Classic Blueberry Slab Pie
6 C blueberries • 3/4 C sugar • 2 T lemon juice • 1 tsp cinnamon • 1/3 C corn starch
1
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Double crust pie dough. Your own, or purchased, or my Flaky All-Butter Pie Crust
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Roll out bottom crust. Line Challenger cast iron pan. Ease into the bottom & corners.
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Roll out top crust. Slice 1 1/2” lattice strips.
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Fill bottom crust. Dab with 2 T butter.
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Create a rustic style lattice pattern.
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Trim shaggy edges leaving 1 inch to pinch, crimp, & flute. You want a seal. Chill 10 min.
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Brush on egg wash: 1 egg yolk + 2 Tbsp water. Sprinkle turbinado or white sugar.
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Bake 425f for 15 min then 375f for 30 or until done. Tent with foil to prevent over-browning.
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Challenger Breadware pan bakes more than bread! Look at that crisp bottom crust. Who needs plates?
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Enjoy! For full details visit me at https://afoodloverslife.com
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Challenger Breadware
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