Go Back
+ servings
Blueberry pie in cast iron skillet, slice on small white plate.

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
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 217kcal


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
  • cup instant tapioca
  • 2 tablespoons lemon juice
  • ½ teaspoon ground nutmeg


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.


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.


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