If pie crust is intimidating to you, dip your toe in with this graham-cracker crust skillet pie.
We're very excited to welcome writer, photographer, and cook Michael Harlan Turkell back to the virtual pages of Serious Eats. In this series, Michael will share some of his favorite recipes that use the broiler, one of the most powerful and underutilized tools in the home kitchen.I was once told that Maine’s wild blueberries are grown by barons.
There’s one surefire way to eat like nobility in the summer even if you aren't a baron, and that’s by broiling those berries with a good dose of brown sugar, as I do here in this very simple, one-skillet pie. Broiling can transform a so-so berry into something spectacular, in the same way a grapefruit half benefits from a brulée of sugar on the top.Blueberries can sometimes be a bit mealy, but when you cook such berries down, their pulp turns into a saucier purée.
To turn these jammy broiled blueberries into a more complete dessert, I set out to make a super-quick version of blueberry pie. At first, I tried setting the berries directly on top of a graham cracker crust. But alas, whether that crust was blind-baked or not, all the berry juices seeped into the bottom of the pan, turning this dessert into a blueberry beach of wet sand.
What I needed instead was a buffer—something in the vein of sunscreen, a creamy, water-repellant slick that would protect the crust below...except it had to taste delicious, not like SPF 50.
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