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1 field of two refrigerated pie crusts (I favor Pillsbury)
2 (14-16 oz) baggage frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, reduce into small cubes
½ cup water


1.Warmth oven to 350 levels.
2.Unroll one pie crust and place in backside and up sides of 12 ” forged iron skillet.
3.Pierce backside and sides of crust with a fork.
4.Bake 7 minutes; take away from oven.
5.Enhance oven temp to 400 levels.
6.In a big bowl, combine melted butter, 1⅓ cups sugar, and flour.
7.Put berries in bowl with butter/sugar/flour combination; toss till berries are lined and combination is crumbly.
8.Gently pour berries into skillet; sprinkle water over berries.
9.Unroll second pie crust over high of berries, sealing on the edges of the skillet.
10.Scatter the small items of butter on high of the crust.
11.Sprinkle ¾ cups sugar on high of crust.
12.Minimize tiny slits in high of pie crust.
13.Bake roughly 45 minutes or till bubbly at edges and starting to brown on high.
14.(I extremely advocate a pie defend to maintain edges of crust from burning.)