Ingredients:
1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water
Directions:
-Heat oven to 350 degrees.
-Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
-Pierce bottom and sides of crust with a fork.
-Bake 7 minutes; remove from oven.
-Increase oven temp to 400 degrees.
-In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
-Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
-Gently pour berries into skillet; sprinkle water over berries.
-Unroll second pie crust over top of berries, sealing at the edges of the skillet.
-Scatter the small pieces of butter on top of the crust.
-Sprinkle ¾ cups sugar on top of crust.
-Cut tiny slits in top of pie crust.
-Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
-(I highly recommend a pie shield to keep edges of crust from burning.)