Skillet Rustic Blueberry Pie

From The Best Skillet Recipes

Why this recipe works:

By cooking some of the berries on top of the stove and mixing in some raw ones before baking, we got the ideal filling texture for our skillet blueberry pie recipe. For the crust for our skillet blueberry pie recipe, we opted for a single pie crust made with both vegetable shortening and… read more

By cooking some of the berries on top of the stove and mixing in some raw ones before baking, we got the ideal filling texture for our skillet blueberry pie recipe. For the crust for our skillet blueberry pie recipe, we opted for a single pie crust made with both vegetable shortening and butter; using both fats yielded a tasty, flaky crust. We placed the crust directly over the filling and cut several vent holes to allow steam to escape—otherwise the crust became quite soggy. Thirty minutes in the oven produced the best crust and allowed the berries in the filling to heat through.

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Serves 6

We prefer using fresh blueberries here, but 6 cups of ­frozen blueberries, thawed, can be substituted. If using frozen ­berries, don’t mash them in step 3. If the dough is very firm, let it sit on the counter to soften slightly for about 10 minutes before rolling out in step 5. Store-bought pie dough can be substituted for the crust if desired.

Ingredients

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