Blueberry-Orange Blossom Honey Slab Pie


What exactly is a slab pie? Well, it's a slab. Of pie. Or as we would say in the South, "a big ole slab o' pie." Our Blueberry-Orange Blossom Honey Slab Pie is fresh and fruity, with berries, honey, sugar, vanilla, and hints of orange and lemon. It's baked in a 15- x 10-inch jellyroll pan, using a crust recipe that conveniently makes enough dough for the rectangular bottom crust, as well as cutouts for the top so your slab pie not only tastes delicious but looks pretty when you serve it. And you can make your dough up to a month ahead of time and store it in the freezer, tightly wrapped in plastic wrap. (Just let it thaw for 8 hours or overnight in your fridge before baking.) Choose cookie cutters in different seasonal shapes to make this slab pie the star of your dessert table. A little sparkling sugar sprinkled on each cutout will make your pie even more festive.

Blueberry-Orange Blossom Honey Slab Pie
Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
Active Time:
30 mins
Cool Time:
1 hrs 30 mins
Total Time:
2 hrs 15 mins
12 serves


  • Slab Pastry Crust

  • All-purpose flour, for work surface

  • 3/4 cup granulated sugar

  • 1/4 cup orange blossom honey

  • 3 tablespoons uncooked quick-cooking tapioca, ground in a spice grinder or food processor

  • 3 tablespoons cornstarch

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 tablespoon orange zest plus 2 Tbsp. fresh juice (from 1 orange)

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon kosher salt

  • 10 cups fresh blueberries (from 5 pt. blueberries)

  • 1 large egg

  • Sparkling sugar (optional)


  1. Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk; roll out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin, and gently fit inside a 15- x 10-inch jelly-roll pan. Turn dough edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around edges of pan. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes.

  2. Stir together granulated sugar, honey, ground tapioca, cornstarch, lemon juice, orange zest, orange juice, vanilla, and kosher salt in a large bowl until combined. Gently stir in blueberries until completely coated. Let mixture stand 15 minutes, stirring occasionally.

  3. Meanwhile, unwrap the remaining smaller Slab Pastry Crust disk; roll out on a lightly floured work surface to ¼-inch thickness. Cut out blooms in various shapes and sizes using assorted flower-shaped cookie cutters. Refrigerate until ready to assemble pie.

  4. Spoon blueberry mixture evenly into prepared crust. Arrange assorted flower cutouts over top of pie. Whisk together egg and 1 tablespoon water in a small bowl. Brush mixture over cutouts. If desired, sprinkle flower cutouts with sparkling sugar.

  5. Bake at 375°F until crust and flowers are browned and filling is bubbly, 45 to 50 minutes, covering crust edges with aluminum foil during final 15 minutes of baking to prevent excessive browning, if needed. Transfer to a wire rack; cool completely, about 1 hour.

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