Blueberry Skillet Pie
- All-purpose flour for dusting
- 2 batches basic pie dough
- 5 cups (about 1 lb. 6 oz./690 g) fresh blueberries
- 1 tsp. grated lemon zest
- 1 Tbs. fresh lemon juice
- 3/4 cup (6 oz./185 g) granulated sugar
- 3 Tbs. cornstarch
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1 egg beaten with 1 tsp. water
- Turbinado sugar for sprinkling
- Vanilla ice cream for serving
On a lightly floured work surface, roll out each dough disk into a 15-inch (38-cm) round about 1/8 inch (3 mm) thick. Fold 1 dough round in half and carefully transfer to a 10-inch (25-cm) deep cast-iron skillet. Unfold and ease the round into the skillet, without stretching it, and pat it firmly into the bottom and up the sides. Using kitchen scissors, trim the edge of the dough, leaving a 1-inch (2.5-cm) overhang. Fold the excess dough toward the inside edge of the pan and press it lightly to seal. Using a fork, gently poke holes in several places on the bottom of the dough. Wrap the remaining dough round in plastic wrap and refrigerate until you are ready to make the decorative cutouts.
In a large bowl, combine the blueberries, lemon zest and lemon juice and toss to coat. In a small bowl, stir together the granulated sugar, cornstarch, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Transfer to the dough-lined skillet and spread in an even layer.
Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F (190°C).
Brush the edges of the crust with some of the egg wash and sprinkle with turbinado sugar; reserve the remaining egg wash for the cutouts. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes, covering the edges with aluminum foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool until set, 1 to 2 hours.
Meanwhile, line a baking sheet with parchment paper. Transfer the second dough round to a lightly floured work surface. Using a 2-inch (5-cm) star cookie cutter, cut out about 17 stars, then use a 1-inch (2.5-cm) star cutter to cut out the same number of small stars. Gather up and reroll the dough scraps if necessary. Place the large stars in a single layer on the prepared baking sheet and brush with some of the remaining egg wash, then top with the small stars, aligning the points of both stars. Brush the small stars with egg wash and sprinkle with turbinado sugar. Refrigerate the stars until firm, 20 to 30 minutes.
Bake until the stars are golden brown, 10 to 12 minutes, checking halfway through the cooking time and covering them with foil if they are browning too quickly. Transfer the baking sheet to a wire rack and let cool.
To serve, arrange the stars on top of the pie. Cut into slices and serve with vanilla ice cream. Serves 8.