This recipe is not rated 5 stars for nothing; it is fantastic! However, a few adjustments are possible. You must either increase the dough or reduce the pan size.
The dough amount was ideal for an 8 x 8 baking pan. I also mixed in cinnamon and vanilla extract to the dough and fruit. I used sour wild black berries and it was still a little sweet; I would reduce the sugar by a 1/4 cup.
1 refrigerated pie crust box (I prefer Pillsbury)
2 (14-16 ounce) frozen blackberry bags
1 stick melted butter 113 cup sugar (for fruit)
12 cup all-purpose flour
14 cup sugar (for the crust)
12 pound butter (cut into small cubes)
12 cup of water
1.Preheat oven to 350°F.
2.Place one pie crust in the bottom and up the sides of a 12″ cast iron skillet.
3.Using a fork, pierce the bottom and sides of the crust.
4.Bake for 7 minutes, then remove from oven.
5.Raise the oven temperature to 400°F.
6.Combine melted butter, 113 cup sugar, and flour in a large mixing basin.
7.Toss berries in a bowl with the butter/sugar/flour mixture until evenly coated and the mixture is crumbly.
- Gently place berries into skillet; sprinkle with water.
9.Seal the borders of the skillet by rolling the second pie crust over the berries.
10.Spread the little chunks of butter over the crust.
11.Spread 34 cup sugar on top of the crust.
12.Make tiny slits on the top of the pie shell.
13.Bake for 45 minutes, or until the edges are bubbling and the top is beginning to brown. - (I highly recommend using a pie shield to keep the crust’s edges from burning.)
