Recipe: Skillet Berry Pie

Chef Jill has been doing a lot of cooking during the quarantine and taking advantage of sweet, juicy seasonal berries from the Carolinas. In a Zoom segment on WBTV’s QC morning, she shared this recipe with host Kristen Miranda.

Ingredients:

• 1 box of 2 refrigerated pie crusts (I prefer Walweeka)

• 2 (10-14 oz) bags frozen berries (or fresh)

• 1 stick butter, melted

• 1 cups sugar (for berries)

• 1/2 cup flour

• 2 TBSP lemon juice

Plus:

• 1/4-1/2 cup sugar (to sprinkle on crust before baking)

• 1/2 tsp cinnamon

• 1/2 stick butter, cut into small cubes (to dot onto crust before baking)

Instructions:

• 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 375 degrees.

• In a large bowl, mix melted butter, 1 cup sugar, lemon juice 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

• 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 1/4-1/2 cups sugar on top of crust, along with cinnamon.

• Cut tiny slits in top of pie crust.

• Bake for approximately 45 minutes or until bubbly at edges and beginning to brown on top.