In Evergreen, Food, Recipes, Summer
Cast Iron Skillet Blackberry Pie

Skillet Blackberry Pie

Because Everyone Knows that Dessert is ALWAYS Better Served Up In a Cast Iron Skillet!

This past week as I was Spring Cleaning, following along with the 30 Day Clean it Up Challenge, I took inventory of my garage freezer and realized I had a lot of berries from last summer. A dear friend grows and picks her own berry patch each year and then sells them and gives a portion of the funds to missionary work. Excellent berries for a great cause! After purchasing a variety of berries, she actually gave us an extra bag of blackberries, that “didn’t meet quality control”. So, my “Out of sight, keep in mind” list tells me I have 3 gallons of blueberries and 3 gallons of blackberries. What can one do to use up all those berries? Smoothies, jams OR blackberry pie in a cast iron skillet. YUP, that’s it!

So on a chilly but sunny Saturday, the 6-year-old and I made blackberry pie.


I adapted the recipe from Tomato Hero’s blackberry cobbler recipe.


Lucky for me, I had extra berries and was able to make a double batch of the “filling mixture” to save for another pie another day! 

Skillet Blackberry Pie

Blackberry Pie in a Cast Iron Skillet Recipe

Ingredients

  • One pie crust recipe
  • 8 cups fresh or frozen blackberries (If you don’t have access to berry patches in the summer, Costco has great deals on frozen berries.)
  • 1/2 cup butter, melted (we love Kerrygold)
  • 1 1/3 cups organic raw sugar
  • 1/2 cup organic unbleached flour
  • 1/4 cup butter, cubed (to dot the top of the pie)

Details

  • Prep Time: 35 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1 hour, 20-45 minutes
  • Yield: 1 pie
  • Serving Size: 1/8 skillet

Directions

  1. Make pie crust following this recipe (it really is the best crust recipe!).
  2. Choose your skillet, cast iron. I used a 9-inch medium skillet, or you can also use a pie plate. I put about a tablespoon of coconut oil into my skillet before I put the bottom crust in the skillet, use a fork to poke a few vent holes and then bake for 7 minutes at 400℉. Once crust is done baking reduce oven temp to 350℉.
  3. In a large bowl, mix sugar, flour and melted butter together, then add in the berries and mix well.
  4. Carefully fill cast iron skillet with the berries (remember, your pan will be hot!). Cover with top pie crust and seal edges. Cut your design into the top of your pie (we always do hearts, this time we added our initials!).
  5.  Place cut butter cubes on the top of the pie, then bake for 45-50 minutes. If pie crust gets too brown, you can cover with foil for the last 10 minutes.
  6. Possibly the hardest step is WAITING for the pie to cool. Serve it up with a scoop of vanilla ice cream and enjoy! YUM!
Blackberry pie, flour, sugar and butter
Blackberry Pie berry filling
Blackberry Pie Top Crust with Design

Making memories and creating heirlooms of laughter…

A tasty way to use up those frozen blackberries and a fun way to spend an hour with the 6 year old on a Saturday. We’re making memories, squishing pie dough between our fingers and giggling as we snitch bites of frozen blackberries. Remembering the friendship of a little lady who generously shares her berry batch. Memories, heirlooms of laughter, time spent and yummy pie. Oops, better go update my list…. 2 bags of frozen blackberries….

Some of our other favorite dessert recipes include this Cast Iron Skillet Chocolate Chip Cookie recipe, this Strawberry Shortcake recipe and this quick and easy Chocolate Raspberry Cream in a Mug.

Be sure to pin this recipe to save it for later and share your favorite desserts with us in the comments below!

Skillet Blackberry Pie Pinterest Pin

Showing 19 comments
  • Reply

    Oh my goodness this sounds amazing! Love that photo, it looks SO yummy! Love all of that beautiful grass-fed butter in the crust too!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Emily!! Doesn’t butter make everything better? 😉

    • Tammy Kralik
      Tammy Kralik
      Reply

      Thanks Emily, the grass fed butter is always a crowd pleaser!

  • Megan Stevens
    Reply

    Love the photos. What a straightforward, classic recipe!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      YES! Super yummy! Thanks Megan!

    • Tammy Kralik
      Tammy Kralik
      Reply

      The classics are the best!

  • linda spiker
    Reply

    So so pretty! Love a skillet pie!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Linda! There’s just something about a cast iron skillet, right? So homey!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Linda! There’s just something about a cast iron skillet, right? So homey!

    • Tammy Kralik
      Tammy Kralik
      Reply

      Love that it adds to the presentation and it keeps the pie warm longer… mmmmm

  • Daja at The Provision Room
    Reply

    We had so many blackberries on our land last year. I still have tons in the freezer! This is a great thing to add to our Sunday dinner! 🙂

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      That’s great Daja, you’re so lucky! Blackberries are one of my favorites right off the bush! Enjoy!

    • Tammy Kralik
      Tammy Kralik
      Reply

      Blackberries are much more versatile than one would think! I would love to hear some of your uses for your abundance.

  • Raia Todd
    Reply

    Mmm…. Berries, butter, what could be better? It looks amazing!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Right? Totally agree Raia! 🙂

    • Tammy Kralik
      Tammy Kralik
      Reply

      Exactly!

  • Elaina
    Reply

    I love a good piece of blackberry pie with vanilla bean ice cream. I’m more of a pie girl than cake, so I would gobble this up in no time (i.e. eat at least one slice a day until it’s gone). You’re lucky to have a stash of homegrown berries from your friend!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      YES! Pie is always better with ice cream…especially that final bite of the ice-cream soaked crust!

    • Tammy Kralik
      Tammy Kralik
      Reply

      Vanilla bean ice cream is exactly what I love to serve with this pie….. perfection!

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