Blueberry Mojito Slab Pie

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This twist on the classic blueberry pie will have everyone ready for summer! Make use of the overflowing mint in your garden to make this delicious, refreshing pie—a bluberry mojito slab pie!

I’ll let you in on a little secret: Pie is my favorite dessert. I think there is nothing more satisfying than a flaky, crispy crust and fillings are so versatile! You can put variety of different flavors in a pie crust and have it turn out amazing. Fruity, decadent, sweet, or savory…they’re all amazing!

I tend towards fruity pies, though. Especially in the summer, all I want to make for parties is pie! So this past weekend when me and my fiance, Mike, went to his family’s house for a BBQ, I knew I had to make pie. It IS the start of summer, after all. I got the idea for this pie filling when my mom was over at my house this week to steal some of the mint from my garden. And I have PLENTY! I don’t believe the person I bought this house from a year ago realized that while mint is an amazing herb, its also a weed. So it has taken over an entire section of the garden! And while I tried to control it last summer, this summer I’m embracing it with all of my mint-loving heart. Mint has always been my favorite flavor, even as a kid. It’s very ironic that now I have an insane amount of mint growing at my disposal. So hence, the blueberry mojito slab pie was born.

If you are asking yourself what is the difference between a pie and a slab pie?, then no worries! The only difference is that a slab pie is baked on a baking sheet, and serves more people than a normal 9″ pie. To do this you need about 4 pie crusts worth of dough, rather than 2. Perfect for serving at a party!

Let’s Make Pie!

1. First you will need to make 4x your favorite pie crust dough. Whether that’s homemade or store-bought, you do you! Roll out half of the dough (2 crusts worth) into a rectangle that is slightly larger that your 9″x13″ baking sheet. An inch or two on both sides should work. Drape rolled crust onto the baking sheet. Tuck in the corners, trim overhang, and prepare edges how you prefer. Return pan to refrigerator to let chill while we make the rest of the pie.

Homemade pie crust, rolled out and ready to lay in the pie pan!

2. Preheat your oven to 350 and then move on the filling! Chop mint finely, and muddle it slightly to release the oils. Add all other ingredients to a bowl and mix to combine. You will want all of those berries coated in the sugar and cornstarch!

3. Add your pie filling to your prepared bottom crust in the pan. It is a heaping amount of filling so make sure to fill every little space! The berries cook down a good amount in the oven.

4. Roll out the remaining dough and cut into approx. 1″ strips. Apply in the design of your choice! I prefer a simple lattice. If you are unfamiliar about how to lattice pie crust, I love Sally’s Baking Addiction’s tutorial linked here. Crimp or flute your edges, apply the egg wash to the top crust, and sprinkle with coarse sugar (or as I like calling it Pie Sprinkles, thanks again Sally!).

The prepared blueberry mojito slab pie prepared and ready to put in the oven.

5. Place pie in preheated oven. I would advise putting an empty baking sheet or foil below it to catch any accidental drips. Bake until the filling is bubbling and the top is golden, this should be about 50-60 minutes. If it browns too quickly, tent the top with foil. Let it cool and then you’re ready to enjoy!

Let’s make some blueberry mojito slab pie!

The prepared blueberry mojito slab pie out of the oven, being served on a plate.

Blueberry Mojito Slab Pie

Recipe by Kaylea BakesCuisine: PieDifficulty: Medium
Servings

12

servings
Prep time

30

minutes
Cooking time

55

minutes

Ingredients

  • Pie crust recipe of your choice, quadrupled

  • 6 cups blueberries, fresh or frozen (do not thaw)

  • 1 cup white sugar

  • 2 tablespoons cornstarch

  • 2 tablespoons lime juice

  • 2 tablespoons fresh mint, chopped

  • Pinch of salt

  • 1 egg, beaten

  • Coarse sugar for sprinkling (optional)

Directions

  • Roll out half of prepared pie crust dough to fit a 9×13 baking sheet. Roll slightly larger than pan to allow for overhang.
  • Transfer rolled dough to a greased 9″x13″ baking sheet and trim edges. Place baking sheet in refrigerator to allow dough to chill and rest while you prepare the rest of the ingredients.
  • Preheat oven to 350 degrees.
  • Chop mint and combine pie filling ingredients in a bowl. Mix well to ensure that all the berries are coated.
  • Roll out remaining half of pie crust dough and cut into 1″ strips for the lattice top.
  • Take baking sheet out of refrigerator and fill with fruit mixture. Apply pie strips to the top in a lattice design.
  • Brush top of pie crust with beaten egg and coarse sugar. Place in oven on middle rack with a pan underneath to catch any drips.
  • Bake until filling is bubbling and top is golden (about 50-60 minutes). If you notice too much browning before pie is done, tent the top with foil.
  • Cool at least 1 hour to allow the filling to thicken.

Notes

  • This pie filling is “juicy”. If you preferred a thicker filling, you can boil on the stove with the cornstarch mixture and a few tbsp of water first or using pectin.

 

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