Blueberry, Peach & Brie Slab Pie

If you are a pie crust fan you need this slab pie, with more crust to filling ratio and filled with not just blueberries but also peaches and brie.

I was super excited when I discovered that our new home came with 3 blueberry bushes in the garden, and even more so when they were full of green berries, waiting to ripen, but the birds are not good at sharing and I’ve only enjoyed a few at a time. So no, this recipe was not made with blueberries picked from my garden. Sadly I haven’t had time to go to a farm to U-pick either but thankfully stores have plenty of local berries.

I hope you like blueberries because this week is all about those little bloobs to celebrate National Blueberry Month, starting with this slab pie. I also included peaches in this recipe because despite eating at least one a day we still eating our way through our Peach Truck box. Oh and brie because I just want to brie myself. Sorry bad pun, but the creamy flavor of the brie pairs very well with the sweet peaches and blueberries.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

Blueberry Week Recipes

Breakfast

• • • Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
    • Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
    • Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• • • Blueberry Basil Bourbon Smash by Cookaholic Wife
    • Blueberry Bubble Tea by Our Good Life
    • Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
    • Blueberry Syrup with (Optional) Bourbon by Food Above Gold
    • Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• • • Blueberry Barbecue Sauce by Karen’s Kitchen Stories
    • Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
    • Blueberry Curd by Caroline’s Cooking

Dinner

• • • Blueberry Bison Chili by Savory Moments
    • Blueberry Romaine Salad by Jolene’s Recipe Journal
    • Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
    • Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• • • 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
    • Blueberry Cardamom Crisp by Crumb Top Baking
    • Blueberry Cheesecake Ice Cream by Cooking For My Soul
    • Blueberry Cobbler by Family Around the Table
    • Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
    • Blueberry Peach Oatmeal Bars by The Beard and The Baker
    • Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
    • Vegan Blueberry Orange Layer Cake by The Baking Fairy

Three years ago: Things to do in Columbus: Summer 2016

Four years ago: Naked BBQ Black Bean-Quinoa Veggie Burgers

Five years ago: Blackberry Swirl Cheesecake

Six years ago: Gluten-Free Caramel S’mores Bars

Eight years ago: Butterbeer Ice Cream

BLUEBERRY, PEACH & BRIE SLAB PIE

Serves 15

Ingredients:

DOUGH

3 cups all-purpose flour

1/4 cup sugar

1 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter, cold and cut into cubes

1/2 cup solid vegetable shortening

1 Tbsp lemon juice + 5 Tbsp ice water

FILLING

3 cups blueberries

4 peaches

1/4 cup sugar

2 Tbsp lemon juice

8 oz. Brie, sliced

TOPPING

1 egg, lightly beaten

1 tsp coarse sugar

Whipped cream or ice cream

Directions:

• • 1. For the dough: In a medium bowl (or food processor), combine flour, sugar, baking powder, salt, cold butter, and shortening. Cut the butter and shortening into the flour using a pastry blender (or pulse if using a food processor). Slowly add the lemon water until a dough forms.
    2. Divide the dough into 1/3 and 2/3, form into two discs, wrap tightly in plastic wrap, and refrigerate for 30 min-1 hour.
    3. For the filling: Preheat oven to 375. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
    4. In a large bowl, combine the blueberries and peaches. Gently toss with the sugar and lemon juice and set aside.
    5. On a cleaned floured surface, roll out the 2/3 dough using a rolling pin into a rectangle that is slightly larger than a 9×13-inches. Transfer the dough into the prepared baking sheet.
    6. Spread brie slices in a single layer over the bottom crust, then pour filling on top.
    7. Roll out the remaining 1/3 dough and cut into even strips. Layer lattice over the top, cutting off excess and crimping the edges to seal.
    8. For the topping: Using a pastry brush, brush dough with egg and sprinkle with sugar.
    9. Bake for 35-45 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream or ice cream!

Source: Adapted from The Baking Fairy.