Blueberry Crumble Slab Pie

 Traditional blueberry pie gets a tasty twist in this slab pie recipe that’s topped with a cinnamon-y crumble.



Ingredients

Crust

  • 1
    box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

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

Topping

  • 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

Steps

1 Heat oven to 400° F. Place both pie crusts in half-sheet 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.

2 In large bowl, toss Filling ingredients. Dump into crust.

3 In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.

4 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.

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