Blueberry Slab Pie with Mascarpone Whipped Cream
From its no-fuss piecrust that comes together quickly in a food processor to its perfectly balanced filling, this straightforward and stress-free pie is perfect for all your warm-weather picnics and parties. A swift stash in the freezer helps eliminates a soggy bottom crust, and it will help the dough shrink less when baked so it holds its shape in the oven. The crust bakes to golden brown perfection and is sturdy enough to hold the gorgeous, glossy blueberry filling. All it needs is a dollop of tangy whipped mascarpone cream.
Blueberry Slab Pie with Mascarpone Whipped Cream
Makes 1 (14½x9½-inch) pie
Ingredients
All-Butter Pie Dough (recipe follows), divided2½ pounds (1,133 grams) fresh blueberries¾ cup plus 2 tablespoons (174 grams) granulated sugar6 tablespoons (48 grams) cornstarch2 tablespoons (6 grams) lemon zest2 tablespoons (30 grams) fresh lemon juice1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon1 tablespoon (13 grams) vanilla extract2 tablespoons (28 grams) unsalted butter, cut into small cubes1 large egg (50 grams), beatenTurbinado sugar, for sprinklingMascarpone Whipped Cream (recipe follows)
Instructions
On a lightly floured surface, roll one portion of All-Butter Pie Dough into a 17×13-inch rectangle. Transfer to a 14½x9½-inch rimmed baking sheet, pressing into bottom and up sides of pan. Cover with plastic wrap, and refrigerate.
Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll each remaining portion of pie dough into a 16×12-inch rectangle. Using a sharp knife, cut each portion of dough into 16×1-inch strips. Place strips on prepared pans. Cover with plastic wrap, and refrigerate.
In a large heavy-bottomed saucepan, bring 2 pounds (907 grams) blueberries, granulated sugar, cornstarch, lemon zest and juice, salt, and cinnamon to a boil over medium heat, stirring frequently, until thickened, 10 to 15 minutes. Remove from heat, and let cool completely. Stir in remaining ½ pound (226 grams) blueberries and vanilla.
Spread blueberry mixture into prepared crust; dot with butter cubes. Arrange dough strips crosswise on filling or in a lattice pattern if desired. Trim edges of dough strips; fold edges under, and crimp as desired. Using a pastry brush, brush egg onto dough strips. Sprinkle with turbinado sugar. Freeze for 20 to 25 minutes.
Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
Line a very large baking sheet with foil; place pie on prepared pan.
Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake until crust is golden brown and filling is bubbling, 40 to 50 minutes more. (Loosely cover pie with foil after 30 minutes to prevent overbrowning, if necessary.) Let cool completely on a wire rack before serving. Serve with Mascarpone Whipped Cream. Store, covered, at room temperature for up to 2 days.
Notes
*Pro Tips
To quickly cool your blueberry filling, spread it in a thin layer on a large rimmed baking sheet. Gently knead the trimmed scraps of pie dough together and shape into a disk for another piecrust, or sprinkle the scraps with sugar and bake for a cook’s treat!
All-Butter Pie Dough
Makes 3 (16×12-inch) crusts
Ingredients
6 cups (750 grams) all-purpose flour1 tablespoon (9 grams) kosher salt2 cups (454 grams) cold unsalted butter, cut into ½-inch cubes1 cup (240 grams) ice water, plus more as needed
Instructions
In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 1 cup (240 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
Turn out dough, and shape into a rectangle. Divide dough into 3 portions (about 480 grams each), shape each into a rectangle. Wrap each portion in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Mascarpone Whipped Cream
Make about 2½ cups
Ingredients
1 cup (225 grams) mascarpone cheese*, softened1 cup (120 grams) confectioners’ sugar¼ teaspoon kosher salt2 teaspoons (8 grams) vanilla extract1 cup (240 grams) cold heavy whipping cream
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, salt, and vanilla at medium speed until well combined, 1 to 2 minutes. With mixer on low speed, add cream in a slow, steady stream, beating until well combined; scrape sides of bowl. Beat at high speed until mixture is whipped and fluffy, 1 to 2 minutes. Cover and refrigerate for up to 3 days; stir before using.
Notes
*We used BelGioioso Mascarpone Cheese.
The post Blueberry Slab Pie with Mascarpone Whipped Cream first appeared on Bake from Scratch.