Blueberry Speculoos Slab Pie
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.
Blueberry Pie
Blueberry pie is nostalgic and simple in appearance but requires enough effort that it always feels positively worthy of any special occasion. I really focused on the flavor in this recipe, so I opted for an all-butter crust and didn’t hold back on the cinnamon, vanilla and lemon zest in the filling. Each of those ingredients allows the blueberry taste to shine and creates the most mouthwatering, classic bite of blueberry pie you can imagine. After the pie is completely cool, I recommend giving it a couple of hours in the fridge. This allows the filling to set completely. You can then bring it back to room temperature and serve!
