Prep 20 mins
Cook 58 mins
Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it well...it's a kitchen necessity!
Universal Black Iron Skillet Piecrust
- 709.77 ml flour
- 1.23 ml salt
- 236.59 ml butter
- 177.44 ml cold water (I use less)
- 14.79 ml butter
- 118.29 ml flour
- 236.59 ml sugar, divided
- 946.36-1182.95 ml fresh blackberries (or frozen) or 946.36-1182.95 ml blueberries or 946.36-1182.95 ml peaches
- For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- Roll piecrust to 1/4 inch thickness.
- Fit into a 10-inch cast iron skillet.
- Trim excess pastry along edges, reserving trimmings.
- Prick bottom and sides of piecrust with a fork.
- Bake at 375 degrees for 8 minutes.
- Remove from oven; set aside.
- Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- Sprinkle with 1/3 flour mixture.
- Top with 1/3 of pastry trimmings.
- Repeat layers twice.
- Sprinkle with additional sugar.
- Bake at 375 degrees for 50 minutes or until crust is lightly browned.
wonderful recipe. Made it with fresh blackberries, and it was delicious. We loved the crisp crust. I had a hard time getting as many layers as called for. I made it again today,(in less then a week) and used peaches. I cut everything in half, and used the peaches. Made a smaller version of it, and only made a bottom crust and a top crust. I don't think we're ever gona get tired of making this recipe. So many different things to put in it. Apple will be my next one. I did find tho, that it didn't stay crisp if leftover for another day.
Made it three times in as many weeks. Always used more berries and never managed 3 layers, only two. Germans all agog over the concept of cobbler. Looking forward to next year's harvest of berries from the Kleingarten.
This is pretty close to how my Mom used to make her cobbler. This is a wonderful recipe. Very easy and instructions were easy to follow. We don't like too sweet of fruit pies or cobblers, rather letting the fruit flavor come through and this recipe does it every time. If you do prefer a juicy cobbler, reduce flour mixture (in berries) to 1/4 cup. Thanks so much for posting a tried and true recipe for us all!