- Difficulty: Simple
- Makes: 18 squares
- Nutritional Info Per Piece: Serves 1 out of 18 pieces Calories 346 Total Fat 15 g Saturated Fat 8 g Carbohydrates 52 g Fiber 2 g Sugar 25 g Protein 4 g Cholesterol 44 mg Sodium 196 mg
- Total Time: 2 hrs 40 min
- Hands-On: 40 min
Though Molly generally prefers cakes, this pie is a clear exceptionit's heavy on the crust, which is her favorite part of any pie. Inside, you'll find a blueberry filling reminiscent of jam, topped with a layer of speculoos spread (think gingerbread, but creamy), which keeps the crust from absorbing too much liquid. The result: thick and delicious pie bars that will have you craving seconds!
IngredientsDough:- 3 cups (390g) all-purpose flour, plus extra for dusting (see Cook's Note)
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups unsalted butter (283g), chilled and cut into cubes
- 1/2 cup (120g) ice-cold water
- 1 tablespoon (15g) apple cider vinegar
- 4 cups berries (2 pint boxes, each around 10oz/283g)use blueberries or juneberries
- 1/2 cup (100g) granulated sugar
- 1/4 cup (32g) cornstarch
- Juice and zest from half a lemon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 cup (120g) speculoos spread, brought to room temperature
- 1 large egg, whisked with a splash of water for egg wash
- 1 1/2 cups (180g) powdered sugar
- 2 tablespoons (30g) milk
- Pinch kosher salt
- Crushed dried blueberriesthe "nature's sprinkles"
- Making the DoughBy Hand: Combine flour, sugar, and salt in a mixing bowl; whisk together. Work in the butter with your fingers until you see flakes about the size of a nickel spread throughout. Drizzle in the ice water and vinegar, then lightly mix until it forms a shaggy mixture. Turn the dough onto a clean surface and use your hands to bring it together into a ball. Get ready for the flakiest crust that'll make this pie irresistible!
- Making the DoughFood Processor:Pulse flour, sugar, and salt briefly. Add cubed butter and pulse until pea-sized pieces remain (some bigger bits are okay). Pour water and vinegar over; pulse just until the mixture starts to hold together. Dough might seem crumbly, but if it holds together when squeezed, it's ready. Move to a clean surface and bring together by hand into a ball.
- Divide the dough and flatten into 2 rectangles. Wrap in plastic and chill for at least 30 minutes, or up to 48 hours.
- Prepare the Filling:In a medium bowl, gently mix the berries, sugar, cornstarch, lemon juice and zest, cardamom, and salt. It may look like too many dry ingredients, but they'll blend as the pie bakes into juicy perfection.
- Preheat oven to 425F. Line a half-sheet pan with parchment. Roll out one dough half into a large 12-by-16 inch rectangle, about 1/8-inch thickness. Dust with more flour if it sticks. Rolling on parchment helps if it's warm or you're worried about sticking. Transfer to pan; chill in freezer (or fridge if freezer won't fit) while rolling out second half to similar size.
- Assembly:When the bottom crust is cold, softly spread speculoos in an even layer (leave a 2-inch edge all around). Pour berry mixture over and spread gently. Brush edges of the bottom crust with egg wash. Cover with second dough rectangle, press and roll edges together, then crimp. Pinch tightly or filling may ooze out. Brush the top with more egg wash, cut a few vent slits, and bake until crust is deeply goldencheck after 30 minutes. Cool the slab pie on a wire rack while still in the pan. The aroma alone will draw everyone to the kitchen!
- Glaze:As pie cools, mix powdered sugar, milk, and salt until smooth. Wait until pie is fully cool before drizzling glaze and scattering crushed blueberry "sprinkles" on top. Let glaze firm up, then cut into bars and serve. Pie keeps, covered, at room temperature 3-4 days.
An alternative option: swap 1 cup of all-purpose flour for whole wheat flour, if desired.
Recipe inspired by Sweet Farm by Molly Yeh.Categories:
