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Cast Iron Blueberry Pie

Cast Iron Blueberry Pie with a burst of juicy blueberries, a hint of tart Granny Smith apple, and a touch of lemon zest, nestled in a flaky, buttery crust.
prep time20 minutes
cook time1 hour
resting or cooling time4 hours
total time5 hours 20 minutes
Cast Iron Blueberry Pie Recipe
Print Recipe

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.