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Blueberry Pie in a Cast-Iron Pan

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Submitted by grasshopper

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.

YIELD

1 pie

PREP

10 min

COOK

20 min

READY

30 min

Forget the pie plate. This one goes straight into the skillet.

Two pints of blueberries get cooked on the stovetop with lemon juice and a touch of sugar until they’re soft and saucy. Then a round of pastry dough goes right on top, gets brushed with milk for a golden shine, and the whole pan slides into the oven.

No bottom crust to worry about. No blind baking. No crimping drama. Just a bubbling skillet of blueberries under a flaky, golden lid.

Bring it straight to the table in the pan, crack through that pastry crust with a spoon, and serve it up with ice cream or whipped cream.

Chef Tips

  • If the blueberries release a lot of juice on the stove, pour some off before adding the pastry top. Too much liquid means a soggy crust. Save that extra juice for pouring over ice cream later.
  • Press the pastry edges down against the rim of the skillet with a butter knife. This seals it and gives you those rustic, crinkled edges.
  • Make sure your cast-iron handle is oven-safe (no plastic or rubber). If using an enameled skillet, it works just the same.

Ingredients

1
X PASTRY DOUGH
to taste *
2 946
PINTS ML BLUEBERRIES *
½ 0.5
EACH LEMONS
juice of
1 15
TABLESPOON ML SUGAR
1
X MILK
or egg yolk, for glazing the pastry, to taste *

Directions

Make the pastry dough and chill it.

Preheat the oven to 350℉ (180℃).

Meanwhile, place the blueberries in a pan over medium heat with the lemon juice and sugar.

Cook until soft, tasting for sweetness.

If there is too much juice, pour some off and save it to make a fruit sauce later.

Roll out the pastry dough into a circle an inch larger than a 9- inch cast-iron or enameled cast-iron skillet.

Place the circle on top of the pan and press down the edges with the blade of a butter knife.

Brush with milk or egg yolk and bake for 20 to 30 minutes, or until the pastry is golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 12 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 5%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 
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