Blueberry Thyme Skillet Pie! These sweet individual pies are so easy to make, and the blueberry thyme filling is beyond extraordinary.
These sweet little blueberry skillet pies are brought to you thanks to my sweeter than pie son. He texted me a few weeks ago, asking if I’ve ever posted a blueberry pie recipe on the blog. I couldn’t believe that I hadn’t. What in the world? How had I not shared one of my favorite blueberry dessert recipes with you? You know why I hadn’t? Because I haven’t made one in over three years!!! Well, thanks to my boy (he’s a man, but will always be my boy), I fixed that gaping hole in my life, and today you get to celebrate the second favorite (apple is first) All-American fruit pie with me.
When I was a kid, the blueberry filling usually came from a can. It was SUPER sickeningly sweet and sticky, yet I loved it anyway, because I was a kid, and most kids love sugar. As I matured, so did my palate, and I shunned that canned filling like the plague. That’s when I started making homemade blueberry pie, and my life became so much better. Okay, that was ridiculous, but also true.
If you read our blog regularly, you know that I love to add unexpected herbs and spices to my baked goods. Have you tried these, or these? If not, you should. Delicious! Adding herbs and spices take ordinary to extraordinary. Don't get me wrong, simple blueberry pie is good, but when you add fresh thyme and lemon to the mix, well, your pie filling will be Grand with a capital G. The thyme and lemon flavors are subtle, but they’re there, and they take the filling to another level.
HOW TO MAKE HOMEMADE BLUEBERRY THYME PIE IN AN IRON-SKILLET
Make the crust and then refrigerate for at least 45 minutes.
While the pie crust is chilling, make the filling.
Put the blueberries and the rest of the pie filling ingredients in a sauce pan and bring to a boil, then reduce to a low boil until the liquid begins to evaporate. Once that happens, add some potato starch or corn starch to thicken the mixture.
Put the filling in the refrigerator and let it cool and thicken even more.
Roll out the dough and put it in the 3 ½ inch (9 cm) skillets (you can make one pie in a 9 inch (23 cm) skillet)
Fill the skillet with the pie filling.
Roll out the top piece of dough and pinch the two pieces together. Then, use the tongs of a fork and press along the edge of the pie. Use a knife to cut slits in the top of the center of the pie.
Bake for approximately one hour, or until the crust is cooked and golden brown.
Let cool for at least 15 minutes before eating.
Making a blueberry pie from scratch is easy and something that you’re going to want to do before the blueberry season is over.
Make my homemade blueberry thyme pie in an iron-skillet and come back and let me know what you think. I love to hear from you.
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Blueberry Thyme Skillet Pie
FOR THE CRUST
- 2 cups 264 g stone ground flour (you can also use all purpose)
- 2 teaspoon 10 g ground sea salt
- 16 tablespoon 233g very chilled vegan butter (I use Miyoko’s or Earth Balance), cut into cubes
- ¼ cup 60 ml to ½ cup (120 ml) ice water
FOR THE FILLING
- 5 cups 500 g fresh blueberries
- ¼ cup 60 ml lemon juice
- 1 tablespoon 15 g lemon zest
- 1 tablespoon 15 g fresh thyme, chopped
- ¼ cup 48 g granulate sugar (make sure it’s made without bone char)
- ¼ cup 60 ml water
- 2 tablespoon 30 g of potato starch or corn starch
- 2 tablespoon 30 ml extra-virgin olive oil (optional)
- Sugar for decorating the crust optional
FOR THE CRUST
- I make my pie crust in a food processor. If you don’t have one, follow the alternative instructions.
- In a Food Processor: Pulse the flour and salt until blended. Add the butter and pulse 5 to 8 times. While pulsing, slowly add the ice water until the mixture forms a solid ball. Carefully remove from the food processor and knead the dough for approximately 1 minute. Divide the dough into two parts and pat them into discs. Wrap in a towel and refrigerate for at least and 45 minutes. Make the filling.
FOR THE FILLING
- In a medium sauce pan, add the blueberries, lemon juice, zest, thyme, sugar, and water and stir to combine. Bring the mixture to a boil on medium-high heat. When the liquid is boiling, reduce the heat to a low boil and stir frequently until the liquid begins to evaporate, approximately 20 minutes. Remove 1 cup of the filling with a measuring cup and add the starch to the cup. Whisk until the starch completely dissolves. You shouldn’t see any lumps. Add the mixture back to the pan and stir well. Cook for another 15 minutes and remove from heat. Let cool then refrigerate for at least an hour.
- Preheat oven to 350°F (177°C)
TO CONSTRUCT THE PIE
- Once the dough and filling has chilled and set, remove from the refrigerator and begin constructing the pies.
- Divide one of the halves of dough by two and roll it out on a floured surface, approximately 1/8 of an inch (3 mm) thick and place in the bottom of a skillet. Press it into the pan so it hugs the bottom and edges, then trim any overlapping crust around the edges, leaving enough of a border to pinch the top crust together. Repeat with the other half and put it in the other skillet.
- Fill the pans with the blueberry filliing.
- Divide one of the halves of dough by two and roll it out on a floured surface, approximately 1/8 of an inch (3 mm) thick and place it on top of one of the pies. Trim the excess dough and then pinch the bottom and top crusts together. Press a fork around the edges of the pie and cut slits on the top of the crust with a sharp knife so steam can escape while baking. Brush the pie with 1 tbsp (15 ml) olive oil and sprinkle with a bit of sugar. Repeat with the second pie.
- Place the pies on a baking sheet to capture any spillage. This will save your oven from a big mess! Bake for approximately 1 hour, or until the pie crust is golden brown. Let the pies cool for at least fifteen minutes before cutting.