Bumbleberry Slab Pie

This is hands down my very favorite pie. The filling amount works for either the slab pie or a standard nine inch deep pie, but this particular (also my very favorite) crust is sized for a jelly roll pan (10×16).

I like the slab so much more, because this crust is tender, flaky, and incredibly good, and the ratio of pie crust to filling is more like a pop tart on steroids!

Jim and I have and endless supply (for two people) of blueberries and blackberries. They grow beautifully here in Arkansas with little maintenance, unlike fruit trees, and I pick for a month straight in the summer, filling our freezer with winter yumminess!

My other favorite recipe using our blueberries are these sourdough blueberry muffins. They are so delicious, and health!

For the Bumbleberry Filling

2 tablespoons Ruby Red Port
Grated zest and juice of one orange
1/4 teaspoon fiori di sicilia (my secret ingredient!)
426g blueberries (3 cups) fresh or frozen
426g blackberries (3 cups) fresh or frozen
1/4 teaspoon ground cloves
200g sugar
30g quick cooking tapioca
sparkling sugar to decorate
cinnamon sugar

Place all the ingredients except the dough in a 2 1/2 quart saucepan and simmer until filling is thickened. Cool completely.

For the Pie Crust

227g lard, chilled and cubed
113 g butter (1 stick) chilled and cubed
450g all purpose flour
1/2 teaspoon salt
141g ice cold water, adding 1-2 more tablespoons if needed.

Pulse the salt and flour together in a food processor, then pulse in the lard. About ten pulses should do it.

Pulse in the butter gently, about 4-5 pulses, then pulse in the water a bit at a time. You want to make certain the chunks of butter remain fairly good sized.

Refrigerate in shaped disks for at least 2 hours.

Preheat the oven to 425 degrees. Roll out half the pie dough into a rectangle to fit the 10×16 inch jelly roll pan. Spread the filling evenly on top of the dough. Don’t freak out, it’s not a lot of filling like a pie.

Sprinkle liberally with cinnamon sugar. Don’t be shy about it! Roll out the second pie crust and place it on top, crimping the edges. Brush with heavy cream and sprinkle (again, rather liberally) with sparkling sugar.

Bake for 15 minutes, reduce oven temperature to 350 degrees, and bake until the crust is golden brown and the filling is just starting to bubble up through the slits, anywhere from 35-50 minutes.

Enjoy! It’s on the tart side because our berries are on the tart side, being mostly the rabbit eye variety which are exceptional for baking. You make need to adjust your sugar accordingly depending on the sweetness of your berries.

CJ Tinkle

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