Skillet Blueberry-Coconut Pie On The Fly
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.
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.