The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
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- Опубликовано: 20 авг 2024
- 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 - madein.cc/1123...
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: madeincookware...
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
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!! This is absolutely amazing. Thank you so much for this partnership and for this incredibly delicious recipe!
Lemon verbena? Or lemon verbena sugar?
Here's a hot take: I think blueberry pie is more American than apple pie. Blueberries mostly have been shown to be native to North America while apples mostly have their origins in Central Asia.
Although.... I'm in love with apple crisp pie more than blueberry pie 😋
This recipe really popped out at me in the desert person cookbook because I have 2 kids and this would make a great snack because I can cut it into smaller pieces and slightly less messy than a regular pie. Beautiful pan! I love the whole line! If only I had the money 🤑
Always down for a higher crust-to-filling ratio 🙂
“This is a lemon” made me laugh way more than it should have.
Also the smiling yolk :)
also
“Video breakdown
0:00 Start
0:01 How to make blueberry pie”
in the description LOL
I just made Claire’s slab pie recipe (sour cherry variation) for a family dinner and it was delicious!
Where were you able to find sour cherries??
Love how right from the start we get a healthy dose of Claire personality that we all love so much ❤
"Will I ever live in a place that has enough fridge space" 😂 Get yourself a walk-in.
She'd fill that up, too. Food is actually a gas. It expands to fill all available space.
@@DougAdams I was going to say something similar but about how fish grow to the size of their environment 🙂
@@DougAdams like the crap in my purse lol
@@DougAdams wise, true words
I particularly enjoyed this video because I prefer when it's just Claire speaking and doing her thing, no distracting questions or comments. (Not taking anything away from the excellent cinematography and editing.) I would 100% listen to a podcast that just consists of Claire talking about anything she wants. Thank you, Claire and team, for all the work you and your team put into these videos for us 🥧
I disagree, I like hearing from the crew and listening to her interact with them!
@@CassBlast5 Me too I love the comments from Vinny & The rest of the crew! I could listen to Claire talk for hours as well. I think Claire & the crew compliments each other. They always make me chuckle. More please.
Aww what a perfect episode! You can tell Claire was genuinely stoked on that pan🫶🏻
It's because she getting paid to sponsor it....
It's my first time hearing even seeing a slab pie. A must try.
YES my three favourites- blueberries, summer, and Claire🥺💕 regular pies are great but there’s something so comforting about just having a giant… slab of a slab pie😂 thank you for brightening our week once again!
couldn't be happier to see this recipe - been craving this pie since Claire's ig post yesterday! And yay for s9!
I adore watching Claire and her passion for baking. And the editing is top notch!
Is this when you know you’ve reached a new level of adulthood? Because the moment I saw that baking slab I was sold! What a beautiful piece of kitchenware and what a delicious looking pie!!!
I made this pie last week and it turned out perfect! I have never been a big pie eater and had never tried making pie before but this recipe was amazing! The lemon/sugar/fruit/warm spices are perfectly balanced. I was delighted that this video came out today & I look forward to making this recipe again and again!
When there are new episodes of dessert person it just makes my week all that better! Everything I have made from her cookbook has been amazing and I can’t wait to get the new one. Side note: I do wonder how many aprons Claire has because I only have one and it is always dirty!
props to your art team! I love the animations and illustrations they've made!
Perfect timing!!! I live 20 minutes away from a blueberry farm 😁 I can’t wait to pick my blueberries and make this recipe!!!
I love when you pull out a ruler to measure your dough. It makes my engineering and OCD heart happy ❤️
This would be incredibly fun for a Halloween party as a “mummy” pie.
Cherry filling so it looks like blood! I’m So gonna do that… To go with my husband’s “mummy meatloaf!
incredibly
I made this recipe last summer! My grandfather actually said it was the best dessert I’ve ever made!,
omg this makes me want to make it more!!
@@s.m4952 I remember it being fairly easy to make too!
Wow, I just commented on your instagram that I'd love to see a slab pie recipe. Y'all really listen 😂
Same(I replied to your comment). I’m just so glad that it happened!
It's like you have a crystal ball or something
We picked all our blueberries over a month ago, but I can't wait to make this next year with our yard berries.
why do i want to try the lemon verbena sugar?? it’s so pretty
This looks beautiful and delicious!!
Thank you, Rhoda!!
hi, Rhoda!!
omg rhoda yesssss collab when
THE VIBES OF THIS VIDEO ARE SO GOOD WHAT ON EARTH
That lemon verbena sugar sounds like it would great in tea! 🥰 I’ll be making that pie asafp. Thanks for another great video and recipe, Claire.
The smiley faces on foods makes me smile. Thanks for doing that
Mmm blueberries are my fave fruit pie. Perfect!
It’s good to see you! I missed your videos! They’re always something I look forward to on Thursday☺️
Last year on Christmas I made this slab pie and omg 😱 it’s phenomenal!!! Those spices, the lemon and salt, etc. are just right, perfectly selected to make the blueberry the star! It’s a grown up, holiday blueberry pie but I need to buy this pan because I just had a regular 9x rectangular pan and the crust seemed too thick for the amount of blueberry filling so don’t go to big on the pan. That was one other thing my filling was almost too thick whereas I prefer a looser mix but the flavors are insanely good! For anyone else who had that issue maybe use a smaller pan (less wide) and less cornstarch or add a bit more blueberry but it’s worth trying this recipe and tailoring it just right. Blueberry is usually thought of as a summer pie but not with these spices! It really makes it a holiday pie with a more mature flavor palette although my Nephews and Niece all loved it they just wanted more filling than crust ratio. Today I just made a small 9” round pie with store bought pie dough as I hadn’t planned on making a pie but wth it’s New Year’s Eve and why not! Instead of her amount for her slab pie I used a 9” recipe amount which called for almost half or a little less at 4 cups so about 1.5 lbs or slightly more blueberry in this mix but I added all the spices, lemon juice, salt and vanilla but I halved her amount, the spices a smidge less than half but basically I like this because you can play around with the mixture if a massive slab pie isn’t reasonable. Definitely try this recipe whether you do the full slab pie or a 9” normal size as it’s very worth it
That pie crust 🥰
2:06 - "This is a lemon" - Oh ok, good. I had my doubts. Thank you for the clarification.
This is elite performance. Right up there with AB catching footballs and Jesus playing at the Red Rocks.
Claire catching strays from nfl memes
These videos are my favourite things on RUclips, despite my lactose, wheat and blueberry intolerance 😂🤌
This pie was one of the first recipes I made from your book! I recently adapted the sour cherry pie into a slab pie and loved that too!
I would love a beginners bakeware or cookware video! I think it would be really interesting seeing how a professional chef stocks their kitchen! I’m moving soon and I have no idea how to set up a kitchen (HELP ME I ONLY WATCH COOKING VIDEOS I WANNA MAKE THEM)
Not a professional but a medium sized enameled cast iron Dutch oven(go Staub, it’s cheaper than Le Creuset)and a medium sized heavy steel saucepan(All-Clad or Calphalon are my preference)will get you far. As for bakeware, my bare minimum would be a 9x5 loaf pan, 8x8 square, 12 cup muffin pan, 13x9 pan, and two each of baking sheets/8 inch round/9 inch round. Springform, pie, and tart pans have their place but unless you’re planning to delve into cheesecake/traditional pies/tarts they’re not essential. Slab pies can be made on baking sheets as long as they’re deep enough to hold the filling.
@@heathergleiser Wow! Thank you, that’s very helpful!
‘Made In’ cookware looks like excellent quality to me, and while not cheap, is more moderately priced than All Clad. The knives are just as expensive as my beloved Wustoff, however. Troll the web & look for sale items. I like William Sonoma’s gold bakeware. Have fun!
If you're on a budget check out restaurant supply stores. Significantly cheaper and durable as hell.
idk if it’s exactly what you’re looking for, but i know a while back Claire did a video on her essential kitchen tools as well as some kitchen tour stuff
I started watching Bon appetite because of you! Your voice and the way you explain things, is so soothing👍
Completely soothing ❤️❤️❤️
Metal is also "thermal shock resistant".
More dough? Yes please. I had no idea it made a difference!!!
You posting this video is perfect timing! I marked this recipe in the book to make for my birthday this month 😊
You make BEST PIES and everything you are most greatest pastry maker ever! Deserves award and hard working devoted and dedicated to your family others everything xoxo 😚
"Will I ever live in a place where I have enough fridge space?" My sister in crust, you bought the fridge
Last night I was like... I'm gonna make this. I wake up to the video... The stuff that dreams are made of.. THANKS Claire!
I needed a wonderful excuse to hunt for a Made In baking slab :) Thanks!
You are so welcome! Can't wait to try many more recipes in it.
Claire is so much calmer and happier in this setting than in BA IMO
Blueberry pie is the best pie, no one can change my mind
Having a tough time and this video is like a hug from the universe. So excited to make this! Of course I enjoy the videos when I’m doing well also
Season 9 starting off great with a throwback to not having enough fridge space! XD
It's funny, as an Aussie, whenever I see the word 'pie' I immediately think of our classic meat pie rather than the sweet US version. Either way, looks wonderfully delicious, Claire! Thank you for sharing!
Love this! And loved the info on the pan... Would love to have a video and/or amazon-esque list of your favorite pieces of cookware, tools, etc sometime... Christmas (and a new Claire cookbook) is coming!
Good lord I'd eat all of this in a single sitting
*claire squeezing a bottle of vanilla twice while saying "two tsp of vanilla" hammering home once again that I am not a professional*
what a lovely slab! now I know what to do with it.
That shot of Claire's handsome mustachioed tuxedo cat in a tidy loaf was the most delightful start to this video
Bought some rather cheap baking ware a couple of years ago that was made from cast aluminium with a ceramic coating. I ain't going back to full ceramics - these are light, conducts heat extremely well and a lot more durable. Best of two worlds!
This looked so good. I immediately purchased the baking slab! Edit: my husband got excited when I told him I was going to make this lol!!!
Hope you enjoy!
Such BEAUTIFUL pie 🥧 Crust and amazing 🤩
Best video breakdown in the description 😄😄
Congratulations on one million subscribers!! Another awesome video!! Thank you!!
Slab pie?! 😮😮😮😮 this will become a staple!!!
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…….
Beautiful recipe! Thank you, Claire!!!
I always feel like I just attended a major detailed cooking class….I love you sweetie!!!
This is the first time I realized Claire spread her wings from the test kitchen and made her own channel. So happy for her!!
Hi, although there’s no baking involved, I would love an episode on making crepes. I love eating savory and sweet crepes but find them difficult to master, even with a specialty crepe pan. And you probably have a few tricks that would help much. Thanks.
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.
there is a Quebec tradition of making "pets de soeurs' from the off cuts of pie dough. You roll out your extra dough, put brown sugar and cinnamon then roll it up, slice them and bake them. So delicious! I wonder if Claire has ever made them :) Also have fun google translating the name into english ;)
My mom gets 2 carts of blueberries every summer from a WI farm, and freezes them. I had to share this with her, thanks!
This looks so good (blueberry pie/dessert are my favorites) and that baking slab seems really fantastic. I would love to see some breakfast things made in it like a quiche or even some sort of savory "pie". Have you ever made a French Canadian pork pie (Tourtière)? That might be a great thing to make in that.
Good morning Claire! Hope have a amazing day of baking xoxo 😚
Oh that slab baking dish looks beautiful...but alas it's sold out. Hopefully they'll remake/restock it soon.
I bet it's great for baking lemon bars.
Lol I JUST finished baking a blueberry crumble, now I need to go buy more blueberries!!! This looks delicious! 😍😍😍
Dear Claire,
I love your videos, because I learn a lot from it and you are fun. I loved your previous kitchen tour. Can you please give a tour of this kitchen? I am planning a new kitchen and would love to hear do’s and don’t from you. So which choices did you make and how happy are you with it now that you’ve used it for a while? Thank you!!
SO GLAD ABGOUT THE FRIDGE UPGRADE!! honestly, I don't know how you, as a baker, dealt with the vertical freezer!
I've never heard of a slab pie and I have never really liked a lot of fruit pies because it just felt like...mushy fruit. So a slab pie sounds like changing the ratio could really solve the problem!
Excited about the baking slab
On the question what should Claire make next in the porcelain baking dish: spanakopita but with homemade phylo pastry.
I missed it, who made the baking slab? lol
Technical question for a future 'Ask Claire' episode:
I love this show! Your recipes are excellent and I find these videos very detailed, informative and funny. I was wondering if you will be doing another trouble-shooting episode in the future? I have a specific question about french meringue.
I really struggle with the meringues despite baking for many years. There seems to be a conflict within most meringue recipes: in order to avoid sugar weepage in the cooked meringue, you need to fully incorporate the sugar and not incorporate it too quickly, however this risks overbeating the meringue which creates its own problems. In most recipes, they recommend you start incorporating the sugar one tablespoon at a time at the 'satiny peaks' stage- which I take to mean when it starts forming sort of soft, shiny peaks- but this risks overbeating or under-incorporating the sugar. Even when I've beat the meringue for a long time I can still feel some grains of sugar, which I know will cause the meringue to collapse but at that point the meringue seems to be getting less stiff and I'm worried it'll go clumpy.
Anyway, sorry for the long question but any help would be greatly appreciated!
So excited to try this since I know I can make that crust! Also, already LOVE Made In so might need to grab this pan too.
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.
claire .. i have an exam tomorrow and procrastinate by prioritising this and no have 0 regrets
I need that pan! It's amazing! Love this recipe as well.
I wish this was posted earlier cause I tried to make a blueberry pie last Sunday and it just turned into a goopy runny mess. I almost cried
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!
Can we have your video team attempt a recipe from your book?
Hate videos where you get FREE but we BUY!
Looks absolutely delicious! Lucky there's still plenty of wild blueberry at the farmers market! Does anyone know though if there's a way to substitute ground ginger with fresh one?
Now that’s just a beautiful pie!
I didn’t know I needed a slab pie pan until now.
Think I'll try something similar with gooseberries!
Seems like it needs a scoop of vanilla ice cream to complete it. lol
Thanks for the video
yummmm
THIS IS GENIUS
With all the baking Claire does for her channel and research for cookbooks etc., she really needs to have a huge pantry to store lots of stock, multiple refrigerators, and ovens to accommodate her food projects. It's your job, it's a tax write off hun, do it. ❤
Make pumpkin pie in it!!!!!!
If you don't have a porcelain pan, how would the cook time or temperature vary for metal or glass?
I trust Claire opinion on cookware so much I need that
Bro, it's an ad. Whether or not Claire actually recommends the pan is incredibly ambiguous because she is contractually obligated to say she likes the pan.
I bought one of these after seeing this video and it cracked in the oven when I made a pie this morning 😭
Total yummm. Thank you.
Not me wondering how I could use up the frozen bluebs and pie dough I have before I move...perfect timing!
Thanks for all the content that you put out. I have a request that if you could please recommend any egg replacements for the recipes your cover it would make it much easier for me to try out the recipes.
Claire saffitz I love ur book and love watching u make it is amazing just love ❤️ how u demonstrates how u do things chef paddy
I'm not going to roll this as thin and large as the first piece of dough. So... 16x12 instead of 12x16. Lol! Love ya, Claire!