Ingredients:
3 cups flour
1/4 teaspoon salt
1 cup butter
3/4 cup cold water ( I use less)
1 tablespoon butter
1/2 cup flour
1 cup sugar, divided
4 -5 cups fresh blackberries (or frozen) or 4 -5 cups blueberries or 4 -5 cups peaches
sugar
Directions:
For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
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.
Bake at 375 degrees for 8 minutes.
Remove from oven; set aside.
Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
Sprinkle with 1/3 flour mixture.
Top with 1/3 of pastry trimmings.
Repeat layers twice.
Sprinkle with additional sugar.
Bake at 375 degrees for 50 minutes or until crust is lightly browned.
Servings: 8-10
Time preparation: 20 min.
Time total: 78 min.