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    Home » Recipes » Homemade Pies » Cast Iron Blueberry Pie

    Published: May 19, 2019 · Modified: Mar 10, 2022 by Jessica Robinson · This post may contain affiliate links

    Cast Iron Blueberry Pie

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    blueberry pie in cast iron skillet, slice of pie on plate with scoop of vanilla ice cream on top
    slice of blueberry pie on a white plate and scoop of vanilla ice cream
    slice of blueberry pie with scoop of vanilla ice cream on white scalloped plate, blueberry pie in cast iron skillet in background

    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.

    Slice of blueberry pie topped with vanilla ice cream on small white plate, pie in background.

    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.

    Child holding wooden basket of wild blueberries outdoors.

    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.
    Unbaked pie in cast iron skillet on reclaimed wood boards, wild blueberries in background.

    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.
    • Crumb apple pie on wooden cutting board, red and green apples around.
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      Blackberry Hand Pies

    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.

    Strawberry Rhubarb pie and Strawberry Raspberry Rhubarb Pie also can be thickened with instant tapioca well.

    Blueberry pie in cast iron skillet, slice of pie on small white plate with fork.

    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!

    Make homemade pie crust or use store bought. Homemade pie crust is so versatile and we love it for all sorts of pie recipes!

    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.

    Cast iron skillet with rust before seasoning on kitchen counter.

    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.
    Two seasoned cast iron skillets on wooden cutting board.

    Recipe FAQs

    How do you thicken blueberry pie filling?

    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.

    Blueberry pie in cast iron skillet on reclaimed wood boards, slice of pie on small white plate.

    Let your pie cool completely before slicing it! This will let the pie filling set.

    More Pie Recipes

    • Apple Pie
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    • Blueberry Hand Pies
    • Cherry Hand Pies
    • Peach Hand Pies
    • Chicken Pot Pie
    • French Meat Pie

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    5 from 11 votes
    Blueberry pie in cast iron skillet, slice on small white plate.
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    Blueberry Skillet Pie

    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!
    Course: Dessert
    Cuisine: American, New England, Southern
    Servings: 8 people
    Calories: 217kcal
    Author: Jessica Robinson

    Ingredients

    Blueberry 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

    Instructions

    Blueberry Pie

    • 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.

    Recipe Notes

    Blueberry pie filling
    Blueberry pie filling can be made ahead of time and frozen for later use. We love using wild blueberries because they have more flavor (available frozen at wholesale clubs and larger grocery store chains.) However, you can use whatever you have available.
    With this blueberry pie recipe you do not need to precook the pie filling.
    Pie crust – Use a well-tested pie crust recipe or store-bought pie crust.
    If your pie crust is getting too warm, plop the entire pie in the fridge or into the freezer for a bit to get it really cold again before baking.
    Contain the juices -Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!
    Create a lattice crust – I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.
    Cut strips of pastry crust ahead of time and place on a half sheet pan lined with parchment paper. Cover loosely with plastic wrap and refrigerate until you assemble your pie.
    Test if blueberries are cooked – Look for the pie filling to be bubbling in the center and around the edges of the pie. This is a sure sign that the pie is done baking.
    Keep crust from burning – When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.
    Cool before slicing – Let your blueberry pie cool to room temperature before slicing. This will help the filling set and thicken.

    Nutrition

    Calories: 217kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 57mg | Fiber: 2g | Sugar: 45g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Reader Interactions

    Comments

    1. Bobbi says

      August 30, 2022 at 10:04 am

      5 stars
      Best blueberry pie recipe I have made, EVER! My husband loves blueberry pie and I am always trying different recipes. THIS has the perfect combination for us. Love cooking in my cast iron skillet too, so bonus!

      Reply
      • Jessica Robinson says

        August 30, 2022 at 4:59 pm

        OH thank you so very much!! So happy to hear you all enjoyed it!

        Reply
    2. Lisa Hatfield says

      March 16, 2022 at 2:54 am

      5 stars
      I just baked this blueberry pie in my Lodge cast iron skillet, and everyone LOVED it! No soggy crust over here, it was golden brown all thanks to your great tips, Jessica. You are an amazing baker!

      Reply
    3. Isabel says

      January 15, 2022 at 4:56 pm

      This looks good! What size of skillet would you recommend for your pie recipes?

      Reply
      • Jessica Robinson says

        January 16, 2022 at 10:19 am

        Hello Isabel,
        Thanks for reaching out! As it states in the directions of this recipe, we usually use a 9 or 10-inch dual handle cast iron skillet. Though Lodge now makes a cast iron pie dish that is lovely!

        Reply
    4. javgirl says

      August 31, 2020 at 12:50 am

      5 stars
      AMAZING recipe. This was my first pie I’d ever made in a cast iron skillet. It does something magical (aka cooking the crust evenly) so that the crust was sweet, crispy, and delicious in every bite. Each slice held its shape well. I did a lattice top as I made slightly too little pie dough (entirely my error), only did 3/4c white sugar (because I ran out, added 4 tbsp icing sugar and 2tsp maple syrup), and added the zest of the lemon too. Thank you so much for this recipe, my partner and I agreed it’s the best we’ve ever had!!!

      Reply
      • Jessica Robinson says

        August 31, 2020 at 10:30 am

        Serena,
        So happy to hear that you enjoyed the blueberry pie and it was a complete success! Thanks for taking the time to tell me!

        Reply
    5. monica says

      January 16, 2018 at 2:49 am

      I will going to try. I am so excited!

      Reply
    6. Claire | The Simple, Sweet Life says

      January 15, 2018 at 5:36 am

      I’ve never made a pie in a skillet pan but I love the idea! Can’t wait to give it a try.

      Reply
    7. lauren says

      January 15, 2018 at 3:15 am

      I’ve never made dessert in my cast iron before, but what a great idea! It looks so rustic and comforting. I bet the bottom gets a nice crisp too.

      Reply
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