Blueberry-Plum Slab Pie


Fresh blueberries and plums make this slab pie rich with summer flavors.

Blueberry-Plum Slab Pie
Yield: 10 to 12 servings
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  1. Slab Pie Dough (recipe follows)
  2. 5 cups fresh blueberries
  3. 5 cups pitted sliced fresh plums 3⁄4 cup sugar
  4. 1⁄4 cup tapioca flour
  5. 1⁄2 teaspoon orange zest
  6. 1⁄2 teaspoon kosher salt
  7. 1 large egg, lightly beaten
  8. 1 tablespoon turbinado sugar
  1. Preheat oven to 400°. Line a 15x10-inch rimmed baking sheet with parchment paper. Set aside.
  2. On a lightly floured surface, roll 1 disk of Slab Pie Dough into an 18x13-inch rectangle. Transfer to prepared pan, pressing into corners and letting dough extend over sides. Freeze 10 minutes.
  3. In a large bowl, stir together blueberries, plums, sugar, tapioca flour, zest, and salt. Spread mixture over piecrust, leaving a 1-inch border.
  4. On a lightly floured surface, roll remaining disk of Slab Pie Dough into a 16x11-inch rectangle. Place over filling. Fold edges under, and crimp as desired. Cut vents in top of pie. Brush with beaten egg, and sprinkle with turbinado sugar.
  5. Bake 15 minutes. Reduce oven to 350°. Bake until golden brown and bubbly, approximately 45 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Taste of the South
Slab Pie Dough
Yield: 2 piecrusts
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  1. 4 cups all-purpose flour
  2. 1⁄2 cup sugar
  3. 2 teaspoons kosher salt
  4. 12 tablespoons cold unsalted butter, cubed
  5. 3⁄4 cup cold water
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse crumbs, approximately 30 seconds.
  2. With processor running, add 3⁄4 cup water in a slow steady stream until a dough forms. Shape dough into 2 disks; cover tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.
Taste of the South



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