 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 1/2 recipes universal black iron skillet piecrust |
1 tablespoon butter or margarine |
1/2 cup all-purpose flour |
1 cup sugar, divided |
4 to 5 cups fresh or frozen blueberries, peaches, or blackberries |
sugar |
Directions:
1. 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.
2. Bake at 375° for 8 minutes. Remove from oven. Set aside.
3. Cut butter into flour with a pastry blender until crumbly; add 1/2 cup sugar.
4. Place one-third of blueberries in piecrust; sprinkle with about one-third remaining sugar. Sprinkle with one-third flour mixture. Top with one-third of pastry trimmings. Repeat layering procedure twice. Sprinkle with additional sugar.
5. Bake at 375° for 50 minutes or until crust is lightly browned.
|
|