LK’s Products you’ll need:

• Cast Iron Skillet 24 cm
• Non-stick grill spray

Ingredients:

• Pie dough for top and bottom, chilled
• 150g Granulated sugar, adjusted according to sweetness of berries
• 30g Corn-starch
• 1/8 tsp. Ground allspice
• 1/8 tsp. Ground cinnamon
• 1/8 tsp. Kosher salt
• 900g Fresh Blueberries
• 1 tbsp. Butter, cut into small squares
• 1 Egg yolk
• 1 tbsp. Heavy cream
• 1 tbsp. Coarse sugar, for garnish

Directions:

1. PREPARE BOTTOM CRUST
   • Roll out half of the pie dough to fit your 24cm LK’s Skillet.
   • Lightly sprinkle flour on a flat surface and your rolling pin to prevent the dough from sticking. Roll your dough from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out.
   • Ensure the dough fits the skillet by inverting the skillet over the dough. The dough should be +- 5cm larger than the skillet.
   • Grease the Skillet using LK’s Non-Stick Grill Spray and gently place the dough into the skillet.
   • Trim the dough to within 2cm of the Skillet’s edge.
   • Place the Skillet in the fridge to chill while you make the pie filling.
2. MAKE PIE FILLING
   • In a large bowl, stir together the sugar, corn-starch, lemon peel, allspice, cinnamon and salt.
   • Add in the blueberries and gently toss to combine.
   • Remove the skillet from the fridge and transfer the blueberry filling to the prepared pie crust. Place the pie back into the refrigerator while you prepare the lattice crust.
3. ASSEMBLE AND ADD LATTICE CRUST
   • Roll out the second half of the dough to a similar size as before and slice it into 1cm wide strips.
   • Lay five strips over the filled pie, parallel and equally spaced from one another.
   • Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip. Repeat this process until the pie is covered. (criss/cross pattern)
   • Trim any overhanging dough strips to 1cm of the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the Skillet. Crimp edges.
   • Gently dot the butter over the open areas of the lattice.
   • Whisk egg yolk and cream together to make an egg wash, then brush it over the crust. Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.
4. BAKE AND ENJOY
   • Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes
   • Heat the oven to 200°C.
   • Bake the pie for 20 minutes, reduce the heat to 150°C then continue to bake for 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.
   • If the crust begins to over brown, cover the edges of the pie with aluminium foil and continue to bake until done.
   • Cool the pie for two to three hours before cutting, to allow the filling to set. Enjoy!