A Little Pie for the Pie Party

On Facebook today, a few folks have put together an internet wide Pie Party. Everyone is invited to take part, and take part they are. Go check it out, there are some crazy beautiful pies people are making and posting today that are simply mouth watering. My contribution to this Pie Party is a blackberry/raspberry mini pie in a cast iron pan. I’ve made one before and posted it on here, but the pictures were very sub par. I have a much better one this time around. Making pies in cast iron is a fun and different way to serve it, and makes it look that much more rustic.

Topless Blackberry/Raspberry Mini Pie in a Cast Iron


1 cup plus 2 T. flour
1/4 teaspoon salt
1/3 cup vegetable shortening
2-3 T. cold water

1. Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs
2. Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition
3. Use enough water so that the dough holds together and comes off the sides of the bowl, but not so much that it is sticky
4. Pull dough into a ball and gently roll out
5. Place pie crust into cast iron skillet (make sure your skillet is well seasoned, when in doubt, give it a quick spray with olive oil)
6. Preheat oven to 400 degrees


1 1/2 cups blackberries
1 1/2 cups raspberries
1/4 cup white sugar
3 Tbs. cornstarch

1. Combine all ingredients in a medium bowl
2. Spoon mixture into prepared cast iron skillet
3. Bake at 400 degrees for ten minutes. Lower heat to 350 and bake an additional 15-20 minutes or until the filling is bubbly
4. Cool for at least 30 minutes (and hour if you can handle waiting) so the filling can firm up