Blueberry Pie in a Cast-Iron Pan
Yield
1 piePrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
|
* |
| 2 | pints |
blueberries
|
*
|
| ½ | each |
lemon
juice of |
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
milk
or egg yolk, for glazing the pastry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
|
* |
| 946 | ml |
blueberries
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 15 | ml |
sugar
|
|
| 1 | x |
milk
or egg yolk, for glazing the pastry |
*
|
Directions
Make the pastry dough and chill it.
Preheat the oven to 350℉ (180℃).
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.
