Blueberry Slab Pie
Recipe by Erin McDowell
Pie Crust
375 grams all purpose flour
¾ teaspoons kosher salt
283 grams cold unsalted butter, cut into ½ inch cubes
170-190 grams cold water, plus more as needed
1. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour and salt to combine.
2. Add the butter to the bowl, breaking up the cubes as you add them, and tossing them with flour to coat each cube.
3. Mix on low speed until the butter pieces are shingled and break up throughout the dough. The goal is to get all the pieces between the size of peas and walnut halves.
4. Add the water, starting with the lower quantity, then adding the remaining (plus any more as needed) to get the dough to come together. It should easily hold together, but should not be wet or sticky.
5. Form the dough into a rectangle about 1 inch thick, wrap tightly in plastic wrap and chill for at least 1 hour and up to overnight.
6. On a lightly floured surface, roll out the dough to ½ inch thick. Brush away excess flour, then fold the dough into quarters. If the dough is still cold, repeat this process for a second fold (if not, chill it before continuing). Wrap the dough and refrigerate for at least 1 hour (and up to overnight).
7. On a lightly floured surface, roll out the dough again to perform two more folds. Divide the dough into two even pieces (leave them as the square/rectangle shape they end up as after folding). Wrap the dough well and refrigerate overnight before using (the dough can be frozen at this point, thawed overnight before using).
Blueberry Filling
850 grams fresh blueberries, divided
30 grams fresh lemon juice
1 vanilla bean, halved and finely chopped
300 grams granulated sugar, divided
60 grams all purpose flour
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
28 grams unsalted butter
1. In a medium pot, combine 340 g of the blueberries, lemon juice, vanilla bean, and 150 g of the sugar. Cook over medium heat until the blueberries begin to soften and break down, 8-10 minutes. Puree the mixture (including the vanilla bean) until smooth – I like to do this with an immersion blender right in the pot, but you can also transfer it to a blender or food processor.
2. Bring the mixture back to a simmer in the pot and simmer for 5 minutes over low heat. In a small bowl, whisk the remaining 150 g of the sugar with the flour, cinnamon, and salt. Sprinkle this mixture over the pot, whisking constantly as you combine.
3. Continue to cook over low heat, whisking constantly, until the mixture comes to a simmer and begin to thicken, 1-2 minutes. Stir in the remaining 510 g blueberries and the butter. Pour the filling onto a baking sheet to cool. Once cool, refrigerate until ready to use.
Blueberry Slab Malai Pie
Makes one half baking sheet (10-12 servings)
1 recipe rough puff pastry, chilled
Cooled prepared blueberry filling
Heavy cream
Turbinado sugar
Malai Sweet Corn Saffron ice cream
Malai Sea Salt Vanilla ice cream
1. On a lightly floured surface, roll out the puff pastry into a rough rectangle shape about ¼ i thick. You want the dough to be a bit larger than 12x18 in. Use a pastry wheel to square up the edges so they are straight on all sides (then it should be 12x18 inches). Dock the dough generously center portion of the rectangle all over with a docker or fork.
2. Spoon the filling into the center of the dough and spread into an even layer, leaving 2 inches of dough uncovered all the way around.
3. Use a pastry wheel to square up the edges so they are straight on all sides. Starting with the larger sides, fold the uncovered portion of crust over the filling to encase it. Then, fold the two shorter sides over to make a neat rectangular slab pie (about 9x15 inches)
4. Refrigerate for 30 minutes. Preheat the oven to 400°F.
5. Brush the edges of the crust with heavy cream and sprinkle generously with turbinado sugar. Bake until the crust is deeply golden and the filling appears bubbly - about 35-45 minutes.. (You should be able to gently lift the pie at one of the edges - it should be golden brown all across the surface).
6. Cool completely, then cut into 10-12 even slices.
7. To serve, top pie with a scoop of Malai Sweet Corn Saffron ice cream, and drizzle with melted Malai Sea Salt Vanilla ice cream.