Blueberry Delight Slab Pie

Blueberries are my favorite berry, especially tiny wild Maine blueberries. Here the delectable little orbs are featured in a triple-layer slab pie that can be made up to 3 days ahead of time. Alternatively, you can make the individual components separately and assemble everything a few hours before serving. Need to feed a crowd? The recipe can easily be doubled (see my notes below).

When brought to a gathering a few days ago, this was a hit. Several people told me they’d happily eat the entire batch. Requests for the recipe quickly followed. It’s a winner.

Start by making a simple crust from flour, melted butter, and finely chopped pecans. Bake and cool completely.

Next, spread the creamy vanilla filling on the crust.

Lastly, add the luscious homemade blueberry topping. That’s it - super simple.

To cut neatly, it’s best to press a sharp knife straight down, without dragging, then lift the knife straight up, wipe clean, and repeat. If you drag a knife through, the crumbly crust and creamy filling make a huge mess. Of course, it’ll still taste amazing, but it just won’t be very pretty.

Enjoy!

Items used to make this recipe:

(affiliate links)

• quarter sheet pan with cover https://amzn.to/2TVKWXS

• half sheet pan with cover (double recipe) https://amzn.to/3LtEEXE

• microplane zester https://amzn.to/38DludK

• lemon squeezer https://amzn.to/2TWLJb5

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Blueberry Delight Slab Pie

makes 24 servings (2x2-inch squares) *recipe may be doubled - see notes below

Printable Recipe

Ingredients

Crust:

• 1 cup all purpose flour

• 8 tablespoons salted butter, melted

• 3/4 cups finely chopped pecans

Filling:

• 4 ounces cream cheese, room temperature

• 1 cup confectioner’s sugar

• 3/4 teaspoons pure vanilla extract

• 1/8 teaspoon fine salt

• 1 cup heavy cream

Topping:

• 3 cups blueberries (fresh or frozen)

• 6 tablespoons granulated sugar (or more if needed)

• 2 tablespoons cornstarch

• zest of 1 lemon

• 2-3 teaspoons freshly squeezed lemon juice

Directions

To Make the Crust:

1. Preheat oven to 350F and place rack in center position.

2. In a medium bowl, combine the flour and melted butter together until no traces of dry flour remain.

3. Press the flour mixture into the bottom of a quarter sheet pan (9x13x1); sprinkle the chopped pecans evenly on top and press them into the soft flour/butter layer.

4. Bake crust in preheated oven for 30 minutes; remove from oven and cool completely.

To Make the Filling:

1. In a large bowl, use a hand mixer to whip the cream cheese, confectioners sugar, salt, and vanilla until very soft (several minutes); set aside.

2. In a medium bowl, use a hand mixer to whip the cream until stiff peaks form; add about 1/4 of the whipped cream into the cream cheese mixture and mix well.

3. Using a rubber or silicone spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully combined.

4. Spread mixture evenly over cooled crust; chill until ready to top.

To Make the Topping:

• In a large saucepan, combine the blueberries, sugar, cornstarch, and lemon zest over medium-high heat, stirring very frequently, until mixture reaches a full boil; stir constantly for 3 minutes before removing from heat.

• Stir in lemon juice and taste to see if the mixture is sweet enough (I used Wyman’s frozen wild blueberry - if the berries you’re using are more tart that the ones I used, you’ll need to add more sugar); allow mixture to cool completely.

• Spread blueberry filling evenly on top and chill. Serve cold.

Notes

• If you’re tempted to double the creamy filling (and you may very well be), use a 9x13-inch cake pan or casserole dish instead of a 1-inch tall quarter sheet pan.

• To double the recipe, use a 13x18x1 half sheet pan or a 2-inch deep half sheet pan if you make the creamy filling extra thick.

• Ideally, chill for several hours before serving.

• Can be assembled up to 3 days ahead.

• Cover before refrigerating to prevent flavor transfer.

Turkey Pot Pie

What’s your favorite way to use up leftover turkey? My all-time favorite way is to make Turkey Pot Pie. No time to make pie crust, no problem, serve this easy-to-make filling over biscuits, rice, or egg noodles.

In a really good quality pan (this is the one I used), start by sauteing diced onions, salt, and pepper in a little butter. Butter makes everything taste better!

Cook, stirring frequently, for several minutes until the onions smell divine and make your mouth water.

Next add flour to the pan.

The flour is going to help thicken things up for us.

Whisk the flour into the butter and cook for 1-2 minutes to cook off the raw flour flavor - stir constantly so the mixture doesn't burn.  I love using a flat whisk for this job.

Technical stuff:  this step is called making a "roux" (roo).  A roux will thicken a sauce, in this case, a "veloute" (vuh loo tay).  Veloute is one of the 5 classic mother sauces (the other 4 are bechamel, hollandaise, espagnole, and tomat).  Info you may not care to know, but there you go. 

Back to our veloute - once the flour has bubbled away for a minute or two, add cold chicken stock (try my easy recipe) and milk. You could use turkey stock instead of chicken stock, but I actually like the flavor of chicken stock better.

Now whisk constantly until the mixture boils.  The flour will reach its greatest thickening potential when it reaches a full boil. 

Professional tip - to reduce the risk of developing lumps in your sauce, add cold liquid to hot roux.  

… and a full boil has been reached!

See how the mixture thickened?  You should be able to see a trail when you pull a wooden spoon across the bottom of your pan.  

Depending on how flavorful (salty) the chicken stock you used was, you may need to add more salt and pepper so taste it carefully and adjust if necessary.

Remove the sauce from the heat and stir in the cubed turkey and frozen vegetables. The frozen veggies will instantly cool down the filling - this is good because we want the filling to be cool when we fill the pie crusts.

Set the filling aside until needed (or chill in an airtight container for several days).  Taste the filling again, just to be on the safe side.  

For a busy weeknight option, forgo making pie crust and serve this filling over biscuits, rice, or egg noodles.  Just heat it on the stovetop for a few minutes, stirring frequently, until the veggies are warmed through.

Here’s a link to my All-Butter Pie Crust recipe. It’s amazing, but I won’t be upset if you use store-bought crust. One double-crust recipe will be enough to make one 9-inch pie or two 5-inch pies (double the filling recipe below to fill a 9-inch pie).

For a shiny, golden brown crust, make an egg wash by whisking together an egg with a tablespoon of water.

Use a pastry brush to brush the egg wash all over the crust. Cut a few vent holes in the top crust and place the pie(s) on a silicone-lined half sheet pan. The silicone liner will keep the pie(s) from sliding on the pan (long story, don’t ask).

Bake until the crust is golden brown and the filling is hot and bubbly.

Rest for 15 minutes before digging in. Enjoy!

Items used to make this recipe:

(affiliate links)

• 5-inch pie plates https://amzn.to/3LutL8g

• rondeau https://amzn.to/2LwSnhA

• flat whisk https://amzn.to/2scgWaF

• half sheet pan https://amzn.to/3oIjmvC

• silpat liner https://amzn.to/3JmUMbQ

• pastry brush https://amzn.to/2KT38tm

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Turkey Pot Pie

makes two 5-inch pies (double filling for 9-inch pie)

Printable Recipe

Ingredients

• double pie crust recipe (check out my all-butter crust here - lots of how-to photos)

• 3 tablespoons minced onion

• 3 tablespoons unsalted butter

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground dried sage (optional)

• 3 tablespoons all purpose flour

• 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try my homemade)

• 1/3 cup whole milk

• 1 cup diced cooked turkey (or chicken)

• 1 cup frozen mixed vegetables

• 1 large egg

• 1 tablespoon water

Directions

1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.

2. Add the flour and stir for 1-2 minutes.

3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.

4. Remove from heat and stir in cubed turkey and frozen mixed vegetables; set aside until needed (or chill for several days).

5. Preheat oven to 325F and place rack in lower third of oven.

6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.

7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.

8. Chill pies for at least 10 minutes before baking.

9. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.

10. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.

11. Remove from oven and cool for 15 minutes before serving.

Notes

• To make a 9-inch deep pie pot pie, double the filling ingredients.

• To make a 9x13-inch casserole, quadruple filling ingredients and use double pie crust recipe to top the casserole (no bottom crust). Increase baking time until filling bubbles, 45-60 minutes.

• All chicken stock is not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.

• For a really nice crust variation, add 2 teaspoons of whole celery seed to a double crust recipe.

• To make chicken pot pie, substitute chicken for the turkey.