How To make Blueberry Pie In a Cast Iron Pan
Pastry dough 2 pints Blueberries
Juice of 1/2 lemon 1 tablespoon Sugar
Milk or egg yolk for -- glazing the pastry
Make the pastry dough and chill it. Preheat the oven to 350 degrees. Meanwhile, place the blueberries in a pan over medium heat with the lemon juice and sugar. Cook until soft, tasting for sweetness. If there is too much juice, pour some off and save it to make a fruit sauce later. Roll out the pastry dough into a circle an inch larger than a 9-inch cast-iron or enameled cast-iron skillet. Place the circle on top of the pan and press down the edges with the blade of a butter knife. Brush with milk or egg yolk and bake for 20 to 30 minutes, or until the pastry is golden brown.
How To make Blueberry Pie In a Cast Iron Pan's Videos
Blueberry Pie Filling
Here is my super easy homemade blueberry pie filling recipe power-packed with fresh blueberries. It's so delicious you can even eat it on its own!
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Cast Iron Blueberry Pie - Easy blueberry pie recipe on a Weber grill with the Kettle Q
Super easy blueberry pie recipe for the grill. I hope you give this one a try!
Lodge 9'' Cast Iron Skillet -
My Weber Charcoal Grill -
Kettle-Q -
1 Pie Crust - homemade or prepared
Pie Filling
4-5 Cups Blueberries
1/2 C Sugar
4 T Corn Starch
1 T Lemon Zest
1/2 Lemon, Juiced
Pinch Salt
1 T Cinnamon Sugar
Crumb Topping
12 C Flour
1/3 C Sugar
3 T Butter
- Preheat grill to 375 degrees Fahrenheit
- Add blue berries to bowl and smash 10% of them
- Add remaining pie filling ingredients and mix well
- Add crumb topping ingredients and mix with hands until it almost looks like sand
- Place pie dough on parchment paper and put in 9 in cast iron pan.
- Trim any excess paper.
- Crimp pie dough edges.
- Dump pie filling on top of pie dough. Make sure to scrape any of the juices left in bowl.
- Crumble the topping over the pie.
- Cook for about an hour (until pie filling starts to bubble.
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Blueberry Pie Recipe With Gluten-Free Crust | Alt-Baking Bootcamp | Well+Good
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Today on Alt-Baking Bootcamp, we're showing you a healthier blueberry pie recipe! ???? Perfect for summer parties (or really any time of the year!), this recipe will leave your tastebuds and your tummy happy. It's gluten-free, lactose-free, and refined-sugar free, and we can attest, still SO delicious. Mia & Jenny take us through all the health benefits of their version, while also giving us a bit of background on why they're swapping certain ingredients from a baking-science perspective. You'll not only learn how to make healthy blueberry pie, but also learn how to swap out ingredients in other go-to recipes. We hope you like this recipe berry much ????#blueberrypierecipe #altbakingbootcamp #wellandgood
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RECIPE:
Pie Crust (will make x 2)
1 ½ cups coconut flour
1 cup hazelnut flour
½ cup tapioca starch
½ tsp kosher salt
⅔ cup coconut sugar
1 cup solid coconut oil
2 large eggs
Put all ingredients in food processor, and pulse until coarse crumbles appear. Add egg and continue to pulse until mixture begins to come together as a ball. Place mixture into bowl and shape by hand into ball.
Preheat oven to 375F.
Split ball into pieces and carefully press into pie mold by hand, making sure bottoms and sides are even and the bottom edge is tucked in. Poke a few holes at the bottom of the crust with a fork. Bake at 375F for 15 minutes until golden brown. Let cool completely.
For pie top: Place dough on parchment paper and carefully roll into even, flat layer. Use bottom imprint of final pie dish to create a circle at center, then trim all excess dough. Reshape the edges, smoothing until aesthetically pleasing. (Optional: punch out cute shapes at center of dough!) Bake at 375F for 10 minutes. Let cool completely.
Blueberry Filling
1 tbsp coconut oil, melted
¼ cup water
3 cups fresh blueberries
¼ cup honey
¼ tsp kosher salt
1 tbsp tapioca starch
¼ cup water
1 tbsp lemon juice
Combine coconut oil, water and blueberries on stovetop over medium heat. Mix and cook 10-12 minutes, or until blueberries begin to bubble and give off juice. Add honey and salt, stirring and continuing to cook another 2-3 minutes. Whisk together tapioca starch and water until smooth. Add to pot and continue to cook 1 min until tapioca starch thickens. Remove from heat and stir in lemon juice. Let cool to room temperature and pour into pie shell. Add pie top crust and bake at 375F for 10 minutes. Let cool completely before slicing. Enjoy!
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Old Fashioned Blackberry Cobbler | Easy Cobbler Recipe
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Kent Rollins
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Easy Semi Homemade Blueberry Pie Using Canned Blueberries | Freezable
This semi-homemade blueberry pie utilizes a homemade crust with canned blueberry filling. It’s fool-proof and very easy/simple. This pie comes together very quickly and freezes beautifully.
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Pie Dish
Rolling Pin
Blueberry and Cream Cheese Fried Pies and Turnover Recipe
Printable Recipe Below!
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking