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Blueberry Pie

by 11 Comments

Nothing says summer better than a freshly baked blueberry pie. Making your own pie crust is fairly simple. Pint of blueberries being held by a little boyI always make the pie crust by hand vs. using the food processor. The trick to flaky pie crust is not overworking the ingredients and keeping the dough cold. Blueberries are plump, juicy and in season in the South. Wild blueberries are also readily available at hundreds of small road side stands up and down the Maine coast.

Our family is settling a little more and more each day in good old-fashioned North Carolina. The farmer’s markets run early April to late October. I’m excited to share new recipes and some more Southern style foods. I was thrilled to find refined lard in a can! You cannot find that up North! Lard is wonderful for making pie crust.

Blueberry pie with golden baked crust and pie cutter to the side

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5 from 6 votes
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Blueberry Pie

Yummy sweet plump blueberries wrapped up in a flaky pie crust
Course Dessert, Desserts
Cuisine American, New England, Southern
Keyword blueberry pie, blueberry pie recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 -8
Author Jessica Robinson

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 2-3 tablespoons unsalted butter very cold
  • cold water
  • 4-5 cups fresh blueberries
  • 2-3 tablespoons lemon juice
  • 1/4 cup small tapioca
  • 1/4-1/3 cup sugar

Instructions

  1. In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.
  2. Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.
  3. In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.
  4. Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.
  5. Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you've done the entire pie.
  6. Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.
  7. Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.
  8. Let the pie cool completely before cutting.
  9. (NOTE: for easy clean up- place the uncooked pie on a sheet pan lined with parchment paper. This will catch any juices that may leak from the pie)

 

Blueberry Skillet Pie with Flaky Crust

by 20 Comments

Blueberry Skillet Pie with Flaky Crust is so easy to make and perfect for summer. Baking a fruit pie in cast iron has never tasted so delicious!

Blueberry skillet pie in cast iron skillet. Slice of pie sitting on white plate with a scoop of vanilla ice cream and fork.

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

Slice of blueberry pie on white plate with scoop of vanilla ice cream. Cast iron skillet pie in background in shallow wooden tray.

Each Sunday afternoon we stop at the farmers market in Colfax. 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. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now! Quart jar of local honey and wild blueberries in mint green pint containers at farmers marketHomemade blueberry pie in a cast iron skillet with wild blueberries in a thin wooden pint container sitting on reclaimed wood.

5 from 8 votes
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Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!
Course Dessert
Cuisine American, New England, Southern
Keyword blueberry cast iron pie, blueberry pie recipe, blueberry skillet pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Author Jessica Robinson

Ingredients

  • 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

Instructions

  1. In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
  2. Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
  3. 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.
  4. Add your blueberry filling.
  5. 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.
  6. 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.
  7. Let cool completely before slicing.

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