Blueberry Pie Baked Outdoors

Last Updated July 20th, 2022 at 07:08 am by Lisa

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Bake this Blueberry Pie Recipe outdoors on your gas or charcoal grill. It works just like an indoor oven and keeps your house cool on scorching hot days.

Try chicken pot pies, baked fruit dessert pies, and even dinner casseroles. Serve this grilled dessert with a scoop of cool vanilla ice cream for cookouts on July 4th. Enjoy every delicious moment of summer...

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How To Bake In A Grill

All the credit for this creative baking idea goes to my dear friends who live in Texas. It is so hot there during Summer, they bake all kinds of recipes outside on their grill. Once I got home, I couldn't wait to try it out, it worked perfectly and was so fun. Here are all the tips I learned...

Set Up The Grill To Bake

• Buy fire bricks, from a builders supply store - ask for fire-rated bricks used for pizza ovens only (not red building bricks).
• Wrap each of the 6 fire bricks with heavy duty aluminum foil.
• Put all 6 foil-wrapped bricks on the grill grate.
• Place grill surface and oven temperature gauges in your grill.

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Top Outdoor Baking, Pie Crust, and Filling Tips

• Temperature Gauges: These surface and oven gauges are inexpensive and helpful to manage the internal temperature of your grill while baking.
• Blueberries: Frozen blueberries release way more liquid when baked due to the freezing process. So I recommend you use fresh blueberries to prevent a soggy crust. If you use frozen berries or blueberries, you will need to add a thicker like corn starch.
• Grills: Each grill will vary a bit, the key is to not let the temperature soar over 400 degrees, or you might burn the crust. If that starts to happen, simply place some foil over the pie dough edge, and lower burners.
• Rotate: You will need to rotate your pie about every 10 minutes to even out the hot spots in of your particular grill. Use good hot pads. Grab a cool beverage and enjoy the process. Opening the grill also allows some heat to escape and ensures the gas flames below are more evenly distributed while baking.
• Pie Crust: Prepare your pie dough and let them chill in the fridge for at least 60 minutes, this helps get a nice flaky crust!
• Pie Dishes, Plates, Pans: You can use either glass, ceramic pie dish, or metal on your grill. As long as you have the fire bricks underneath. If you place any dish directly over the fire, it will burn and the dish will possibly crack.
• Grill Heat: Initially heat the grill at medium-high temperature and then drop it down through the baking process as it gets hotter and hotter, and when the grill lid is open as you rotate your pie, this will drop the temperature.

Blueberry Pie Recipe

PRO TIP: Keep your house cool and bake outdoors on those super hot summer days. Make your fruit pie, casserole, or dinner pie, have it ready to go and then fire up your grill!

pie dough crust

• 2 ½ cups all-purpose flour (sifted)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold butter (cut into pieces)
• ¼ cup ice water

blueberry filling

• ½ cup granulated sugar
• ½ cup flour
• ⅛ teaspoon salt
• ½ teaspoon cinnamon
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• 2 tablespoons butter cut into tiny pieces
• 5 cups fresh blueberries (frozen blueberries make a runny filling)

PRO TIP: Frozen berries release more liquid than fresh berries, which will cause a runnier consistency in your filling. I didn't find cornstarch necessary, but you can sprinkle some in to thicken your filling!

pie crust

1. Sift all dry ingredients, flour, sugar, and salt.
2. Next cut the butter with a pastry blender or cutter into the mixture or use 2 knives going in opposite directions.
3. Next, add ice water and form it into a ball, mixing with your hands until it comes together.
4. Wrap tightly in plastic wrap, in two halves, and chill for 60 minutes.
5. Roll out your chilled crust and place it in the bottom of your oven-safe pie dish, and rechill the dough in the dish to ensure a flaky crust.

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blueberry pie filling

1. In a medium bowl, mix sugar, flour, salt, cinnamon, lemon juice, lemon zest, and butter cubes. Then gently fold the blueberries into the filling mix. Set aside.
2. Roll out your chilled crust and place the bottom crust into your oven-safe 9-inch pie dish. You can use any oven safe dish, pie plate, or metal pan. Chill the crust for up to an hour so you get a flaky crust!
3. Next, pour the blueberry filling into the chilled pie pan or dish with the crust.
4. Place top crust on pie, I used a flag pastry cutter from William Sonoma. Roll the edges under neatly and press down to seal the edges. You can also make a lattice crust, or roll out a top crust of your own design. Use a small star cookie cutter and pizza cutter to make a flag shaped top crust. An egg wash on top is optional, I didn't use one and found it got really brown in a few spots due to the grill heat.
5. Bake on grill 375-400 degrees for 50 minutes.
6. Rotate the pie every 10 minutes one quarter turn, this helps to bake it evenly. It is done when the crust is golden brown and you see the filling bubbling a bit. Rest on a wire rack with a net cover. Serve slices of blueberry pie with vanilla ice cream, and enjoy!

Rotate the pie every 10 minutes a quarter turn, this helps it to bake even as almost all grills have hot spots.

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Grill Pie Baking Tips

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More July 4th and Cookout Menu Recipes

If you need patriotic recipes, look at my 100+ July 4th Recipe Collection for your Cookout Menu including grilling recipes, side dishes, picnic food ideas with drinks, 100+ July 4th Desserts, and more!

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Blueberry Pie ~ Baked On The Grill

Bake a Blueberry Pie right on your grill, just like an oven! Serve this grilled dessert all summer with ice cream at cookouts and July 4th.

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 505kcal

Author Lisa Hatfield

Equipment

Fire Rated Bricks

Grill Surface Thermometer

Grill/Oven Thermometer

Classic Pie Dish 9"

Stars Pie Top Cutter

Pastry Cutter

Ingredients

pie crust

• 2 ½ cups all-purpose flour (sifted)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold butter (cut into pieces)
• ¼ cup ice water

blueberry filling

• ½ cup granulated sugar
• ½ cup flour
• ⅛ teaspoon salt
• ½ teaspoon cinnamon
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• 2 tablespoons butter cut into tiny pieces
• 5 cups blueberries

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

set up to bake in your grill

• Buy fire bricks, from a builders supply store - ask for fire-rated bricks used for pizza ovens only (not red building bricks).
• Wrap each of the 6 fire-bricks in heavy duty aluminum foil.
• Place all 6 foil-wrapped bricks on the grill.
• Have the surface and oven temperature gauges in place.

pie crust

• Sift all dry ingredients; flour, sugar, salt.
• Next cut the butter with a pastry blender or cutter into the mixture or use 2 knives going in opposite directions.
• Next, add ice water and form into a ball, mixing with your hands until it comes together.
• Wrap tightly in plastic wrap, in two halves and chill for 60 minutes.

blueberry filling

• In a medium bowl, mix sugar, flour, salt, cinnamon, lemon juice, lemon zest, and butter cubes. Then gently fold the blueberries into the filling mix. Set aside.
• Roll out your chilled dough and place the bottom crust into your oven-safe 9-inch pie dish. You can use any oven safe dish, pie plate, or metal pan. Chill the crust for up to an hour so you get a flaky crust!
• Next, pour the blueberry filling into the dish with the pie crust.
• Place top crust on, I used a flag pastry cutter from William Sonoma. Roll the edges under neatly and press down to seal the edges. You can also make a lattice crust, or roll out a top crust of your own design. Use a small star cookie cutter and pizza cutter to make a flag shaped top crust. An egg wash on top is optional, I didn't use one and found it got really brown in a few spots due to the grill heat.
• Bake on grill 375-400 degrees for 50 minutes.
• Rotate every 10 minutes one quarter turn, this helps to bake it evenly. When the crust is golden brown, and you see the filling bubbling a bit. Rest on a wire rack with a net cover. Serve slices of blueberry pie with vanilla ice cream, and enjoy!

Notes

Top Outdoor Baking, Pie Crust, and Filling Tips

• Temperature Gauges: These surface and oven gauges are inexpensive and helpful to manage the internal temperature of your grill while baking.
• Blueberries: Frozen blueberries release way more liquid when baked into pies due to the freezing process. So I recommend you use fresh blueberries to prevent a soggy crust. If you use frozen berries or blueberries, you will need to add a thicker like corn starch.
• Grills: Each grill will vary a bit, the key is to not let the temperature soar over 400 degrees, or you might burn the crust. If that starts to happen, simply place some foil over the pie edge, and lower burners.
• Rotate: You will need to rotate your pie about every 10 minutes to even out the hot spots in of your particular grill. Use good hot pads. Grab a cool beverage and enjoy the process. Opening the grill also allows some heat to escape and ensures the gas flames below are more evenly distributed while baking.
• Pie Crust: Prepare your pie crust and let them chill in the fridge for at least 60 minutes, this helps get a nice flaky pie crust!
• Pie Dishes, Plates, Pans: You can use either glass, ceramic pie dish, or metal on your grill. As long as you have the fire bricks underneath. (If you place any pie dish directly over the fire, the pie will burn and the pie dish will possibly crack.
• Grill Heat: Initially heat the grill at medium-high temperature and then drop it down through the baking process as it gets hotter and hotter, and when the grill lid is open as you rotate your pie, this will drop the temperature.

Nutrition

Calories: 505kcal | Carbohydrates: 63g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 556mg | Potassium: 128mg | Fiber: 3g | Sugar: 23g | Vitamin A: 845IU | Vitamin C: 9.9mg | Calcium: 18mg | Iron: 2.4mg

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