SKILLET BLUEBERRY POT PIE

Ingredienti

1 Tbsp. butter, softened

48 oz. frozen blueberries (no need to thaw)

1/2 cups plus 1 Tbsp. sugar, divided

Juice of 1 lemon

5 Tbsp. cornstarch

7 Tbsp. water, divided

1 Tbsp. pure vanilla extract

1 premade piecrust

1 large egg

Istruzioni

1. Preheat oven to 350 degrees F. Grease a 12-in. cast-iron skillet generously with the butter.

2. In a large saucepan, combine the blueberries, 1 1/2 cups sugar and lemon juice. Bring to a boil over high heat. Mix the cornstarch with 6 Tbsp. water and stir into the boiling blueberries. Let boil for 1 minute, stirring constantly, then take off the heat, stir in the vanilla and let cool slightly. Pour the blueberries into the prepared skillet.

3. Roll the dough out and cut a circle slightly larger than the skillet. Place the dough on top of the blueberries. Beat the egg with1 Tbsp. water and, using a pastry brush, lightly wash the egg on top of the dough. Cut a small hole in the center of the dough to allow the steam to escape. Sprinkle the dough with the remaining tablespoon of sugar and bake for 4O to 50 minutes or until the crust is golden brown and the blueberries are bubbly. Serve warm.