Blueberry Skillet Pie is filled a juicy blueberry pie filling inside a buttery, flaky pie crust. Blueberry pie is baked in a cast iron skillet.
For this blueberry pie recipe use fresh or frozen blueberries and pie crust from scratch or store-bought. Homemade blueberry pie is a classic summer dessert that is the perfect addition to any backyard BBQ, potluck or family gathering.
There is no need to precook the pie filling. Blueberry pie recipe with frozen blueberries is easy to make any time of year!
This pie recipe takes minutes to prepare and is perfect for using blueberries when they are in season. You can also use frozen blueberries when blueberries are not in season. We love using wild blueberries for this pie recipe, as they tend to have much more blueberry flavor.
We stock our freezer each blueberry season with perfectly ripe blueberries and use them all-season long! Just wash the blueberries when they are ripe and place into a large zip-style freezer bag. Plop the bag into the freezer flat so you can stack the bags easily.
Why this recipe works
- Simple ingredients – uses ingredients that are readily available at most grocery stores.
- No preservatives – homemade blueberry pie without preservatives or artificial flavors.
- Several ways to make – this blueberry pie recipe gives you several options. Use fresh or frozen blueberries and store-bought or homemade pie crust.
- Bake in cast iron skillet or glass pie dish – we love this pie recipe in cast iron skillet or cast iron pie pan, but you can also bake in a deep-dish glass pie dish.
What you’ll need
- Blueberries – Use fresh or frozen blueberries. I love the frozen Wyman’s blueberries from BJ’s Wholesale. They’re frozen at peak of ripeness and available year round. (Saving me time and money!)
- Sugar – Adjust as you like depending on how sweet or tart your blueberries are. Sugar will naturally draw out the juices of the fruit and create a juicy pie filling.
- Lemon juice – Adds a bit of tartness to the filling and helps preserve it.
- Tapioca – Helps thicken this blueberry pie filling. Toss the blueberries with sugar, lemon juice and tapioca to combine before baking in your unbaked pie shell.
How to make blueberry pie
- Make pie dough and refrigerate – Prep the pie crust ahead of time and refrigerate for a few hours or overnight.
- Combine the ingredients – combine blueberries, sugar, instant tapioca and lemon juice in a large bowl. Use fresh or frozen blueberries to make pie filling. Pie filling does not need to be cooked before putting into pie crust for this pie recipe!
- Grease cast iron skillet. Prepare your cast iron skillet by spraying with cooking spray or rubbing it with a teaspoon or so of canola oil using clean, dry paper towel.
- Roll out pie crust – Roll out pie crust on a lightly floured surface and place into the bottom of the cast iron skillet.
- Fill with pie filling – Pour blueberry pie filling into the unbaked pie shell.
- Top with pie crust – Add top pie crust over the filling, trim, roll under and crimp edges.
- Brush with egg wash – Use a pastry brush to gently brush the pie crust layer with egg wash. Sprinkle with sugar.
- Place pie on sheet pan. Place unbaked pie on a half sheet pan lined with parchment paper. This will help catch any juices that may leak from the pie.
- Bake – Bake in a preheated 400 degree F oven for about 60 minutes. Let cool to set the filling.
How to make flaky pie crust
- Make ahead of time – make pie dough ahead of time and refrigerate overnight.
- Mix by hand – use a pastry cutter to cut lard and butter into the flour, rather than using a food processor. (while I love my food processor, it tends to overwork pie crust.) The more you handle pie dough, the more tough it will become.
- Keep pie crust cold – an imperative detail! While working with pie crust and should it become too warm, plop the entire bag into the freezer for about 20 minutes.
Tools for making pie crust
- Pastry Blender – needed to cut in lard, vegetable shortening, and/or butter into the flour and salt mixture when making homemade pie crust.
- Rolling Pin – use a wooden rolling pin to carefully roll out your pie dough. Wash by hand with hot water and a little dish soap.
- Pastry Brush – brush on egg wash without damaging the pie crust.
Tips on working with pie dough
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit. You can even plop the entire pie in the fridge or into the freezer for a bit to get it really cold again before baking.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
Can you freeze pie dough?
While you can freeze pie crust, I prefer to make pie crust fresh each time I’m making a pie recipe. You can make an entire pie, wrap with loosely with plastic wrap and freeze it. Should you wish to freeze pie dough, be sure and wrap it tightly with heavy-duty plastic wrap and sealed freezer zip-style bag.
Do you have to thaw blueberries before baking a pie?
No, you do not want to thaw blueberries before baking a pie. If you do, you may have a soggy pie crust.
How to thicken blueberry pie filling
To thicken pie filling you can either use instant tapioca, tapioca flour, cornstarch flour, or all-purpose flour. I prefer to use instant tapioca in all of my fruit pies. Simply mix tapioca granules in the berries and sugar before baking.
How to bake a pie in a cast iron skillet
Everyone has been asking me how I made this easy blueberry pie recipe. A few years ago my dad bought me a few Lodge cast-iron skillets for Christmas and I love them. I’ve come to really love cast iron and cook in nothing else now. Homemade apple pie is delicious in a cast iron skillet too!
Coat the cast iron skillet or cast iron pie pan with a thin layer of lard, vegetable shortening or cooking spray.
- Add your bottom pie crust.
- Trim the edges of the pie dough.
- Add cooled pie filling.
- Add top pie crust. Trim edges, roll under and pinch or crimp edges to make a uniformed pie crust.
- Bake as directed. Pies are usually baked at 400 degrees for about 1 hour.
- Once pie has cooled, cut into slices.
It’s best to remove the pie from cast iron. Keeping a pie in a cast iron skillet for several days tends to remove the seasoning.
Seasoning cast iron
Seasoning is the process of oil being baked into cast iron through forming a protective layer on top of your cookware. The more you use your cast iron, the more it gives your skillet a natural, easy-release finish and makes cooking and cleaning easy.
Without proper seasoning of cast iron, iron cookware would corrode and rust due to the oxygen and moisture in the air.
- Wash and scrub skillet – I prefer to use soap (Dawn dish detergent) on the exterior of my cast iron skillets and only inside if needed.
- Dry thoroughly – use paper towels or a lint-free clean kitchen cloth.
- Apply oil or fat – spread a thin layer of lard, vegetable shortening or canola oil in the inside of the skillet. Use either a clean, dry paper towel or pastry brush to spread the fat.
- Bake for 1 hour – preheat the oven to 350-400 degrees F. Line the bottom rack with aluminum foil. Place your cast iron cookware upside down on the center rack. Bake for 1 hour.
- Cool in the oven – turn off the heat and let the cast iron skillet cool in the oven. This will allow the seasoning to adhere to the iron.
- Repeat the process if needed.
Thicken pie filling by using instant tapioca, tapioca flour, cornstarch flour, or all-purpose flour. I prefer to use instant tapioca in all of my fruit pies. Simply mix tapioca granules in the berries and sugar before baking.
Let your pie cool completely before slicing it! This will let the pie filling set.
More Pie Recipes
- Apple Pie
- Apple Hand Pies
- Blueberry Hand Pies
- Cherry Hand Pies
- Peach Hand Pies
- Chicken Pot Pie
- French Meat Pie
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Blueberry Skillet Pie
- pie dough double crust
- 1 teaspoon canola oil
- 4 to 5 cups fresh wild blueberries (fresh or frozen)
- 1 to 1 ½ cups granulated sugar
- ⅓ cup instant tapioca
- 2 tablespoons lemon juice
- ½ teaspoon ground nutmeg
- In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
- Brush the canola oil in the bottom and sides of your cast-iron pan, either using a pastry brush or a clean, dry paper towel.
- Roll out the bottom round of the pie dough. Gently place into a 9 or 10-inch cast iron skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
- Add your blueberry filling.
- Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
- Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
- Let cool completely before slicing.
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