The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table. Thanks to Made In, our sponsor for this episode.
Special thanks to our sponsor Made In Cookware for this video – Visit https://www.madein.cc/CLAIRE to check out all of their cookware and subscribe to their YouTube Channel for more recipe inspiration: https://www.youtube.com/c/MadeInCookware/videos
#blueberry #pie #clairesaffitz
Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13×9 baking dish or Made In baking slab
PIE DOUGH
5 cups all-purpose flour (675g)
3 tablespoons granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
4 sticks unsalted butter, chilled, cut into ½-inch pieces
FILLING AND ASSEMBLY
2¼ pounds frozen blueberries, preferably wild
⅔ cups granulated sugar
¼ cup cornstarch
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
¼ teaspoon ground cardamom
1 large egg, beaten
Demerara sugar, for sprinkling the top
Heavy cream, chilled, for serving
Claire Saffitz Slab Pie Recipe: https://madeincookware.com/recipes/blueberry-slab-pie
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Pie
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What’s for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
33 Comments
Here's a hot take: A regular pie is great, but a slab pie might be even better. Thank you to Made In Cookware for sponsoring today's episode and providing us with this beautiful new baking slab.
Claire is so much calmer and happier in this setting than in BA IMO
Hate videos where you get FREE but we BUY!
I started watching Bon appetite because of you! Your voice and the way you explain things, is so soothing👍
Honestly miss you on bon appetite, your segments were the best. Especially in that setting playing off of other people
Excited about the baking slab
Claire, what do you do with all those pie crust trimmings?
This is the first time I realized Claire spread her wings from the test kitchen and made her own channel. So happy for her!!
Why is blueberry jam so boring on bread, but so brilliant on pancakes or waffles?
Sry but I like and make recipes that have easy to find ingredients some ofmgje ingredients in this recipe I never heard of
Been making pies since the 1960’s & love, love Love the idea of a flat /slab! Can’t wait 😜 to try it. I’m stuck on 1970’s Gourmet Magazine recipe for bb pie with salt/cinnamon/clove/nutmeg…….
Let's tone down on the sponsorship mentions please! This felt like an infomercial and that really took away from the content.
Claire needs a fridge the size of a bedroom, lmao
The pie looks delicious. I sent for a slab plate, but have not used it yet. Blackberries grow wild where I live. Did anyone use them as a substitute?
By the way, I have yet to live in a house with enough refrigerator/freezer space or enough counter and cupboard space.
Bought one ..BIG piece of slab tray broke off first time I used it
would be great to get imperial and metric measurements for your foreign viewers
Claire!! Please make some lemon bars in the slab. My meyer lemon tree is almost ready to be picked, I will soon have so many lemons!
huh? what's the code? claire10?
Claire, you are the Best! I love your crust techniques! A friend gave me the slab pan! I’m waiting for company to use it.
I believe I read that putting a frozen ceramic or glass pan on a baking sheet protects it from the thermal shock of the hot oven.
Shepherds Pie would be great in that! A nice thin one 🙂
I made this recipe. The appearance was spot-on, the crust was not that hard to make. For the crust I used high fat European butter but I forgot to roll the turns as I was getting the dough together. So my crust was crumbly instead of flaky. But the flavor of the crust was good.
The filling tasted too "bright" or citrusy. The lemon totally overpowered the delicate blueberries. Tasted more like a lemon pie that was purple. Could have used a bit more cornstarch, maybe 1/3 cup instead of 1/4 cup. I used 1/4 the recipe amount of ginger, the recipe quantity seemed way too much for blueberries.
Bottom line – reduce the lemon and ginger or you might not be able to taste the blueberries.
Can you parbake this crust?
props to your art team! I love the animations and illustrations they've made!
Where could someone buy the aprons you have?
Hi! If I were to bake on a regular pie dish, is it the same amount of blueberries? Thanks!
Do you really need 2 ¼ pounds bluberries because that is 1 kg and in other recipes it says that you need only half of that (500g)? I really confused can someone reply please.
What if I don’t have a slab pie dish? Can I cut the recipe in half and make an 8” inch regular pie?
Ouhf warm blueberry pie, with a scoop of vanilla ice cream, ohmygddd punches pillow scares dog
I purchased this pan and the instructions say DO NOT CUT FOOD IN PAN. How in the world are you expected to get pie out of this pan Claire?
….could I use a store frozen pie dough….😮?
What brand of baking slab was that again?
If i want to make it as a regular 9 inch , 1.5 inch deep pie do i need to make adjustments to the filling or is the quantity appropriate?