Blueberry Crumble Slab Pie
- Prep 15 min
- Total 60 min
- Servings 12
Traditional blueberry pie gets a tasty twist in this slab pie recipe that’s topped with a cinnamon-y crumble. Recipe by Annalise Sandberg.
Created Apr 23, 2018
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 2 lb/1 kg fresh blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- Grated peel of 1 lemon
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons butter, melted and cooled
Steps
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1Heat oven to 400° F. Place both pie crusts in 15x10x1-inch pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
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2In large bowl, toss Filling ingredients. Dump into crust.
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3In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
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4Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Information
237.2 Calories, 9.1g Total Fat, 1.6g Protein, 39.6g Total Carbs, 18.8g Sugars
Nutrition Facts
Serving Size: 12 servings
- Calories
- 237.2
- Total Fat
- 9.1g
- Saturated Fat
- 4.7g
- Cholesterol
- 16.1mg
- Sodium
- 138mg
- Total Carbs
- 39.6g
- Dietary Fiber
- 1.9g
- Sugars
- 18.8g
- Protein
- 1.6g
% Daily Value*:
Exchanges:
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