Johnelle's Iron Skillet Blackberry Pie
Updated: Apr 21
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
READY IN: 1hr 18mins
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
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