Dessert EasyPeasy Entertaining HEALTH/WELLNESS

Blueberry Maple Syrup Slab Pie

Slab pie is the rage these days. I bought a book earlier this summer, Pie Squared by Cathy Barrow. Promising myself that I would get into making slab pies, naturally there was little time until now to do so. Tonight we have been invited to have dinner with Lucy’s Granola. My foodie friends are directly referred to by the scrumptious products that they make. With a box of Blue Zee Farm Organic Blueberries in the freezer, awaiting their fate to go into one of our new products, I stole a few for my pie. The dog bone top crust is in memory of Rothko, a faithful four-legged friend at the Lucy’s Granola household for many years, who has sadly passed on.

Why butter crust is better.

Well, quite simply because it has butter. Butter makes for a flaky crust that melts in your mouth. Shortening leaves a mealy texture, and does not really allow the crust to hold together. Butter makes for little pockets of moisture and air that give a lightness to the crust. It just does not get better than that.

I used Melissa Clarke’s Butter Crust Recipe. Her recipe called for European butter. Yes, there is a difference. Many commercial butters have water added to them and the butter fat content is lower in American butters most of the time. You want to find a butter that has a 12% fat content to be the equivalent of the European one. I have noticed that there are a few brands of butter showing up that have a higher fat content, so if you cannot find one marked “European”, check the amount of fat.

Looking for more slab pie recipes? I highly recommend this book:

Pie Squared, by Cathy Barrow (Affiliate link through Amazon, Bleuberet receives a portion of the sale.).

Blueberry Maple Syrup Slab Pie

Serves: 8-10
Prep Time: 20 minutes Cooking Time: 1 hour


  • Melissa Clark's Butter Crust Recipe
  • 16 oz/454g Organic Blueberries
  • 6 fl.oz/180ml maple syrup (dark amber is best)
  • 2 TBSP potato starch



Preheat oven to 325°F/165°C.


Make pie crust according to instructions.


After crust has chilled and is ready to be rolled out, start to prepare the filling.


Place berries in a large bowl.


Sprinkle with potato starch.


Drizzle maple syrup over the berries and stir gently to coat.


Roll out dough into a large rectangle.


Roll out a top crust or cut pieces with a cookie cutter.


Line sheet pan with parchment paper.


Place the rectangle of crust into the pan.


Spoon the berries into the crust and spread out into a level layer.


Roll the top edges of the crust in (or place top crust on and make a rolled edge)or place cutout pieces of crust on top of the berries.


Make the egg wash by. combining egg and milk in a separate bowl and brush the top crust generously.


Place on middle rack in oven and bake for 55-60 minutes.


The curst should be golden brown. Drizzle with cream to serve.


We are trying more and more to use honey or maple syrup in our baking. If you desire a slightly sweeter taste, use honey. But again, in our quest for healthy eating, the lessening of refined sugars is the goal.

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