Blueberry Slab Pie {Gluten Free}

A perfect summer time dessert - Blueberry Slab Pie | @Susan Salzman |

We love dessert! I wish we didn’t, but we do. I blame myself. My kids weren’t born with a “sweet tooth”, my baking and love for sweets myself conditioned them into loving their sweets maybe a little bit more than their savories. This past week I made two different kinds of ice cream, a batch of Paleo brownies (froze most of them for lunch box treats), and this blueberry slab pie.

Picked up some #Harry'sBerries at the local farmers market. Lots of goodness! | @Susan Salzman |

Blueberries (along with most berries) are at their peak in the summetime. They are sweet and delicious and affordable. I can’t really control myself on my weekly trips to the local farmer’s markets. I over buy. Yet a good basket of blueberry’s from Harry’s is hard to resist. I like to take half of my haul and flash freeze them for shakes, pop tarts, cakes, jams, and slab pies.

A really, really good #glutenfree tart + pie crust #BlueberrySlabPie | @Susan Salzman |

This dough recipe has many functions and I like to keep extra batches in the freezer (right along side my frozen berries). I have found that gluten free doughs don’t always hold their shape, but this dough worked like a dream.

Blueberry Slab Pie in the making | @Susan Salzman |

I have used this dough for individual pop tarts, fruit tarts, and now this slab pie. It folds over easily without falling apart and the end results are delish.

A gluten free crust worth making. A multi purpose dough | @Susan Salzman |

A slab pie or any kind of pie is only as good as it’s crust. This one is flakey, buttery, light, and could probably stand all on it’s own.



Blueberry Slab Pie {Gluten Free}


5 ounces | 140 grams | 1 cup of gluten free flour mix (or regular AP flour, if not making this gluten free)
1/4 teaspoon Celtic sea salt
1/8 teaspoon baking powder
3 ounces | 86 grams | 6 tablespoons unsalted butter, cold and cut into small cubes
4 ounces | 114 grams | 1/4 cup cream cheese, cold and cut into small cubes
2 teaspoons vodka
1-2 teaspoons ice cold water

9 ounces | 255 grams | 2 cups blueberries
1.75 ounces | 50 grams | 1/4 cup superfine sugar (granulated is fine)
1 tablespoon tapioca starch
1/8 teaspoon Celtic sea salt
1 lemon, zested and juiced
1 egg, lightly beaten
sanding sugar for sprinkling


• preheat oven to 400*. line a baking sheet with heavy duty foil and place a piece of parchment on top. set aside.
• using your food processor, fitted with the metal blade, pulse the flour, salt, baking powder. add the cubed butter and cream cheese and pulse until the mixture resembles course sand. while the machine is on, slowly add the ice cold water and vodka and pulse until the dough starts to form into a ball. don’t over mix.
• place another piece of parchment on your work surface and dust with flour. dump the dough and form into a disc. cover with plastic wrap and refrigerate for at least 30 minutes. if making a double or triple batch, divide dough evenly (I use a kitchen scale) and wrap additional dough tightly and then place in a plastic freezer bag. dough can be frozen for up to two months.
• while the dough is chillin’, make your filling. place all ingredients in a large, glass bowl and toss.
• using the same piece of parchment that you used to form your disc, dust again with flour. roll dough into a 12″ x 15″ rectangle, about 3/8″ thickness ( you don’t want it too thin that you can’t flip it over the top of the berries).
• place berries on one side of the dough, leaving a generous 1/2″ border of dough around the edges. brush the edges with a little bit of water. flip the clean side of dough over the top of the berries. press edges with a fork, making sure there are no gaps between the top and bottom layer of dough. using a paring knife, score the top with 4 – 5 slits (this allows steam to escape while baking).
• beat egg with a tablespoon of water. brush the top with the egg wash and sprinkle the pie with sanding sugar.
• bake 35 – 45 minutes or until golden brown and you can see the blueberries slightly bubbling.
• allow pie to cool before cutting and eating.
• top it off with some vanilla bean ice cream….

The Urban Baker /

More berry dessert inspiration around the web:
Triple Berry Lemon Cookie Cups – A Spoonful of Flavor
Raspberry Rhubarb Galette – A Splash of Vanilla
Summer Pavlova – Daniel Faro
Blueberry Coconut Popsicles – Lindsay Loves Food
Strawberry Rhubarb Compote – The Urban Baker

Showing 6 comments
  • Reply

    I just love the name ‘slab pie’, and you are right, the crust is key. I am so intrigued by gluten free crust recipes, I think I like them even better than regular crusts because they can be more tender. I guess it makes sense, because isn’t the gluten what toughens flour? Anyway, this looks fabulous!

    • Susan

      You are so right…there is something wonderful about the name “slab pie”. Must look up who invented that! I have experimented with many gluten free crusts and they simply fall apart. This one acts like a traditional crust and tastes just like, if not better, than it’s original. Thanks for stopping by!

  • Christy Feehan Ross

    Hi Susan,

    Are you the Designer from Little Folk Art? If so, I just wanted to say hello. It was a pleasure working for you. I learned so much! These recipes look delicious! I hope your family is well.

    Christy Feehan Ross

    • Susan

      Hi Christy!! Yes, and so good to hear from you. I do remember you and you were a big part of the growth of our company and the team. Getting your email today, made my day and it seems as though you are doing what you love. And I have no doubt that you are fabulous at what you do. I love that you included your time at LFA in your IMDb profile! Much love, xx Susan

  • Gabrielle Mauerman

    I’ve been using this crust recipe since my GF teen daughter shared it with me at the beginning of summer. I’ve made the slab pie (the first time I made the dough) for a party and we all raved about it. Since then I’ve blind baked it for a fresh strawberry pie and used it for tomato pie, among other crusty treats (I need to make empanadas with it!). It’s performed perfectly every time. I had a regular (non gf flour) crust the other day and it was disappointing and one dimensional in flavor. I can’t tell you how thankful I am that you’ve shared this recipe. We are in a new season of life with my daughter now needing to be GF and her favorite dessert is pumpkin pie (speaking of new seasons) and I thought it might mean deprivations. I’m glad I’m wrong! Quick question though, what does the vodka do for the recipe? Could it be replaced with lemon juice or vinegar? Is it an activator for the baking powder? Or does it evaporate and leave a more tender crumb? I don’t always have vodka on hand and I know some people (don’t we all) who wouldn’t be caught buying hard alcohol (including recovering alcoholics.)

    • Susan

      sorry for the late reply…I’ve been on deadline with a project and it has kept me away from my site! Alcohol, generally, creates a lighter crust. However, you could simply use ice water, it will work just as well. I so appreciate your comment. I look at this blog as somewhat of a journal, leaving a legacy for my kids. I am not in it to acquire fame or fortune. When I receive comments such as yours, it is so validating. Believe me, I have had more failures than success’ in going gluten free so when I do find something that works, it is so empowering. Have a wonderful day and enjoy that pumpkin pie!

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