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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


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

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