AUGUST 19, 2014
We love dessert! I wish we didn’t, but we do. I blame myself. My kids weren’t born with a “sweet tooth”, my baking and love for sweets myself conditioned them into loving their sweets maybe a little bit more than their savories. This past week I made two different kinds of ice cream, a batch of Paleo brownies (froze most of them for lunch box treats), and this blueberry slab pie.
Blueberries (along with most berries) are at their peak in the summetime. They are sweet and delicious and affordable. I can’t really control myself on my weekly trips to the local farmer’s markets. I over buy. Yet a good basket of blueberry’s from Harry’s is hard to resist. I like to take half of my haul and flash freeze them for shakes, pop tarts, cakes, jams, and slab pies.
This dough recipe has many functions and I like to keep extra batches in the freezer (right along side my frozen berries). I have found that gluten free doughs don’t always hold their shape, but this dough worked like a dream.
I have used this dough for individual pop tarts, fruit tarts, and now this slab pie. It folds over easily without falling apart and the end results are delish.
A slab pie or any kind of pie is only as good as it’s crust. This one is flakey, buttery, light, and could probably stand all on it’s own.
Blueberry Slab Pie {Gluten Free}
ingredients
dough:
5 ounces | 140 grams | 1 cup of gluten free flour mix (or regular AP flour, if not making this gluten free)
1/4 teaspoon Celtic sea salt
1/8 teaspoon baking powder
3 ounces | 86 grams | 6 tablespoons unsalted butter, cold and cut into small cubes
4 ounces | 114 grams | 1/4 cup cream cheese, cold and cut into small cubes
2 teaspoons vodka
1-2 teaspoons ice cold waterfilling:
9 ounces | 255 grams | 2 cups blueberries
1.75 ounces | 50 grams | 1/4 cup superfine sugar (granulated is fine)
1 tablespoon tapioca starch
1/8 teaspoon Celtic sea salt
1 lemon, zested and juiced
1 egg, lightly beaten
sanding sugar for sprinklinginstructions:
• preheat oven to 400*. line a baking sheet with heavy duty foil and place a piece of parchment on top. set aside.
• using your food processor, fitted with the metal blade, pulse the flour, salt, baking powder. add the cubed butter and cream cheese and pulse until the mixture resembles course sand. while the machine is on, slowly add the ice cold water and vodka and pulse until the dough starts to form into a ball. don’t over mix.
• place another piece of parchment on your work surface and dust with flour. dump the dough and form into a disc. cover with plastic wrap and refrigerate for at least 30 minutes. if making a double or triple batch, divide dough evenly (I use a kitchen scale) and wrap additional dough tightly and then place in a plastic freezer bag. dough can be frozen for up to two months.
• while the dough is chillin’, make your filling. place all ingredients in a large, glass bowl and toss.
• using the same piece of parchment that you used to form your disc, dust again with flour. roll dough into a 12″ x 15″ rectangle, about 3/8″ thickness ( you don’t want it too thin that you can’t flip it over the top of the berries).
• place berries on one side of the dough, leaving a generous 1/2″ border of dough around the edges. brush the edges with a little bit of water. flip the clean side of dough over the top of the berries. press edges with a fork, making sure there are no gaps between the top and bottom layer of dough. using a paring knife, score the top with 4 – 5 slits (this allows steam to escape while baking).
• beat egg with a tablespoon of water. brush the top with the egg wash and sprinkle the pie with sanding sugar.
• bake 35 – 45 minutes or until golden brown and you can see the blueberries slightly bubbling.
• allow pie to cool before cutting and eating.
• top it off with some vanilla bean ice cream….