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.
- 2 ½ cups all-purpose flour (sifted)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter (cut into pieces)
- ¼ cup ice water
- 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
set up to bake in your grill
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 foil.
Place all 6 foil-wrapped bricks on the grill.
Have the surface and oven temperature gauges in place.
Sift all dry ingredients; flour, sugar, salt.
Next cut the butter with pastry 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.
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 pie crust and place in the bottom of your oven-safe pie dish.
Next, pour the blueberry filling into the pie dish.
Place top crust on pie, I used a flag pie pastry cutter from William Sonoma. Roll the edges under neatly and press.
Bake on grill 375-400 degrees for 50 minutes.
Rotate pie every 10 minutes a quarter turn clockwise, this helps to bake it even. Serve slices of blueberry pie with vanilla ice cream, and enjoy!
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