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Blueberry Crumble Slab Pie
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Prep Time:
15 minutes
Total Time:
1 hour
Blueberry slab pie with a cinnamon crumble topping for a delicious twist on the classic dessert.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 lb fresh blueberries
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • Grated peel of 1 lemon
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted and cooled
Instructions:
  • Preheat oven to 400°F. Place both pie crusts in a half-sheet pan, slightly overlapping. Gently press into corners. Trim edges to 1/2 inch overhanging the sides of the pan, then fold and tuck into the pan.
  • Combine all the Filling ingredients in a large bowl, then pour the mixture into the crust.
  • Mix the topping ingredients in a small bowl until combined. Use your fingers to form olive-sized chunks of topping and scatter them over the filling.
  • Bake until topping is golden and blueberry filling bubbles, around 40-45 minutes. Let it cool a bit, then serve with vanilla ice cream or whipped cream, if desired.

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