Hillbilly Blueberry Pie
"At his restaurant, the BBQ Joint, chef-owner Andrew Evans wanted to make a pie as a special dessert, but there wasn't a pie dish to be found. He recruited a cast-iron skillet that was usually used for frying bacon, and Hillbilly Pie was born. The restaurant now offers deep-dish pies made in cast-iron pans every day. Evans says this one is a favorite. Serve it with vanilla bean ice cream. You'll need a cast-iron skillet about 10 inches in diameter and 2 inches deep. Make Ahead: You can make the pie a day in advance; to reheat, cover with aluminum foil and bake in a 350-degree oven for 20 to 30 minutes (until warmed through)...."
INGREDIENTS
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1/8 teaspoon ground allspice
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1/8 teaspoon ground cinnamon
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1/3 cup cornstarch
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2/3 cup turbinado sugar, plus 1 tablespoon for sprinkling
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1 teaspoon finely grated lemon zest, plus 1/2 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
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1/8 teaspoon kosher salt
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6 cups blueberries, stemmed (3 pints)
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2 homemade or store-bought deep-dish pie shells
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2 tablespoons unsalted butter, cut into pea-size dice, plus 1 tablespoon melted unsalted butter
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