Classic Blueberry Slab Pie
6 C blueberries • 3/4 C sugar • 2 T lemon juice • 1 tsp cinnamon • 1/3 C corn starch
Use your favorite double crust pie dough. Here’s mine! Really easy & fast. FLAKY ALL-BUTTER CRUST
Roll out bottom crust. Line Challenger cast iron pan. Ease into the bottom & corners.
Roll out top crust. Slice 1 1/2” lattice strips.
Fill bottom crust. Dab with 2 T butter.
Create a rustic style lattice pattern.
Trim shaggy edges leaving 1 inch to pinch, crimp, & flute. You want a seal. Chill 10 min.
Brush on egg wash: 1 egg yolk + 2 Tbsp water. Sprinkle turbinado or white sugar.
Bake 425f for 15 min then 375f for 30 or until done. Tent with foil to prevent over-browning.
Challenger Breadware pan bakes more than bread! Look at that crisp bottom crust. Who needs plates?
Enjoy! For full details visit me at
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Challenger Breadware
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