\n\t\t\t\t\tGrilled pie with fresh figs, blue cheese, honey, and olive oil on a standard crust. Baked on indirect heat for 15 to 20 minutes. Savory, sweet, smoky.\t\t\t\t<\/p>\n<\/p><\/div>\n
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![\"\"](\"https:\/\/honestcooking.com\/wp-content\/uploads\/2026\/03\/grilled-fig-blue-cheese-pie-527x944.jpg\")
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\t\t\t\t<\/figure>\n<\/p><\/div>\n<\/p><\/div>\nWhat happens when you grill a pie? The crust gets smoky and the bottom stays crisp from the indirect heat. This one uses a standard pie crust laid on the grill, topped with fresh figs halved and arranged cut-side up, crumbled blue cheese tucked between them, a drizzle of honey, a drizzle of olive oil, and salt and pepper. Fifteen to twenty minutes on the grill with the lid closed.<\/p>\n
The figs soften and caramelize in their own sugar. The blue cheese melts into the gaps and turns salty and creamy against the honey. It reads as a dessert but eats more like a savory tart. Serve it warm, cut into wedges, while the cheese is still soft. It sounds like a stunt until the first bite convinces you it is actually dinner.<\/p>\n
Tips for Grilling a Pie<\/h2>\nUse indirect heat<\/h3>\n
Light one side of the grill and place the pie on the unlit side. Close the lid. Direct heat under the crust will burn it black in minutes.<\/p>\n
Indirect heat at about 190C (375F) bakes the pie slowly and evenly, just like an oven. Check the crust after 10 minutes to make sure it is browning, not burning.<\/p>\n
Pre-roll the crust before going to the grill<\/h3>\n
Roll the pie crust on parchment paper, then transfer the parchment directly onto the grill grate. The paper will brown but not burn at indirect heat temperatures.<\/p>\n
Trying to roll dough at the grill is messy. Have the crust ready, topped, and sitting on parchment before you go outside.<\/p>\n