The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
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.
#blueberry #pie #clairesaffitz
Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13x9 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:
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Pie
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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
Blueberry Lattice Pie
Get your dough just the right texture to weave into a gorgeous lattice while still being fluffy and buttery. The Pastry Beater attachment for the KitchenAid Stand Mixer helps you with the hardest parts of pastry making for perfectly pretty pies every time.
Blueberry Lattice Pie
Yield: 1 lattice crust pie
Prep Time: 20 minutes (plus 1 hour to chill dough)
Cook Time: 60 minutes
Special equipment: KitchenAid® Artisan Stand Mixer with pastry beater attachment; pie plate; pastry brush
Dough:
3 cups (360g) all-purpose flour
3 tablespoons (36g) sugar
1 teaspoon (6g) sea salt
1 cup (225g) cold unsalted butter, cut in cubes
½ cup (118ml) ice water, more or less as needed
Filling:
6 cups (1140g) fresh blueberries, washed and dried
½ cup (100g) sugar
¼ cup (32g) cornstarch
2 tablespoons (12g) orange zest
1 tablespoon (14g) butter
Fit the KitchenAid® Artisan Stand Mixer with the pastry beater. Add the flour, sugar and salt into the work bowl and turn the mixer to stir for 10 seconds. While the mixer stirs, add in the cold butter, then increase to speed 2 for one minute. Turn back to stir and then slowly drizzle in ice water in four additions, counting to two for each pour. After the last addition of water, immediately turn off the mixer. Remove the work bowl from the mixer and use your hands to gather the dough into two smooth discs. Wrap the discs in plastic wrap and chill/rest the dough for at least an hour in the refrigerator.
When dough is ready, set the oven rack to the bottom third and preheat the oven to 400°F/204°C. Wash and dry the blueberries and place them in a large bowl. In a separate bowl, mix together the cornstarch, sugar, grated orange zest, and salt. Set aside.
Lightly flour the countertop and roll one disc into a circle about ¼” thick; fit the dough into the pie plate and trim the edge of the dough leaving a 1” overhang (for crimping after you create the lattice). Roll out the second disc into the same sized circle, then cut the circle into 1” strips.
Pour the sugar mixture over the blueberries and stir to coat evenly, then pour the blueberries into the pie plate. Dot the top of the blueberries with butter. Weave the strips into a lattice top, then trim the edges of the strips and fold the strips and bottom crust edge under. Then, press the edge of the crust with a fork to seal. Brush the top of the pastry with the egg wash.
Place a sheet of tin foil on the rack below your baking rack to catch any juices that bubble out while baking. Place a foil shield over the pie (see Chef’s Notes) and bake the pie for 30 minutes. Then, reduce temperature to 350°F/176°C and bake until the crust is browned and juices are clearly bubbling through the lattice (about 25-30 minutes longer). Remove the pie shield for the last 10 minutes of baking.
Chef’s Notes:
To prevent the edge of the crust from over browning, use a foil shield (or pie guard if you have one). To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 10 minutes of baking time.
BLUEBERRY PIE RECIPE - make it with a lattice or crumb topping!
BLUEBERRY PIE RECIPE // CRAZYFORCRUST.COM
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This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
Classic Blueberry Pie | Betty Crocker Recipe
This fruity pie makes excellent use of fresh, ripe blueberries during their peak midsummer season. Sweet and rich blueberry pie is sure to become a staple at every summer celebration.
Betty Crocker Classic Blueberry Pie recipe:
How to make the Best Blueberry Pie - Perfect Purple Lattice on top recipe
FOR RECIPE CHECK:
This is a complete tutorial to learn step by step how to make the best blueberry pie in the world. Learn all the tricks to achieve a flaky and flavorful crust with perfect lattice that doesn't melt when baked . Learn how to thicken the filling so it doesn't fall apart when the pie is sliced. Learn how to color the crust and create to create a creative distinctive look to your pie.
Lattice Pie Crust Blueberry Pie || Nana's Cookery
Follow on Facebook I USED LIQUID CLEANER WITH BLEACH ------NOT UNDILUTED BLEACH!!!!!!!!!
INGREDIENTS AND INSTRUCTIONS
2 CRUST PIE DOUGH-- MY RECIPE FROM U TUBE OR YOUR OWN FAVORITE
5 CUPS OF THAWED AND DRAINED FROZEN WILD BLUEBERRIES ,RESERVING 2 TBS. JUICE
3/4 CUP SUGAR
2 TBS. CORNSTARCH
2 TBS FLOUR
1/2 TSP. CINNAMON
ROLL OUT BOTTOM CRUST AND PLACE INTO PIE PLATE. DON'T FINISH THE EDGES
THAW AND DRAIN BERRIES AND PUT BERRIES IN A LARGE BOWL.
STIR DRY INGREDIENTS TOGETHER AND STIR INTO BERRIES.
ADD THE RESERVED JUICE
SPOON THE FILLING INTO THE PREPARED PIE PLATE AND SMOOTH
ROLL OUT TOP CRUST OR MAKE LATTICE CRUST AND PLACE OVER THE FILLING ,FINISHING THE TRIMMING
IF DESIRED,YOU CAN BRUSH WITH MILK,CREAM OR EGG,MILK MIXTURE AND SPRINKLE WITH COARSE SUGAR
BAKE AT 400 UNTIL GOLDEN BROWN AND BUBBLY ABOUT 40 MIN.
ENJOY!