The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person

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 to check out all of their cookware and subscribe to their YouTube Channel for more recipe inspiration:

#blueberry #pie #clairesaffitz

Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13×9 baking dish or Made In baking slab

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

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

Thanks for watching!

What’s for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
Dessert Person Online:
Claire on Instagram:…
Claire Merchandise:
Penguin Random House Books:

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



  • 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 Saffitz x Dessert Person 21/10/2022 am2:25
  • huh? what's the code? claire10?

    Harley H 21/10/2022 am2:25
  • 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!

    neologiandame 21/10/2022 am2:25
  • would be great to get imperial and metric measurements for your foreign viewers

    David McKean 21/10/2022 am2:25
  • Bought one ..BIG piece of slab tray broke off first time I used it

    Trish Gondolfo 21/10/2022 am2:25
  • 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.

    Judith Coloma 21/10/2022 am2:25
  • Claire needs a fridge the size of a bedroom, lmao

    Steve Turner 21/10/2022 am2:25
  • Let's tone down on the sponsorship mentions please! This felt like an infomercial and that really took away from the content.

    Wendy-Rae Duthie 21/10/2022 am2:25
  • 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…….

    Liz 21/10/2022 am2:25
  • Sry but I like and make recipes that have easy to find ingredients some ofmgje ingredients in this recipe I never heard of

    Lisa Pierce 21/10/2022 am2:25
  • Why is blueberry jam so boring on bread, but so brilliant on pancakes or waffles?

    terenzo50 21/10/2022 am2:25
  • This is the first time I realized Claire spread her wings from the test kitchen and made her own channel. So happy for her!!

    levelheads 21/10/2022 am2:25
  • Claire, what do you do with all those pie crust trimmings?

    LaurelGlenn Magrini 21/10/2022 am2:25
  • Excited about the baking slab

    John Shuttleworth 21/10/2022 am2:25
  • Honestly miss you on bon appetite, your segments were the best. Especially in that setting playing off of other people

    Mad Genius 21/10/2022 am2:25
  • I started watching Bon appetite because of you! Your voice and the way you explain things, is so soothing👍

    Jasmin Santana 21/10/2022 am2:25
  • Hate videos where you get FREE but we BUY!

    Sally Semrau 21/10/2022 am2:25
  • Claire is so much calmer and happier in this setting than in BA IMO

    Syra Aburto 21/10/2022 am2:25
  • Lovely

    Altitude Media Group 21/10/2022 am2:25
  • should the tray be like cookie sheet depth or lasagna tray depth?

    Ram Dent 21/10/2022 am2:25
  • Mine's in the oven with remnants from last year's harvest! Smells delish and bonus to make space in the freezer for this year's 😉

    Charlotte Hackett 21/10/2022 am2:25
  • Hey ive been a fan of you for a long time and i cant recall ever seeing you put your hair up in a proper slick back pony tail, i love your hair and was thinking of dying mine similarly and was wondering what it would look like in a pony tail. Of course you dont have to put it up if you dont want to but id appreciate if you would for a reference for me, Thanks alot i love your channel and your recipes keep it up!

    Natalie Stillwell 21/10/2022 am2:25
  • Would the cherry cobbler that fits in a 2 quart dish also need to be doubled, or is that already bigger than a pie?

    Maria M 21/10/2022 am2:25
  • Its so hard when the measurements in the description, the measurements you say in the video, the measurements in the other video you referenced, and the measurements in the book are all different!!

    Bethany Mangan 21/10/2022 am2:25
  • Hiiii Claire can you make sweet cornbread muffins please🥺

    Jayla Bartosh 21/10/2022 am2:25
  • 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.

    JC Thompson 21/10/2022 am2:25
  • Love Claire and this was a great video, but sometimes veers too far into infomercial territory. Glad to see you getting sponsors, but as a viewer I prefer the “commercial” portions to be more obviously telegraphed from the beginning and more clearly separated from the rest of the video.

    M Slaughter 21/10/2022 am2:25
  • These videos are my favourite things on Youtube, despite my lactose, wheat and blueberry intolerance 😂🤌

    Lizayra 21/10/2022 am2:25
  • 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.

    Kristy 21/10/2022 am2:25
  • 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. ❤

    Kristy 21/10/2022 am2:25
  • lasagna

    K and J 21/10/2022 am2:25
  • I'm not even a pie fan but this looks so good!!

    Alison Grant 21/10/2022 am2:25
  • Quick! Trademark Slab Gab for your next book before Caitlin Doughty gets it

    MondayNightBallroom 21/10/2022 am2:25
  • Could you do this in a Dutch oven pot, considering I'm thinking more of cobbler type dessert, also I'm looking to do double the filling,or would I be better off just using a deep glass sheet pan.

    Angelique L 21/10/2022 am2:25
  • I'd love to see you make a blackberries slab. i have trouble finding blackberry crisp, blackberry pie, etc… i never use sugar, i always use a substitute even honey sometimes. i bake in vintage enamelware so would i still put the temp at 400 ? Thanks for the info, I appreciate it.

    dragons* 88 21/10/2022 am2:25