A variation of this recipe was hidden in the last five pages of an old Food & Wine magazine. There were no pictures to entice me, just a small banner that said “Blue Ribbon Winner” and the intriguing title of “Slab Pie”. It sounds like a title suited to a side of beef more than a delicious dessert, but don’t let the name put you off – this pie is indeed a winner!
The best part of this recipe? No fancy tools required, just two hands, a sheet pan and a piece of parchment. Second best part? Getting that first piece out of the pie is….well, a piece of cake.
Pear and Blueberry Slab Pie
- 2 1/2 cups all-purpose flour
- 1 Tbls. granulated sugar
- 1 tsp. kosher salt
- 2 sticks cold unsalted butter cubed into pea sized pieces
- 1/2 cup cold water
- 5 ripe pears
- 1 3/4 cups frozen blueberries
- 1/2 cup sugar
- 1 tsp. ground ginger
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
Egg Wash and Topping
- 1 large egg beaten with 1 Tbls. water
- 2 Tbls. turbinado sugar
- 1. Add the dry crust ingredients into the work bowl of a food processor fitted with the S-blade. Pulse to combine. Add cubed butter and pulse until mixture resembles coarse cornmeal. Gradually add the cold water to the crust mix, pulsing until the dough starts to come together.
- 2. Turn the dough out onto a lightly floured work surface and press together. Divide dough ball in half and press each half into a square. Wrap dough squares in plastic wrap and let rest in the refrigerator for at least 45 minutes.
- 3. Move oven rack to middle position. Preheat oven to 400 F. On a lightly floured work surface, roll out each ball of dough into a 12" square. Place one dough square on a parchment lined sheet pan. Cover with another sheet of parchment, then the second dough square. Refrigerate for 15 minutes.
- 4. Peel and core the pears. Slice into 1/4" thick wedges.
- 5. In a mixing bowl, whisk together the filling dry ingredients. Add sliced pears and frozen blueberries. Stir until combined.
- 6. Lift the top dough square and parchment off of the bottom sheet. Evenly distribute the fruit mixture onto the bottom crust, leaving a 1" border. Cover the fruit mix with the top crust and crimp the crust edges together, sealing the filling inside.
- 7. Brush the crust with the egg wash and sprinkle with turbinado sugar. Cut 16 1" slits into the top.
- 8. Bake for 45-50 minutes, until crust is golden and filling is bubbling through the vents.
- 9. Cool and serve!