This blueberry pie recipe was something of a man magnet for cookbook author Rick Martinez. When he first posted a photo of it on social media, “Men that I knew well, men who I had gone on dates with, exes, total strangers, everyone was messaging me that they needed that pie right now and would do whatever it takes to get it,” he writes. It scored him a few "blueberry pie and chill" situations.
The homemade blueberry pie is that good. It’s all about showcasing the fruit by achieving the right crust-to-filling ratio. For that you’ll need a deep-dish pie pan, which allows you to cram in 8 cups of blueberries for the pie filling. If you’d like, add a ½ teaspoon ground cardamom or coriander to enhance the blueberries’ fruitiness and 1 teaspoon ground cinnamon or ginger powder for a hit of warmth.
The pie crust that holds it all together is flaky, almost like puff pastry, which comes from smashing the butter into thin sheets between your fingers and palms. After the dough has chilled, use a rolling pin to thinly roll out each disk: One will be used for the bottom crust; the other will be cut into strips and used for the lattice top.
A word to the wise from Rick: Resist the temptation to cut into this fruit pie while it’s hot. If you do you’ll be faced with blueberry molten lava. Let the pie rest for at least four hours before serving it—perchance to a date.
