Blueberry Skillet Pie

Yes. Use them from frozen or thaw and drain extra liquid.

Any oven-safe skillet can work.

Use cornstarch and let the pie cool before serving.

Yes. Store-bought crust makes the recipe faster.

Vanilla ice cream and whipped cream are classic.

Yes. Blueberries, raspberries, and blackberries can be combined.

Warm is best, but it can also be served room temperature.

Rustic blueberry skillet pie with thick blueberry filling, lemon, cinnamon, pie crust, butter, and coarse sugar.

Scale

2 cups fresh or frozen blueberries

1 cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 pie crust, store-bought or homemade

1 tablespoon butter

Coarse sugar, optional

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Preheat oven to 375 degrees F.
Combine blueberries, sugar, cornstarch, lemon juice, salt, and cinnamon in an oven-safe skillet.
Cook briefly until the berries begin to release juice.
Top with pie crust.
Dot with butter and sprinkle with coarse sugar if using.
Bake 30 to 35 minutes until golden and bubbling.
Cool slightly before serving.

Let the pie cool briefly so the blueberry filling thickens before serving.