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triple berry skillet pie

(1 rating)
julesbai avatar
Recipe by
Julie Bailey
@julesbai
Durham, NC

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!

►
(1 rating)
method Bake

Ingredients For triple berry skillet pie

  • 1 box
    2-pack refrigerated pie crusts (or make your own)
  • 1-2 Tbsp
    butter to coat skillet
  • 2 pkg
    16-20 ounces each, frozen triple berry (blueberry, cherry, blackberry), un-thawed (approx. 5-6 cups)
  • 2 Tbsp
    water for fruit mixture
  • 4 Tbsp
    butter (unsalted), divided
  • 1 c
    granulated sugar
  • 1/3 c
    light brown sugar
  • 1/3 c
    all-purpose flour
  • 2 Tbsp
    cornstarch
  • 1/2 tsp
    nutmeg, optional
  • 1/2 tsp
    ground cinnamon, optional
  • BRUSH TOP CRUST WITH EGG WASH, THEN DOT WITH BUTTER AND SPRINKLE WITH SUGAR
  • 1 Tbsp
    unsalted butter, cubed
  • 1 Tbsp
    turbinado or white coarse sugar

How To Make triple berry skillet pie

  • 1
    Preheat oven to 350 degrees. Spread 1-2 TBSP butter evenly on bottom of a 9-10 inch cast iron skillet. Line skillet bottom and sides of 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
  • 2
    In large bowl, MIX dry ingredients. In separate bowl, mix together the berries, 2 TBSP cubed butter and water, coating well. Pour dry ingredients into berry mixture and mix thoroughly. Pour into the skillet bottom crust.
  • 3
    Place top crust over the berries. Turn edges under to connect with bottom crust, using a little water to seal edges. Use a spoon or fork to gently press crusts together. Cut slits into top crust.
  • 4
    Lightly brush egg wash on top of crust. Distribute 1 TBSP of remaining butter cubes on top of the crust. Sprinkle top with the coarse sugar. Place foil or pie shield around edge of crust to prevent over-browning. Place skillet on a baking tray in hot oven and BAKE for 30 minutes at 375-degrees. Reduce heat to 350-degrees, remove pie shield/foil and return to oven for 30 more minutes or until top crust is golden brown and berry juice is bubbling.
  • 5
    Cool for about 30 minutes and serve warm with vanilla ice cream. Store leftover pie in refrigerator.
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