Dreamy Creamy Blueberry Slab Pie

Just like the name promises, this Dreamy Creamy Blueberry Slab Pie really is what dreams are made of. Taking second place in the America’s Best Blueberry Pie Contest, the irresistible combo of fresh blueberries and cream cheese gives this pie a rich texture and tangy edge that will keep people coming back for another slice.

Creamy Creamy Blueberry Slab Pie

If your pan has a slightly different dimension, this recipe will still work.

Ingredients

Crust

  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cardamom
  • 1 3/4 cups lard (or use vegetable shortening if desired)
  • 1/2 cup ice cold water
  • 1 tablespoon cider vinegar
  • 1 large egg

Filling

  • 7 cups fresh blueberries
  • 2 tablespoons minute tapioca
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 12 ounces brick cream cheese, softened at room temperature
  • Zest of 1 lemon (about 1 tablespoon)
  • 2 tablespoons lemon juice
  • 1/2 cup + 1 tablespoon granulated sugar, separated
  • 1 egg
  • 1 teaspoon water

Instructions

  1. Crust: Whisk together flour, sugar, salt and cardamom. Cut in lard until mixture is crumbly.
  2. In a small bowl whisk together water, vinegar and egg. Add to flour mixture and stir until moistened. Shape into 2 disks, cover and refrigerate for at least 30 minutes.
  3. Filling: Heat oven to 400 degrees F.
  4. Stir together blueberries, tapioca, sugar and 1 tablespoon lemon juice. Let sit for 15 minutes.
  5. Whisk together cream cheese, lemon zest, 2 tablespoons lemon juice and sugar.
  6. Thinly roll out one dough disk to fit into a 15x10x1- inch sheet pan. Trim edges. Spread cream cheese mixture evenly over dough. Top with blueberry mixture.
  7. Roll out the second dough disk and cut it into strips. Cover pie with dough strips and finish edges as you like.
  8. Whisk together egg and water. Brush on strips and edges. Sprinkle with sugar.
  9. Bake pie on second to the bottom rack at 400 degrees F for 30 minutes.
  10. Cover loosely with aluminum foil and bake 15 minutes longer or until done.

Nutrition Facts - Amount per serving: Daily Value %* Calories 650 Total Fat 40g 62% Saturated Fat 18g 90% Cholesterol 45mg 15% Sodium 390mg 16% Potassium 170mg 5% Dietary Fiber 3g 12% Sugars 29g Protein 7g 14% Vitamin A 110mcg Vitamin C 10mg 17% Calcium 40mg 4% Iron 2mg 11% Vitamin D 0mcg

Recipe and photo used with permission from: US Highbush Blueberry Council
Created by Renata Stanko for America’s Best Blueberry Pie Contest