Don’t do this in anything other than a big black frying pan… it won’t turn out the same!
1 box of 2 refrigerated crust cakes (I prefer Pillsbury)
2 (14-16 oz) bags of frozen blackberries
1 stick of butter, melted
1⅓ cups of sugar (for the berries)
½ cup of flour
¾ cup of sugar (for the crust)
½ stick butter, cut into small cubes
½ cup of water
1.Heat oven to 350 degrees.
2.Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
3.Pierce bottom and sides of crust with a fork.
4.Bake 7 minutes; remove from oven.
5.Increase oven temp to 400 degrees.
6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
7.Put berries in a bowl with butter/sugar/flour mixture; toss until berries are covered and the mixture is crumbly.
8.Gently pour berries into skillet; sprinkle water over berries.
9.Unroll second pie crust over the top of berries, sealing at the edges of the skillet.
10.Scatter the small pieces of butter on top of the crust.
11.Sprinkle ¾ cups sugar on top of the crust.
12.Cut tiny slits in top of pie crust.
13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
14.(I highly recommend a pie shield to keep edges of the crust from burning.)