| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- Two 24-ounce bags frozen blackberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 tablespoons vanilla
- Perfect Pie Crust, recipe follows
- 1 egg, lightly beaten, for the egg wash
- Vanilla ice cream, for serving
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
- 3/4 cup vegetable shortening or lard
- 1 tablespoon distilled white vinegar
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
- Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
- Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
- Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that’s normal.) Allow to sit for at least 15 minutes before serving.
- Serve each individual pie with a scoop of vanilla ice cream.
- Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1025 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 128 g |
| Dietary Fiber | 14 g |
| Sugar | 64 g |
| Protein | 12 g |
| Cholesterol | 119 mg |
| Sodium | 605 mg |
Reviews
Very good recipe. I used mixed berries instead of cherries. Added a sprinkle of nutmeg. Will definitely make this again.
Turned out great! Crust is very and I use the crust for apple pie as well!
The filling was so so – berries were almost mush. Crust was a disappointment. It would not brown and I had brushed it with egg wash.
Blackberry cast iron skillet potpies
I’m crazy about the pioneer woman her & her receives. I watch her everyday on cable TV in New York. I love her recepies. I will be making her blackberry tarts(pies) today for the desert after friends and family come over tonight for dinner. I will get back to you with tasting results. Thank you pioneer woman for your great receipes, I enjoy.
This pie and the whole meal from the show was delicious!! Ree’s recipes are wonderful!!Comments made on some of the recipes were not needed. The comments should be about the food and not putting down the chefs personally.
Why isn’t the recipe for the vanilla bean ice cream featured on this episode included in these recipes? Seems a bit odd that you have to search for it elsewhere when it was shown on this episode.
I watched the show today and counted 7 times Ree called her family guys when they walked in to eat. Can’t there be another word besides that on her shows? I do want to try the pies tough as they looked wonderful
I want to try this….I have smaller skillets – will I have to adjust my baking time if I use 3-1/2″ skillets instead of 5 inch ones?
Ree
Where is the ice cream recipe. That’s sound so GOOD!!
Where is the ice cream recipe. That’s sound so GOOD!!