Blueberry Pie in a Cast-Iron Pan
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 piePREP
10 minCOOK
20 minREADY
30 minForget 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
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.
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