Triple Berry Skillet Pie

Julie Bailey


Cast iron skillet cooking has been part of my family cooking for generations and is a kitchenware staple. It's a great cooking tool and doesn't need to sit idle while waiting for the occasional batch of country fried chicken or pork chops.

My family loves pie and this triple berry pie is one of their all-time favorites. The great thing about this recipe is the versatility. You can easily replace the frozen bags of triple berries with other frozen fruits to create tasty peach, blueberry, cherry and blackberry pies. This is an easy way to make homemade pie with a flare!

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1 box
2-pack refrigerated pie crusts
2 pkg
14-16 ounces each, frozen triple berry (blueberry, cherry, blackberry), unthawed
1 stick
butter, unsalted, melted
1-1/2 c
granulated sugar
3/4 c
all-purpose flour
1/2 tsp
ground cloves, optional
1 tsp
ground cinnamon, optional


4 Tbsp
unsalted butter, cubed
1/2 c
turbinado or white granulated sugar
2 Tbsp
water for fruit mixture

Directions Step-By-Step

Preheat oven to 350 degrees. Line the bottom and sides of a 10-12-inch cast iron skillet with one of the crusts. NOTE: You will need to gently stretch up the sides and the crust will not go all the way up the sides. Prick sides and bottom with fork. Bake for 5-7 minutes and remove from oven. INCREASE oven temp to 375 degrees
In large bowl, MIX flour, sugar, melted butter and option cloves/cinnamon. ADD the berries and toss to coat well. ADD the water. Pour berries into the skillet.
Place top crust over the berries. Turn edges under to connect with bottom crust. Use a spoon or fork to gently press crusts together. Cut slits into top crust.
Distribute butter cubes on top of the crust. Sprinkle with the turbinado or white granulated sugar. Place skillet on a baking tray in hot oven and BAKE for 55 to 65 minutes until top crust is golden brown and berry juice is bubbling.
Cool for about 30 minutes and serve warm. Store leftover pie in refrigerator.
SUGAR-FREE ALTERNATIVE: This recipe can easily be converted to sugar-free by using a sugar substitude, such as Splenda, replacing sugar amounts according to Splenda conversion directions. I find that Splenda has a sweeter taste than sugar and I use about a 25 to 50 percent reduction, i.e., for 1-1/2 cups granulated sugar, use 1 cup Splenda.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Low Sodium
Other Tag: Quick & Easy