Is it blueberry pie, blueberry slab pie, or is it blueberry cobbler? I don’t really think it’s any of the above. No, this recipe ended up being some fantastic combination of the three—a love child of sorts—and, of course, was a complete accident. I’d set out to make a blueberry pie for Thanksgiving, and when it came down to the hour, naturally, I found the one thing you can’t make pie without, I was without—pie pans. Don’t know where they all went. Maybe I left them someplace, maybe my kids used them as Frisbees, didn’t matter, I was pan-less, sans-pans, what to do?
First, I thought, cake pan! Yeah, 8-inch rounds, that would work. The net said it would. Then my lazy side saw a picture of a slab pie. (Forgive me, you don’t get much more not-south than Alaska, I’d never heard of slab pie) “Brilliant!” I thought, “I can make both pies in one pan,” but then, I don’t prefer a crusty pie (doesn’t that just make crust-lovers sound dirty? Crusty-pie lovers?) so, I decided to cook my slab pie in an 13 x 9 casserole dish. After I’d made said pie, I found that the conversion for two 9-inch pies as far as cups of filling was not a 13 x9 pan, it was an 11 x 7 pan, but I am quite glad I made the mistake, because what came out of my oven was neither too crusty nor too gooey. It was this perfect balance of blueberry goodness, and everyone freakin’ thought I was the genius who did it on purpose. I certainly didn’t tell them otherwise.
Ok, that was sort of a long story, but come on, epic recipes need epic introductions, so how do you make this blueberry cobbler pie thing?
This pie uses a simple cream cheese crust.
Cream Cheese Crust:
2 cups flour
1 cup (2 sticks) butter
8 oz. cream cheese
9 cups fresh or frozen blueberries
1 cup white sugar
2/3 cups flour
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. nutmeg
2 tsp. brown sugar
2 tbsp. lemon juice
2 tbsp. butter
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp. cinnamon
2 cup flour
1 cup butter
1 cup powdered sugar
About 6 tsp. lemon juice
Start by heating the oven to 425 degrees and greasing a 13 X 9 casserole dish up. Grease it good.
Then you can begin to make the crust. Use our hands to mix the butter and flour. (You can use a pastry cutter, but really, using your hands is faster.) Add the cream cheese and continue mixing until you get a soft dough and make a ball. Roll this ball into a roughly 13 X 9 sized sheet on a floured surface. Then carefully line your pan with it. It’s OK if you have to tear pieces off areas that are too big to cover spots that are too short, no one is going to see the crust.
Now, you can make the middle noms, combine all of the ingredients above listed under filling except for the lemon juice and butter. Pour this mixture into your crust and then place little bits of the butter all over and sprinkle the lemon juice on top.
Finally, you need to top this masterpiece, mix the dry ingredients listed under “cobbler topping” in a bowl. Add the butter and use your hands to make it all crumbly. Spread this over the top of your filing, try not to let even a little bit o’ blue shine through.
Bake it until golden, this will be about 90 minutes. In the meantime, put the powdered sugar in a bowl and slowly add lemon juice until you get a drizzle consistency (not like water, not like paste, thick like a syrup but drips from the fork.) Drip this all over the blueberry cobbler pie’s top like a crazy, I mean just coat that sucker.
Cool and enjoy.
You can also use this crust and cobbler topping recipe for Dutch apple pie. Simply replace the blueberry filling with apple, actually use a pie pan, and switch the lemon juice in the glaze for sparkling apple cider. Note that these portions will make enough for two 9-inch pies.