For some reason my garden this year has been pretty critter free, which means the birds have left most of my blueberries on the bush to ripen. Such a treat. The kids have loved going down and picking handfuls of fresh, plump blueberries from the bushes that fill large terra cotta pots surrounding our large garden bed.
The color and patina of the blueberries are just killer, with hints of sage greens that wash away to that soft blue we’ve all grown to know and love. I had so many this year that we were even able to bake with them, something I’ve not been lucky enough to say in years past. One lucky guess at what I decided to make?
Pie. That was easy. What is more all-American than a good-old slice of pie? Not much. Marry that with cast iron and you’ve got a match made in Southern heaven. That’s why when my friends at Lodge Cast Iron sent over these new cast iron pie slice pans (or triangle minis, as they call them) I was instantly swooning. They’re brand new and part of the growing collection of pieces they are redesigning and relaunching from their design archives.
The pie wedge makes for a gorgeous presentation, especially when you’re entertaining and of course it’s the perfect service size for sharing and getting your pie fix in after dinner. I’m sure I’ll be using these in the coming months for a slice of Skillet Leek Cornbread or even something more savory like a Chicken Pot Pie.
BLUEBERRY PIE SLICES
1 1/2 cups flour
3/4 cup Crisco
Dash of salt
5 TBSP water
Mix flour / salt / shortening with fork - stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll out. Using pie wedge pan as a template, cut a bottom and top pie “triangle” with kitchen knife for each pie slice.
BLUEBERRY PIE FILLING:
6 cups of fresh blueberries, rinsed and stems removed
1 teaspoon lemon zest
1 tbsp lemon juice
1/4 cup cornstarch
1/2 cup white granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg (for egg washing)
1/2 tsp milk (for egg washing)
Start by combining pie filling ingredients together in a medium bowl. Line your pie wedge pans with bottom crusts and add in the filling. Next, use your top crust to cover your pie filling, pinching it together with the bottom dough to seal. Combine egg + milk for the egg wash, then use pastry brush to coat the entire surface of the pie crust top. Use knife to cut an X or fork to poke several rows of holes in the top crust to allow pie to vent steam.
Bake for 15 minutes at 425°. Reduce heat to 350°F and bake for 25-30 minutes more or until juices are bubbling and have thickened.
Transfer to a wire rack to cool. Let cool completely before serving.
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