Blueberry-Orange Blossom Honey Slab Pie

Name: Blueberry-Orange Blossom Honey Slab Pie
Total time: 2 h 15 min
Yield: Serves 12
Ingredients: 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 Rating
1 Review

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.

By Pam Lolley

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Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen

Recipe Summary test

active:

30 mins

cool:

1 hr 30 mins

total:

2 hrs 15 mins

Yield:

Serves 12

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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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Aja Perrin

06/21/2021

Despite the many challenges I faced making it, this pie was FABULOUS! I only own a small 2 cup food processor, so I figured I would just make the crust the old fashioned way with a pastry blender. I broke it up into small peas of fat and used a fork to mix in all the water, (like you do) and put it in the fridge to chill, but it was obvious that this wasn’t going to work. It was never going to roll out into a homogeneous gorgeous crust. 24 hours of chiliing later (and the day of the party) I decided on a last ditch effort before I gave up and made cobbler with my 5 pints of berries. I broke up the very crumbly crust and stuck it in my small processor, and pulsed, little by little. IT WORKED! I patted the crumbs back together, and rolled it out on wax paper with a sheet of plastic wrap between the pin and dough, with no additional flour and came out with the most beautiful crust. Sadly, my solitary set of pie weights didn’t fill up the jelly roll pan, but 3 bags of red beans AND the pie weights later, I was set. The crust came out exactly as planned.
Now for the tapioca drama. The kind I bought was ALREADY crushed up, so I just dumped it in, but as it baked I could see that there were hard chunks of it floating around the top of the pie, after 40 mins, I covered the pie with a huge sheet of tin foil with the center cut out so that the crust would be covered and needed to cook it an additional 20 minutes until I saw the center juices bubbling (which the internet assured me would make my tapioca chunks “activate” into jelly goodness). I took it out and told everyone it was ruined. I could SEE the hard chunks on top, I picked one out with my nail, and bit it. Hard. It would be crunchy and gross. BUT seven hours later when it was time for pie THEY WERE GONE! My pie was PERFECT. The crust was amazing, the blueberries were perfect. It didn’t pour out in a goopy mess as I cut slices. There were no hard chunks. Every single person loved it. And I proudly said I was wrong! I don’t know what happened but it worked!
So, I am writing this long review to tell you that even if you feel like it’s gone awry, it might be not only acceptable after all, but AMAZING.

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Blueberry-Orange Blossom Honey Slab Pie

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Blueberry-Orange Blossom Honey Slab Pie