Recipe courtesy of Molly Yeh
Blueberry Speculoos Slab Pie
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- Level: Easy
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 18 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 346
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 196 mg
Molly is more of a cake person, but this pie is an exception because it’s heavy on crust, her favorite part of any pie. This recipe has a blueberry jam-like filling with a barrier of speculoos spread (basically melted gingerbread) to prevent the crust from sogging — it’s thick and it’s fantastic.
- Level: Easy
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 18 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 346
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 196 mg
Ingredients
Dough:
Filling:
Assembly:
Glaze:
Garnish:
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Directions
- For the dough: To make the dough by hand, combine the flour, sugar, and salt in a medium mixing bowl and whisk together. Add the butter and rub between your fingers until nickel-size flakes of fat are evenly dispersed into flour. Add the ice water and vinegar and gently mix into a shaggy mass. Turn it out onto a clean surface and use your hands to smush it all together into a ball.
- To make the dough in a food processor, pulse to combine the flour, sugar, and salt. Add the butter and pulse until chunks of butter are pea-size (a few larger bits are okay). Drizzle in the water and vinegar; continue to pulse until the dough starts to come together. It may still look crumbly but it’s ready when it sticks together if you squeeze a handful of it together. Turn it out onto a clean surface and use your hands to smush it all together into a ball.
- Divide the dough in half and pat it out into 2 flat rectangles. Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.
- For the filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon juice and zest, cardamom, and salt and toss to combine. (It will seem like too much powdery stuff but it will cook together inside the pie.)
- Preheat the oven to 425 degrees F. Line a half sheet pan with parchment paper. Roll out half of the dough to a large rectangle about 12-by-16 inches and about 1/8-inch thick, dusting with additional flour as needed to prevent sticking. (If it’s a hot day or you’re nervous about rolling, you can roll on a sheet of parchment.) Transfer to the sheet pan and freeze (or refrigerate if it won’t fit in your freezer) while you roll out the other half of the dough to roughly the same size.
- For assembly: Once the bottom dough is cold, gently (or it will tear) spread the speculoos spread in an even layer all over the surface, leaving a 2-inch border around the edges. Dump on the berry mixture and spread evenly. Brush egg wash on the border of the bottom crust, then cover with the top crust. Press the edges together, roll them in, and then crimp. Seal the edges well or the filling will leak. Brush egg wash over the entire surface, cut some slits in the top, and bake until the crust is deep golden; begin checking for doneness at 30 minutes. When done, set the pie on a wire rack to cool in the pan.
- For the glaze: While the pie is cooling, whisk together the powdered sugar, milk, and salt until smooth. Allow the pie to cool to room temperature before drizzling with the glaze and topping with the dehydrated blueberry sprinkles. Once the glaze sets, slice into bars and enjoy. Store leftovers covered at room temperature for 3 to 4 days.
Cook’s Note
It’s optional, but if you like you can substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.
