Black and blueberry slab pie

Black and blueberry slab pie

The Sugar Hit!
Chris Middleton

In my head, I call this ‘street fighter pie’, because it’s black and blue (geddit?), and because it sounds so badass. Aside from that, this pie has an awful lot going for it. It serves a crowd easily and it’s delicious in the way that only a flaky-crusted berry pie can be. In a cartoon world the smell alone would be enough to make you float to whatever window sill this was cooling on. It’s also a crust-heavy pie, and I happen to be a lover of crust. Think ‘giant pop tart’ and you’ve pretty much got the gist.


Quantity Ingredient


Quantity Ingredient
900g plain flour
2 tablespoons caster sugar
1 teaspoon salt
450g butter, cold
170ml iced water
1 egg, beaten


Quantity Ingredient
360g fresh or frozen blackberries
620g fresh or frozen blueberries
170g caster sugar
30g cornflour, (cornstarch)
1 lemon, grated zest and juiced
1 teaspoon ground cinnamon


  1. To make the dough, put the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Cut the butter into cubes and add it to the mixer. Mix on low speed until the mixture starts to look like breadcrumbs, with some larger flakes and pieces of butter still visible. With the mixer on medium speed, stream in enough of the iced water to make the dough look like it’s about to come together (you may not need all of it). Squidge the dough into 2 pieces and flatten these out roughly into thick rectangles. Wrap in plastic wrap and put in the refrigerator for at least 30 minutes.
  2. When you’re ready to bake, preheat the oven to 200°C and lightly grease a 26 x 40 cm baking dish. Remove one of the pieces of dough from the refrigerator and roll it out on a well-floured work surface – you want a rectangle about 5 mm thick, and about 5 cm larger than the baking dish. Flour the top of the dough, then fold it into quarters. Transfer it to the baking dish and carefully unfold it. If the dough tears, just squish it back together. Trim the edges of the dough and save the offcuts.
  3. Toss together all the filling ingredients in a large bowl, then spread the mixture over the dough in the baking dish.
  4. Repeat the rolling process with the second piece of dough, and use it to top the pie – again trimming the dough and saving the offcuts. Crimp the edges of the pie together, then brush it with beaten egg.
  5. Use the offcuts to make any decorations you like (I like a scattering of stars), then stick them on the pie and brush them with a little more egg. Put the pie in the oven and reduce the heat to 180°C. Bake for 50–60 minutes, or until the pie is deep golden and bubbling.


  • This recipe makes A LOT of crust. I wrote the recipe that way to give you plenty of leeway when rolling out such big sheets of dough – it can be tricky. If you’re confident, you could easily make do with three-quarters of this amount. But extra dough does mean there’s plenty left over for decorations.
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