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Hi Bold Bakers!
When it comes to summer baking, these Blueberry Pies are the stuff that dreams are made of. Warm, flaky crust filled with juicy sweet blueberries, what’s not to like? The best part of it all is each of these perfect pies is for whoever has the privilege of enjoying it.
How to Make a Pie in a Cast Iron Pan
I bet you all have had pie before, but some of you might never have had a pie made in a cast iron pan. My Mini Cast Iron Blueberry Pies aren’t just made in your everyday cast iron pan they’re made in MINI cast iron pans! I used these GoodCook 5 Inch Cast Iron Pans that lend themselves perfectly to such an endeavor.
Cast iron is known for being a great conductor of heat. These mini versions are no different — they get super hot and retain loads of even heat throughout the baking process, which creates the most lovely crisp crust even on the bottom! If you’ve never baked in cast iron you are going to love the results!
How to Decorate a Pie
My recipe for Mini Cast Iron Pies aren’t just made in a special pan, they are decorated in a way I bet you never saw your granny try. While classic pies look lovely and homemade I wanted to take these in a different direction. No, you don’t have to know how to braid, and you can forget about what a lattice is because this method is a game-changer.
All I use to decorate my pies are cookie cutters! I used a variation of fun star shapes but I encourage you to get creative and use whatever shapes you like! After rolling out the bottom of the crust and filling it with a mixture of blueberries, sugar, and lemon (YUM), I roll out the top of the crust then the fun begins. I cut out a number of stars then drape the crust over the top of the mini cast iron pies. Like that these pies come to life. The effect is super fun, festive and beloved by both kids and adults.
How to Crimp A Pie Crust
The last thing I like to do to finish my Mini Cast Iron Blueberry Pies is crimp and decorate the edges. While this is a technique that looks complicated to master, it really couldn’t be easier! Simply press your thumb into the crust along the edge of the pan and leave it there. Next, then using your other hand pinch a triangle shape with your thumb and pointer finger. Lift up both hands and what you’re left with is a sweet little crimp. Repeat this process along the outer edge of the pie until the whole crust has been crimped. Lastly, brush with beaten egg wash for a golden crust.
After these Mini Cast Iron Blueberry Pies come out of the oven allow to cool slightly then serve with a big scoop of vanilla ice cream! I am telling you, you’re about to be famous for your pies!
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Mini Cast Iron Blueberry Pies Recipe
Ingredients
- 1 recipe Pie Crust
- 2 cups (10oz/284g) blueberries , fresh or frozen
- 1/2 cup (4oz/115g) sugar
- 2 tablespoons lemon juice and zest
- 1 tablespoon cornstarch
Instructions
For the Pie Crust:
- Make my Pie Crust as directed. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling. While the dough is chilling make your pie filling
For the Blueberry Filling:
- Combine the blueberries, sugar, lemon, lemon zest, and cornstarch. Mix and set aside.
To Assemble the Mini Pies:
- Preheat your oven to 375°F (190°C) and butter each mini cast iron pan.
- On a lightly floured surface roll the pastry into a roughly 10 x 8-inch circle about 1/4 of an inch thick.
- Lay your cast iron pan on top of the dough. Using a small knife, cut a circle around the outside of the pan allowing for a 1-inch border. Remove the remaining dough and save to be re-rolled for the top of the mini pie.
- Drape the circle of dough over the cast iron pan then using your fingers gently press the dough down to the bottom of the pan as well as the sides to create the inner crust of the pie. Repeat this process until all 3 mini cast iron pies have been fitted with the bottom crust.
- Next, divide the blueberry filling mixture evenly among all 3 pies being careful not to overfill as this will cause the berries to leak onto the crust.
- Roll out the remaining dough. Cut out more circles for the top. Using the cookie cutters of your choice, cut shapes out of the center of each circle. This will allow the steam to remove from the pie but also creates a lovely decorative look.
- Lay each circle over each mini cast iron pie. Then using kitchen scissors, trim any excess that is hanging over the sides.
- Crimp the edges of the pie using your pointer finger and the tips of your thumbs, or use the back of a fork to seal and decorate the edged of each pie. Feel free to decorate with the leftover shapes you have from cutting out the center of the dough. Get creative and use whatever shapes you like.
- Gently brush the top of each crust with egg wash, this will give the crust a nice shiny finish.
- Bake the mini pies about 35-40 minutes or until the crust is golden brown. Allow cooling for 10 minutes before serving with vanilla ice cream!
Question could I replace the blueberries with apples or any other fruit?
Hi Gemma! I don’t have the mini iron skillets. How would I adjust the recipe for simply individual pie pans? Thank you!
My pie turned out very juicy. Taste good but to much juice. How can I thicken it?
Hi Gemma, could you please give me a recipe for a sponge cake?
I can’t wait to try. Do you have a good recipe for blueberry jam? I have never canned before and want to try.
Hi Gema!
Question: could almond flour be used when making the pie crust for the mini pies?
Question: could the sugar substitute mentioned in a prior recipe monkfruit be used in the mini pie recipe?
Love your recipes! I have used many of them.