Blueberry Crumble Slab Pie

Name: Blueberry Crumble Slab Pie - Pillsbury Canada
Prep time: 15 min
Total time: 60 min
Yield: 12
Ingredients: 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package; 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

Prep Time: 15 min

Total Time: 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.

Ingredients

Crust

1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Filling

2 lb/1 kg fresh blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon

Topping

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

Pillsbury™ Refrigerated Pie Crusts

Method

Heat 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.
In large bowl, toss Filling ingredients. Dump into crust.
In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
Bake 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.