Blueberry & Frangipane Slab Pie
A showstopper of a summer dessert, that shows off BC’s delicious blueberries perfectly. Serve with a big dollop of chantilly cream, ice cream or custard and you’re good to go! Recipe from Chef Calvin Pipping’s West Coast Blueberries class (psst, there’s still seats available too!).
5 cups all purpose flour
1 tbsp salt
3 tbsp sugar
1 ½ cups butter, cold and cubed
½ cup shortening or lard
1 – 1 ½ cup ice water
3 tbsp butter, melted
2 cups ground almonds
3 eggs, beaten
2 tsp vanilla extract
1 cup sugar
½ tsp salt
4 cups blueberries
3 tbsp cornstarch
½ cup sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 egg beaten
3 tbsp coarse or granulated sugar
Preheat oven to 400 F.
Pulse all crust ingredients in food processor until mixture results rough cornmeal like texture. Trickle in water slowly while pulsing until dough holds together when squeezed. Divide dough ball into 2 discs and rest in refrigerator for at least 30 min.
Mix together frangipane mixture until just combined, set aside.
Mix together blueberry filling mixture, set aside.
Roll out dough on floured surface, to approximately 12 x 16 inch rectangle and place on 10 x 14 sheet pan, leaving about 1 inch of overhang. Spread frangipane mixture evenly on bottom and lay blueberry mixture on top. Brush edge with beaten egg, lay other crust on top crimping edges. Brush remaining egg mixture on top and sprinkle sugar on top. Cut slits on top to vent and place in middle rack in oven. Bake for 15 min, reduce temperature to 375 and bake for 30 – 40 more minutes until golden brown and bubbling.
Let cool at least an hour before serving.