Skillet Blueberry Pie

Skillet Blueberry Pie


  • pie dough double crust
  • 1 teaspoon canola oil
  • 4 to 5 cups fresh wild blueberries (fresh or frozen)
  • 1 to 1 1/2 cups granulated sugar (Use Spoon Buddy to help measure)
  • 1/3 cup instant tapioca
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground nutmeg


  • In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside and set messy spoon onto Spoon Buddy.
  • 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 Strip-n-Snip scissors. 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.
  • Transfer skillet to oven with Pan Buddy and 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.

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