Name: Dreamy Creamy Blueberry Slab Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1 tablespoon granulated sugar; 1 1/2 teaspoons salt; 2 teaspoons ground cardamom; 1 3/4 cups lard (or use vegetable shortening if desired); 1/2 cup ice cold water; 1 tablespoon cider vinegar; 1 large egg; 7 cups fresh blueberries; 2 tablespoons minute tapioca; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 12 ounces brick cream cheese (softened at room temperature); Zest of 1 lemon (about 1 tablespoon); 2 tablespoons lemon juice; 1/2 cup + 1 tablespoon granulated sugar (separated); 1 egg; 1 teaspoon water

Instructions

Crust

Whisk together flour, sugar, salt and cardamom. Cut in lard until mixture is crumbly.
In a small bowl whisk together water, vinegar and egg. Add to flour mixture and stir until moistened. Shape into 2 disks, cover and refrigerate for at least 30 minutes.

Filling

Heat oven to 400 degrees F.
Stir together blueberries, tapioca, sugar and 1 tablespoon lemon juice. Let sit for 15 minutes.
Whisk together cream cheese, lemon zest, 2 tablespoons lemon juice and sugar.
Thinly roll out one dough disk to fit into a 15 x 10 x 1 inch sheet pan. Trim edges. Spread cream cheese mixture evenly over dough. Top with blueberry mixture.
Roll out the second dough disk and cut it into strips. Cover pie with dough strips and finish edges as you like.
Whisk together egg and water. Brush on strips and edges. Sprinkle with sugar.
Bake pie on second to the bottom rack at 400 degrees F for 30 minutes.
Cover loosely with aluminum foil and bake 15 minutes longer or until done.

Dreamy Creamy Blueberry Slab Pie