• Mignonne Decor

Johnelle's Iron Skillet Blackberry Pie


For the Holidays, as we know, it’s all about the dessert, and making them more interesting and fun is always what my husband and I do. So, I've been thinking about the things I love to make, and how I love to cook with my cast iron pan. I love to be inspired on the things I grew up with as a child. Below is my favorite dessert from the holidays of my childhood. It's easy to make and I trust my vintage cast iron pan to make the magic happen. Enjoy!

Iron Skillet Blackberry Pie

SERVES: 8-10

READY IN: 1hr 18mins

INGREDIENTS

For the crust:

3 cups flour

1⁄4 teaspoon salt

1 cup butter

3⁄4 cup cold water (I always end up using less)

For the filling:

1 tablespoon butter

½ cup flour

1 cup sugar, divided

6 cups blackberries

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Make the piecrust:

1. Combine flour and salt in your favorite vintage mixing bowl

2. Cut in butter with a pastry blender until mixture is crumbly.

3. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are just moistened.

4. Roll piecrust to 1/4 inch thickness.

5. Fit into a 10-inch cast iron skillet.

6. Trim excess pastry along edges, reserving trimmings.

7. Prick bottom and sides of piecrust with a fork.

8. Bake for 8 minutes

9. Remove from oven, set aside

Make the filling:

1. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.

2. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.

3. Sprinkle with 1/3 flour mixture.

4. Top with 1/3 of pastry trimmings.

5. Repeat layers twice.

6. Sprinkle with additional sugar.

7. Bake for 50 minutes or until crust is lightly browned.

8. Enjoy with vanilla bean ice cream


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