Blueberry Skillet Pie with Flaky Crust is so easy to make and perfect for summer. Baking an easy blueberry pie in cast iron has never tasted so delicious!
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 homemade blueberry pie filling, cherry pie filling, and Southern blackberry pie 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 blueberries and sugar before baking. Strawberry Rhubarb pie and Strawberry Raspberry Rhubarb Pie also can be thickened with instant tapioca well.
Have you ever baked 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!
Each Sunday afternoon we stop at the farmers market. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams. These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries.
Let your pie cool completely before slicing it! This will let the pie filling set.
More great fruit pie recipes:
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Blueberry Skillet Pie
- 9- inch Lodge cast-iron skillet
- pie dough double crust
- 1 teaspoon canola oil
- 4 to 5 cups fresh wild blueberries small ones have more flavor
- 1 to 1 1/2 cups granulated sugar
- 1/3 cup instant tapioca
- 2 tablespoons lemon juice
- 1/2 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 your fingers or a clean paper towel.
- Roll out the bottom round of the pie dough. Gently place into the 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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