crust. My neighbor brought this pie to a summer potluck. One bite, and I was hooked. Ever wondered how you could turn Blueberry Slab Pie with Oat Crumble Topping into something unforgettable? It’s all in the balance—sweet, tart, and buttery. Now I make it for every big gathering. Share your favorite potluck desserts below!My Messy First Try
My first attempt was… messy. The dough cracked, the filling bubbled over, and the crumble clumped. But the taste? Perfect. Home cooking isn’t about perfection—it’s about joy. A lopsided pie still brings people together. That’s why I keep baking. What’s your favorite “imperfect” kitchen win?Why This Pie Works
– The orange zest brightens the berries without overpowering them. – The oat crumble adds crunch but melts into the filling. Which flavor combo surprises you most? Is it the orange liqueur or the cinnamon? Vote in the comments!A Slice of History
Slab pies started in the 1800s for feeding crowds. They’re simpler than round pies but just as tasty. *Did you know?* Blueberries were called “star berries” by Native Americans for their blossom shape. This recipe mixes old traditions with modern ease. Tell us your family’s pie story!Ingredients:
Ingredient | Amount | Notes |
---|---|---|
All-purpose flour | 2.5 C | For crust |
Granulated sugar | 2 teaspoon | For crust |
Salt | 1 teaspoon | |
Unsalted butter | 1 C | Frozen & grated (or cubed), keep cold |
Ice-cold water | ½ C | |
Fresh blueberries | 3 pints | Rinsed thoroughly |
Orange zest | 1 orange | |
Fresh squeezed orange juice | 2 teaspoon | |
Grand Marnier or other orange liqueur | 2 teaspoon | |
Granulated sugar | 1 C | For filling |
All-purpose flour | ¼ C | For filling |
Cinnamon | ½ teaspoon | |
Old fashioned oats | 1.5 C | For topping |
Brown sugar | 1 C | For topping |
All-purpose flour | ½ C | For topping |
Salted butter | ½ C | Softened, for topping |
How to Make Blueberry Slab Pie with Oat Crumble Topping
Step 1 Make the crust first. Mix flour, sugar, and salt in a food processor. Add cold grated butter and pulse until crumbly. Pour in ice water until dough forms. (Hard-learned tip: Freeze butter first for flakier crust.) Step 2 Roll the dough into a rectangle. Chill it for at least 2 hours. Press it into a jelly roll pan. Trim edges and crimp them neatly. Step 3 Toss blueberries with orange zest, juice, and sugar. Add flour and cinnamon to thicken. Spread filling over the crust. *Fun fact: Grand Marnier adds a fancy twist.* Step 4 Mix oats, brown sugar, and flour for topping. Cut in softened butter until clumpy. Sprinkle evenly over blueberries. Bake until bubbly and golden. What’s the secret to a crisp crumble topping? Share below! Cook Time: 55 minutes Total Time: 3 hours 25 minutes Yield: 24 servings Category: Dessert, Pie3 Fun Twists on This Classic Pie
Mixed Berry Bliss Swap blueberries for raspberries, blackberries, and strawberries. Adds tangy sweetness. Peach Cobbler Style Use peaches instead of blueberries. Top with extra cinnamon. Nutty Crunch Add chopped almonds to the oat topping. Gives a toasty bite. Which twist would you try first? Vote in the comments!Serving Ideas for Your Slab Pie
Serve warm with vanilla ice cream. Or try whipped cream for extra richness. Pair with iced tea for a refreshing combo. Wine lovers, try a glass of Riesling. Which would you choose tonight? Tell us your pick!Keeping It Fresh
Store leftover pie in the fridge for up to 4 days. Cover it tightly with foil. For longer storage, freeze slices wrapped in plastic for 2 months. Thaw overnight in the fridge. Reheat in a 300°F oven for 10 minutes to revive the crisp crust. Batch-cooking tip: Double the filling and freeze half for future pies. Just thaw and bake with fresh crust. *Fun fact*: My neighbor swears this pie tastes even better day two. Have you tried making ahead? Share your tricks below!Troubleshooting Tips
Soggy crust? Blind-bake it for 10 minutes before adding filling. Too sweet? Reduce sugar by ¼ cup next time. Crumbly topping? Press it gently into the filling so it sticks. Why this matters: Small tweaks make big flavor wins. If berries leak, toss them with 1 extra tablespoon of flour. Burnt edges? Shield them with foil halfway through baking. Tell me: What’s your go-to pie fix?Your Questions Answered
Q: Can I make this gluten-free? A: Swap all-purpose flour for a 1:1 GF blend. Add ½ teaspoon xanthan gum. Q: How far ahead can I prep? A: Make dough 3 days ahead. Assemble and bake day-of for best texture. Q: No Grand Marnier? A: Use 1 teaspoon vanilla or skip it. The orange zest shines either way. Q: Can I halve the recipe? A: Yes! Use a 9×9 pan. Bake 35-40 minutes. Q: Frozen berries okay? A: Thaw and drain them first. Toss with 2 extra tablespoons flour. Why this matters: Juicy pies need structure.Slice of Joy
This pie brings summer to your table any time. I love seeing your twists! Tag @SavoryDiscovery on Pinterest with your creations. Happy cooking! —Elowen Thorn.Blueberry Slab Pie with Oat Crumble Topping
Description
Enjoy this delicious Blueberry Slab Pie with a buttery oat crumble topping, perfect for gatherings and dessert lovers.
Ingredients
Instructions
- 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 tablespoon 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.
- Bake: 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.
Notes
- For best results, ensure butter remains cold when preparing the crust. Serve warm with ice cream for an extra treat.
Blueberry, Pie, Slab Pie, Oat Crumble, Dessert