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Former staffer Grant Melton shares a quick blueberry + coconut pie recipe made in a cast-iron skillet with puff pastry as a shortcut.

For more blueberry recipes, try Blueberry Almond Jam Bars or Blueberry Peach Quinoa Crumble. Love a skillet dessert? Try Grant's Skillet Chocolate Chip Cookie For Two.


  • 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.