Ingredients
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- 2 (14-16 oz) bags of frozen blackberries
- 1 stick of butter, melted
- 1⅓ cups sugar, for the berries
- ½ cup flour
- ¾ cup sugar, for the crust
- ½ stick butter, cut into small cubes
- ½ cup water
Instructions
- Preheat your oven to 350°F.
- Unroll one pie crust and gently fit it into and up the sides of a 12-inch cast iron skillet.
- Using a fork, pierce the bottom and sides of the crust.
- Bake for 7 minutes, then remove from the oven. Increase the oven temperature to 400°F.
- In a large bowl, combine the melted butter, 1⅓ cups sugar, and flour.
- Add the blackberries to the bowl and toss until they are evenly coated and the mixture is crumbly.
- Carefully transfer the berry mixture to the skillet, and evenly sprinkle water over the berries.
- Unroll the second pie crust and place it over the berries, sealing the edges to the skillet.
- Dot the top of the crust with the small cubes of butter and sprinkle with ¾ cup sugar.
- Cut tiny slits in the top crust to allow steam to escape.
- Bake for about 45 minutes, or until the filling is bubbly and the crust is golden brown.
- Tip: Consider using a pie shield to prevent the edges of the crust from burning.
Notes
This recipe promises a delightfully comforting dessert that’s as easy to make as it is satisfying to eat. Enjoy your homemade cobbler!