Lately, I’ve been having some serious pie cravings. I’m not sure what it is about summer, but I feel like I should be eating pie at the end of every meal. Okay, maybe just dinner. And a slice for breakfast wouldn’t hurt, either. Right?
With blueberry season just around the corner here in Central PA, I thought we could all use a quick-down-and-dirty-no-fuss blueberry pie recipe. However, you know me; I had to up the creative and cuteness factor a bit.
Since it’s A Year of the Skillet on IBC, I decided to make these adorable Mini Skillet Blueberry Pies. I think they would be perfect for a small get-together or quiet dinner on the deck with friends or family.
What makes these no-fuss is the use of store-bought pie crust. Yes, I know that homemade is better, and that last year I taught you how to make a simple crust. However, it’s hot and sunny, and we all want to be outside enjoying the summer weather as much as possible, so a ready-made crust will do just fine. As I told you, this is a quick-down-and-dirty-no-fuss recipe.
Since the local blueberries aren’t quite ripe, I picked up some at my local supermarket. If you’re preparing this pie out of season, frozen berries would work as well. When making any sort of fruit pie, taste your fruit before adding the sugar. In most cases, the recommended amount should work fine. However, if you like your pies a bit sweeter, toss in a little more sugar. If you prefer them on the tart side, just decrease the amount slightly. Personally, I like sweet with a hint of tartness. This combination is magical when the pie is served with a big scoop of vanilla ice cream. The flavors seem perfectly balanced.
For the crust, you’ll need 1 package (2 rolls of dough). Using your mini skillet as a guide, cut around it so that each dough circle is about 1/2 inch larger than the mini skillet. (These are the mini skillets I have.) After you have filled each skillet with a dough circle, ball up the excess dough and roll it out. Use that dough to make the tops for your pies.
Another tip: Since things tend to brown quickly in my oven, after about 10 minutes, I loosely covered my pies with a piece of aluminum foil to prevent burnt crust.
The resulting pies make wonderful individual servings. I always say that ice cream is optional, but, come on, whom am I kidding?
Consider my craving satisfied!
(Makes 4 mini skillet pies)
Here's what you will need:
1 package (2 rolls) refrigerated pie dough
4 1/2 cups blueberries
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 teaspoon fresh lemon juice
2 tablespoons butter, cold and cubed
1 egg, lightly beaten
Sugar for dusting
Vanilla ice cream and mint spring for garnish
In a large bowl, mix together the blueberries, sugar, flour, cinnamon, and lemon juice. When stirring, break up a few of the berries to release some juice. Allow to sit 15-20 minutes.
Preheat your oven to 350 degrees F.
Cut four circles out of the 2 rolls of pie dough. Each dough circle should be about 1/2 inch larger than the mini skillet you're using as your guide.. Reserve excess dough. Place the dough circle into the skillet, being careful not to stretch the dough. With a knife trim off any excess dough.
Ball up all of the extra dough and roll it out on a lightly floured surface. Cut out four more circles large enough to cover the top of a mini skillet.
Next, evenly divide the blueberry mixture among the skillets. Top each with approximately 1/2 tablespoon of cubed, cold butter.
Cover each skillet with a piece of dough. Using your fingers, crimp the edge of dough all the way around to seal. Brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking.
Bake for 35-40 minutes or until crust is golden and the filling is bubbly. (If the top crust starts to get brown before the inside is hot, cover with aluminum foil.)
Cool before serving. Top with ice cream and garnish with a sprig of mint.
Pretty simple and totally delicious looking, right? Give them a try and let me know what you think.