Making of My First Pie!!!

Martha Stewart’s Blueberry Slab Pie
AKA My Tectonic Strawberry-Blueberry Pie! 



I came back on Sunday night after having my awesome dinner of 2 lobsters (yes TWO!), Szechuan green beans (Gan Bian Si Ji Dou), and “Chef’s Special Sauced Pork Chops” for only 72$ total in the end. I haven’t gone out for dinner for a while so I thought I’d treat myself for the holidays.


However, since all the stores were closed, I came home with a massive CRAVING for a cheesecake or pie!!! I had some frozen blueberries in my fridge that I couldn’t figure out how to get rid of until last night. I decided to look up some easy recipes for idiots in the kitchen like myself, and found Martha Stewart’s Blueberry Slab Pie! This was perfect! The official recipe can be found here:


So I thought this entire thing will take 2 hours… Oye… was I wrong lol. I ended up eating my pie 6 hours later!!! This teaches me another lesson about cooking: do NOT cook myself!!! Buying a cake or pie would have been so much easier, but I guess I didn’t have an option last night. Anyhow, here’s my entire process of making the pie:

– Dough divided into 2 halves and refrigerated for about 2 hours


– Make the filling with frozen blueberries, here’s about 5 1/2 cups


– You will need a total of 8-9 cups of fruits, so I cut up 2 1/2 cups of fresh strawberries to add to the filling


– Melding the dough turned out to be the most difficult task… I realized that I don’t have a ROLLER!!! Omg… I had to do everything by hand which took forever. Then I realized I had lots of chopsticks around which sort of helped, although substandard to my usual preferences. This is the reason the top looks like tectonic slabs…


– Post-1 hour baking!!! Yayyy!!! My tectonic pie is done!!!
(Nonetheless, I still had to wait another 1 hour for it to cool down)


– Close-up:


– Ta dahhhhh!!! Served with my favorite Oikos Greek Yogurt in Vanilla!


Recipe Critique:

So I didn’t exactly follow the recipe… I only had Becel‘s low fat margarine which I used instead of butter. I don’t know if this made the difference, but the dough was harder than I expected, but still edible. I think I would have needed to use another cup to make the dough more buttery soft. The filling was FABULOUS!!! I also skipped the lemon juice because I don’t like my desserts sour. Lastly instead of cornstarch, I used green bean starch which I had asked my mom prior to taking on the cooking task and she had said they’re interchangeable. Overall, great easy recipe and I would give it 8.5/10 (half point for the dough and one point deducted for the 6 hours of waiting!!!)

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