Pie on the Fly

by Rachael Ray Show Staff 12:50 PM, May 19, 2016

Rachael Ray Show

Aired May 19, 2016

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1 sheet puff pastry
8 cups blueberries
1 cup sugar
Zest of 1 lemon
3 tablespoons cornstarch
A pinch of salt
Freshly grated nutmeg
1/4 cup shredded sweetened coconut


On a floured surface, roll out the puff pastry to about the size of your cast-iron skillet. Place the skillet over the puff pastry and cut around the pan.

In a large bowl, toss blueberries with sugar, lemon zest, cornstarch, salt and nutmeg.

Add the berries to the cast-iron skillet, place the puff pastry over the top of the berries and crimp the edges slightly to seal. Cut a few slits in the pastry to vent and sprinkle coconut and a little sugar over the top.

Place the pan onto a sheet tray and transfer to the oven. Cook for 30 minutes or until puff pastry is golden brown and the coconut is toasted.

Let rest for a few minutes and serve warm.

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