We can celebrate America’s birthday month, right? I made this patriotic blueberry cherry slab pie for a celebration 4th of July week. So I know a few of you looking at the date are wondering why I didn’t wait until next year to share. Well… I was so proud of my first “cute” pie of the summer that I wasn’t going to wait a whole year. That’s an eternity on the internet. And there’s always Labor Day, so you’re welcome. Birthday months are a thing, ICYMI. 😉
Actually, this summer has been a lot about pie, unofficially. I say unofficially because I’m not posting too many summer pies on the blog this year (this will come later). Instead, I’m taking some time for “professional development” and working on taking my pie game to the next level. I can make a good pie – this White Russian Pecan Pie is always a hit – but my double crusted pies aren’t particularly pretty. So we practice, and then we share. But this cherry slab pie was so easy to assemble that I knew I had to share it now. Check out the video I took to see how it comes together!
Since it’s a slab pie and not a round pie, and there isn’t much to assembly, which means even novice pie bakers can feel confident! I included a recipe for a homemade pie crust because I love butter pie crusts, but you can use a store bought crust too. You will need just a little more than the standard double crust recipe, so make sure you have 2 crusts. You can store the extra or make some peach hand pies or pie cookies! Slab pies are a great dessert for a crowd, and it’s never a bad thing to have more than one dessert available.
To keep this pie a patriotic dessert recipe, I made sure to include red, white, and blue! The “white” is the pie crust, the “red” is the fresh cherry pie filling, and the “blue” is the fresh blueberry filling used under the stars. Isn’t that cute? The cherry filling and blueberry pie filling won’t touch, so it’s almost like serving two different desserts in one. If you haven’t watched the above video, check it out to see the super easy trick to keeping the fillings separated.
I used a fondant ribbon cutter to cut even, ruffled strips for the flag. If you don’t have a roller cutter, you may use a pizza wheel. You’ll need to work quickly, so using a cutting tool instead of trying to cut by hand is best. Pie crust is happiest cold. Speaking of which, I recommend making your pie crusts a day in advance. Not only does this split the work for you, you have a chance to cool the filling before assembling the pie. At the very least, allow for an hour or so between making the fillings and assembling the pie for baking.
The great thing about a slab pie is that the baking time is rather quick, and you don’t have hours upon hours of cooling time to wait before cutting the pie. The larger surface area means that the filling sets and cools much faster, so you can cut into your slab pie as soon as 30-45 minutes after baking. I started assembling this one at about 2 in the afternoon, had it baked, cooled enough to shoot, and ready and waiting for company at 5. In fact, those who wanted slightly warmed pie had to wait while we placed it back in the oven for a few minutes to warm. If you think this means slab pies are my new favorite for company, you are correct! Stress free desserts for a crowd it is!
I hope you enjoy this patriotic blueberry cherry slab pie recipe! If you haven’t made a slab pie yet, invite some friends, grab some delicious fresh fruit at the market, and get to baking.
All Butter Slab Pie Crust
- 3 3/4 cups all purpose flour
- 1 1/2 tablespoons granulated sugar
- 24 tablespoons butter, very cold, cubed
- 3/4 cup ice cold water
Fresh Blueberry Pie Filling
- 2 cups fresh blueberries, or frozen
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Cherry Pie Filling
- 6 cups fresh cherries, pitted, stems removed
- 2/3 cups granulated sugar
- 2 tablespoons water
- 1 1/2 tablespoons lemon juice
- 1/3 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
To Finish the Pie (optional)
- 1 egg
- 1/4 cup turbinado sugar
Prepare the Pie Crust (up to 3 days in advance)
- In a large mixing bowl, stir together the flour, sugar, and salt. Sprinkle the cubed butter over the dry ingredients and cut into the flour using a pastry cutter or two knives. Stop once the butter is about pea sized.
- Pour in 1/4 cup of the ice water and stir into the flour. Keep adding by the tablespoon until the flour just comes together and isn't dry. It shouldn't be sticky either. You may not need all the water.
- Shape the dough into 2 discs, one larger than the other, and wrap tightly in plastic wrap. Refrigerate at least 2 hours before rolling out, up to 3 days.
Make the Blueberry Filling
- Place 1/2 a cup of the berries in a small sauce pan with the sugar and lemon juice. Cook over medium low heat, stirring frequently, until the sugar melts.
- In a separate small bowl, stir together the cornstarch and water. Pour into the saucepan once the sugar has melted. Bring the mixture to a boil over medium heat and allow to boil 1 minute, until thick.
- Immediately remove from the heat and transfer to a heat-proof bowl. Stir in the remaining ingredients and allow to cool at least 30 minutes before using in the pie. May be made a day in advance.
Make the Cherry Filling
- Place 3 cups of the cherries in a medium sauce pan with the sugar, 2 tablespoons of water, and lemon juice. If you are using frozen cherries, omit the water. Cook over medium low heat, stirring frequently, until the sugar dissolves.
- In a separate small bowl, stir together the 1/3 cup water and cornstarch. Pour into the saucepan once the sugar has dissolved and bring the mixture to a boil over medium heat. Allow to boil 1 minute, stirring constantly, until you feel it thicken.
- Remove for the heat and transfer to a heat-proof bowl. Stir in the remaining ingredients and allow to cool at least 30 minutes before using in the pie. May be made a day in advance.
To Assemble the Slab Pie
- Preheat your oven to 400 F.
- Take the larger disc of dough out of the refrigerator. Roll out on a well floured surface to approximately a 19x14 inch square (the typical jelly roll pan is 12x17 inches). Transfer the dough to the pan and lay carefully across the bottom, draping the dough up the sides.
- Remove the smaller disc from the refrigerator and pinch off a golf ball sized piece of dough. Roll into a snake and use to section off the "stars" section of your flag. This area is smaller than 1/4 of the rectangle. Trim excess to re-roll for the stars and stripes.
- Pour the blueberry filling into the smaller square of your pie, and the cherry filling into the rest of the pie.
- Roll the remaining dough and use a pizza wheel or fondant ribbon cutter to cut out the stripes for your flag. Use a small star shaped cookie cutter to cut the stars. Arrange on the pie.
- Whisk the egg with 1 tablespoon of water and brush onto the stars and stripes. Top with a sprinkle of the turbinado sugar.
- Bake the pie for 30 minutes until the top crust has a nice golden color. Allow to cool at least 30 minutes before serving.
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