America's Test Kitchen From Cook's Illustrated: The Best Blueberry Pie

Cook's Illustrated editor-in-chief Christopher Kimball and his team once again help home chefs find success in the kitchen by solving everyday cooking problems, rigorously testing equipment and tasting supermarket ingredients. In season nine, chefs Bridget Lancaster, Julia Collin Davison, Rebecca Hays and J. Kenji Alt deconstruct America's favorite recipes to reveal the secrets to foolproof cooking at home.

In this episode, the perfect blueberry pie has every component—dough, crust, and filling—working in complete harmony. But home cooks know that achieving this balance is tricky.

Foolproof Pie Dough: Pie dough can easily go wrong: crusts can turn dry and crumbly, flaky but leathery, or tender, but without flakes. Bridget Lancaster uncovers the test kitchen’s secret to a foolproof pie dough recipe that bakes up tender and flaky every single time. Then, Christopher Kimball demonstrates how to roll out pie dough, the right way.

Blueberry Pie: Bridget Lancaster shows host Christopher Kimball how to make a blueberry pie filling that is firm and full of fresh, bright flavor and still-plump berries.

Equipment Corner: Baking Sheets: Equipment expert Adam Ried discusses baking sheets with host Christopher Kimball and proves this kitchen essential is a must-have for every home cook.

Science: Pie Pastry: Odd Todd and the test kitchen science expert, Guy Crosby, examine the secrets to foolproof pie pastry.

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