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Blueberry Pie in a Cast-Iron Pan















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 120% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 5%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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