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The Washington Post

Hillbilly Blueberry Pie

Hillbilly Blueberry Pie 6.000

Deb Lindsey for The Washington Post

Smoke Signals Sep 19, 2012

At his restaurant, the BBQ Joint, chef-owner Andrew Evans wanted to make a pie as a special dessert, but there wasn't a pie dish to be found. He recruited a cast-iron skillet that was usually used for frying bacon, and Hillbilly Pie was born. The restaurant now offers deep-dish pies made in cast-iron pans every day. Evans says this one is a favorite. Serve it with vanilla bean ice cream.

You'll need a cast-iron skillet about 10 inches in diameter and 2 inches deep.

Make Ahead: You can make the pie a day in advance; to reheat, cover with aluminum foil and bake in a 350-degree oven for 20 to 30 minutes (until warmed through).


Servings: 6 - 8
Ingredients
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup cornstarch
  • 2/3 cup turbinado sugar, plus 1 tablespoon for sprinkling
  • 1 teaspoon finely grated lemon zest, plus 1/2 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
  • 1/8 teaspoon kosher salt
  • 6 cups blueberries, stemmed (3 pints)
  • 2 homemade or store-bought deep-dish pie shells
  • 2 tablespoons unsalted butter, cut into pea-size dice, plus 1 tablespoon melted unsalted butter

Directions

Position an oven rack in the center of the oven and preheat to 325 degrees.

Sift the allspice, cinnamon and cornstarch together into a large bowl, then add the 2/3 cup of sugar, the lemon zest and juice, and the salt; stir to combine. Add the blueberries and toss to coat.

Roll out the dough into two large rounds about 13 inches in diameter. Line the skillet with one of the dough rounds, bringing it all the way up the sides. Toss the blueberries one last time and pour them into the skillet. Distribute the diced butter over the berries and top with the remaining round of dough, either whole or cut into strips to make a lattice. Brush the dough with the melted butter and sprinkle with the remaining tablespoon of sugar. Use a small knife to cut a few slits near the center for venting.

Bake for 1 hour or until the crust is golden brown. Serve warm.


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Recipe Source

Adapted from Andrew Evans, chef-owner of the BBQ Joint in Easton, Md.

Tested by Jeff Donald.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based 8): 490


% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 7g 35%

Cholesterol: 10mg 3%

Sodium: 230mg 10%

Total Carbohydrates: 66g 22%

Dietary Fiber: 4g 16%

Sugar: 33g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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