Delicious pie! So fun and rustic made in the cast-iron skillet. I made 1/2 (about) of the recipe in a mini skillet. I put a piece of foil under the skillet to keep the bubbling juice from making a mess in my oven. Great dessert - thanks for sharing the recipe!
Loved everything about this pie ~ The making of it, the rustic presentation of it, & the wonderful flavor! The whole thing reminded me of my granddad making a similar pie when we did an over-night ride (horseback) in rural Montana when I was a kid & we found enough June berries (where we camped) for him to make the berry pie! Thanks so much for sharing the recipe! A keeper! [Tagged & made in Please Review My Recipe]
When you want to have a nice thick blueberry pie, make it this way in an old frying pan. Comes out great on the bottom of the pie crust and no more "soggy" crusts! Browned nicely on top and bottom! Thank you for sharing!
Yummy, Yummy, Yummy!!! This is such a fun pie! I made for my parents. They were tickled to see this made in my G'mas old cast iron skillet! Delicious with a scoop of vanilla ice cream! Thank you 2Bleu! This was a wonderful treat for my family that I will surely make again! Made for PRMR
If I could give this more stars I would. I used 2Bleu's suggestion and used the Pie Crust 101 recipe and this couldn't have turned out better. And clean up was amazingly easy. I was so worried it would be a nightmare. But the pie came out so easily and left no stuck on pieces. There was very little blueberry juice to clean up, either. We had this for our family Sunday dinner and there was not a scrape left. Everyone's plates were just about lapped clean. You made me a star today. Thank you
My family really enjoyed this pie. When I decided to make it, I was sure I had a small cast iron skillet and a large oneâ€¦it turns out I had a large and larger one! The smallest was 10â€� which was much too big, so I opted to use a dark metal cake pan instead. It worked great. The recipe is similar to my usual blueberry pie recipe, but the slight differences made it more of a country-style pie. The reduced amount of sugar in the pie, the shape of the pie, and the sugar sprinkled on top all contributed to its old-fashioned goodness. For the crust, I used Pastry Crust (Pie Crust).