Tuesday, July 22, 2014

Blueberry Ginger Slab Pie

I had a barbecue at my father's to attend this past weekend where I was invited to bring a dish, so I've got an extra item to add in! I actually made two things, but one really didn't turn out well so I just saved that for Evan and I to nom on (if you'd like to make chorizo scotch eggs (sounds awesome, right) and let me know how they turned out and what the secret is, you can find the recipe here). 

I ended up making a blueberry slab pie which, I must say, turned out really well. It isn't very often that I take over sweets to their get togethers where they are excited about me leaving the extras. I got the recipe from Food52, which is an amazing resource for the at-home kitchen. Seriously, if you aren't on their newsletter list, I highly recommend it! Their recipe includes an awesome sounding rye dough recipe as well, which I forewent this round but definitely mean to try next time. You can find the original recipe here.

I was very liberal with measuring out the flavoring ingredients and I also grated everything with a very large grate setting. I like chunks of ingredients in my food. I don't think I've ever finely chopped anything in my life. 

Blueberry Ginger Slab Pie
1 package pastry dough
5 cups blueberries (about 2 1/2 pints)
1 cup sugar
1/4 cup flour
1 pinch salt
Zest of one lemon
1 teaspoon grated fresh ginger
1 tablespoon vanilla extract
1 egg for egg wash

1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Get your pastry dough out to thaw a bit while you work.
2. Gently toss the blueberries, sugar, flour, salt, lemon zest, ginger, and vanilla extract in a bowl until well combined. 
3. Place the first piece of dough on the prepared baking sheet and pour the blueberry mixture on top, leaving a generous border of at least 1 1/2 inches around the edges. Lay the second piece over the blueberry filling in one piece, and fold the bottom crust up over the top and seal the edges very well by pressing firmly with the tines of a fork. You could also, of course, cut the top pastry piece into strips and create a lattice. Cut a few vents in the top. Brush the top of the pie with a beaten egg and generously sprinkle it with sugar. 
4. Bake the pie until the crust is deep golden brown and the juices are bubbling, 35 to 45 minutes. Cool slightly before cutting into squares and serving with ice cream or whipped cream.

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