Ingredients
- 30 ounces (850 g / 6 cups) fresh or frozen blueberries
- 1 Granny Smith apple, peeled, cored, and shredded
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 1 recipe double-crust pie dough, top and bottom crusts rolled into 12-inch rounds
- 1 large egg, lightly beaten with 2 tablespoons milk
Before You Begin
This recipe works well with fresh blueberries; however, frozen berries can also be used without thawing (see note below).
If opting for frozen berries, cook half the quantity—about 3 cups—for 12–15 minutes until thickened and reduced to roughly 1 1/4 cups. Use a spice grinder or mini processor to grind the cornstarch into a powder.
Shred the apple on a coarse grater, then squeeze out as much liquid as possible with a clean dish towel. To avoid messy spills in the oven, place a baking sheet underneath if using an enameled skillet.
You can use a double-batch of our Foolproof Single-Crust Pie Dough or a store-bought substitute for this recipe.
Reduce the First Blueberries
Adjust the oven rack to the lowest position and preheat to 400°F. In a 10-inch cast-iron skillet over medium heat, cook 3 cups of blueberries, mashing occasionally, until thickened and reduced to about 1 1/2 cups (6–8 minutes). Transfer the mixture to a large bowl and let it cool slightly.
Wring and Combine the Filling
Place the shredded apple in a clean towel and squeeze out all the liquid. Add the apple to the cooled blueberries. Stir in the remaining 3 cups of fresh or frozen blueberries, 3/4 cup sugar, 2 tablespoons cornstarch, 2 teaspoons grated lemon zest, 1 tablespoon lemon juice, and a pinch of salt until well combined.
Fit the Bottom Crust
Grease the cooled, clean skillet. Loosely roll one 12-inch crust around your rolling pin and unroll it into the skillet, ensuring it fits well into the bottom and sides. Leave any extra dough hanging over the edges.
Assemble the Top Crust
Fill the dough-lined skillet with the berry mixture and add the 2 tablespoons of butter pieces on top. Using a 1 1/4-inch round cutter, remove the center of the remaining crust. Cut six additional rounds, spacing them evenly around the center hole at 1 1/2-inch intervals. Loosely roll this dough onto your rolling pin and unroll it over the filling.
Seal and Flute the Edges
Trim any excess dough so it extends 1/2 inch beyond the skillet’s lip. Fold the top crust edge under the bottom crust edge and press to seal. Roll the edge under and flute it attractively using your fingers. Brush the pie liberally with the egg wash (1 large egg mixed with 2 tablespoons milk).
Bake Until Golden and Set
Transfer the skillet to the oven and bake at 400°F for about 25 minutes, until the crust turns golden. Reduce the oven temperature to 350°F, rotate the skillet, and continue baking for another 25–35 minutes until the crust is deeply golden and the filling is bubbling.
Cool and Serve
Remove the skillet from the oven and place it on a wire rack. Allow the pie to cool to room temperature, approximately 4 hours, to ensure the filling sets fully. Slice and serve.
Cast Iron Blueberry Pie
Ingredients
- 30 ounces 850 g / 6 cups fresh or frozen blueberries
- 1 Granny Smith apple, peeled, cored, and shredded
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 1 recipe double-crust pie dough, top and bottom crusts rolled into 12-inch rounds
- 1 large egg, lightly beaten with 2 tablespoons milk
Instructions
- Preheat oven to 400°F. In a 10-inch skillet, cook 3 cups of blueberries over medium heat, mashing occasionally, until thickened, 6–8 mins. Cool slightly.
- Squeeze liquid from shredded apple. Combine apple, cooled blueberries, remaining 3 cups of blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt.
- Grease skillet. Roll one 12-inch crust into the skillet. Leave excess dough over edges.
- Fill crust with berry mixture. Dot with butter. Roll second crust, cut center and rounds, and place over filling.
- Trim and fold edges. Seal and flute. Brush with egg wash.
- Bake at 400°F for 25 mins until golden. Reduce to 350°F, bake 25–35 mins until deeply golden and bubbling.
- Cool on rack for 4 hours. Serve.