Grilled Berry Skillet Pie

*This post for Grilled Berry Skillet Pie is sponsored by the BakerStone Pizza Oven Box.  Additionally, the skillets were provided by Lodge Cast Iron.  However, all opinions expressed are 100% legit and my very own and I don’t endorse stuff I don’t love.

Third round of our Grills Only recipe series is the all important dessert course.  It’s not a party if there isn’t dessert and these Grilled Berry Skillet Pies are cause for celebration all by themselves.

Of course, grilling and dessert don’t historically go together.  But, they’re a fun match when you apply a little creativity and one of my new favorite cooking devices, The BakerStone Pizza Oven Box.  It’s a box that goes on your grill and is lined with stones that enable it to hit temps of 800F+.  Why do you want that much heat?  When cooking things like pizza crust and pie crust, higher temps mean a quicker cook time, which means you avoid that tough, unappealing crust.  For pizza, it’s like those wood-fired types that we all adore, with crispy exterior and fluffy air pockets inside.  For skillet pie crust, like this recipe, you get soft, flaky, buttery crust that will not be left behind on your guests’ plates.

You’ll have to watch the video to see this oven in action:

How to Make Grilled Skillet Pie

What happens if you don’t have the BakerStone Pizza Oven Box for this skillet pie recipe?  Go pick one up online or at one of these fine retailers.  Of course, you could cook these in your home oven at the highest temp your oven will go (generally 450F to 500F) but the crust experience will be just a little less flake-tastically fabulous.

I promise, the pizza experience will be equally amazing in the BakerStone.  Grab a Trader Joe’s pizza crust and dress it up how you like.  You’ll be knocked off your rocker with how close to restaurant-style the pies are out of this puppy.

I do recommend making your own pie crust for this recipe and not going the store bought route.  The extra buttery flavor really is worth the extra few dishes and minor effort.  Just be sure to watch the video above so that you know the right consistency to look for when making the dough.

Of course, I love to serve this skillet pie a la mode, which you’ll see in the final episode of the Grills Only recipe series.  I host a real-live party and serve these little lovelies up to my friends.  Think they’ll like ’em?

This recipe is also a good one for a date night in since one skillet serves two.  Just cut the recipe by 1/3 and make a pie for your and your significant other.  Whether a big group or just for two, I’ll make bets that you’ll lick the skillet clean.

Thanks so much to BakerStone Pizza Oven Box for sponsoring this mixed berry skillet pie recipe and video.  It’s generous support by foodie folks like them that help me continue to pursue this crazy dream of sharing my food with YOU!  Thanks, too, to Lodge for generously providing the skillets.  I’m thinkin’ they might make a few more appearances…queso…chicken pot pie…uh oh…here we go again…

Cheers!

*Original recipe by Joanie Simon (Joanie Simon Media)

Grilled Berry Skillet Pies

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5 from 3 reviews

• Author: Joanie Simon
• Total Time: 40 mins
• Yield: 3 pies 1x

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Description

Mini berry pies in cast iron skillets for a fun grilling party dessert.

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Ingredients

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• 12 Tbs cold butter cut into cubes
• 1 ½ cups AP flour
• 1 ½ tsp salt
• ½ cup water
• 1/4c brown sugar
• ½ tsp salt
• 1/8 tsp nutmeg
• 18 oz mixed berries (blackberries, raspberries, blueberries)
• 1 Tbs flour
• 1 Tbs cornstarch
• 1 egg
• 1 tsp additional sugar

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Instructions

1. Place butter, flour and salt into a food processor and pulse until butter is mixed with the flour into a small gravely consistency, then add in water gradually until completely mixed in and dough is soft, not tacky.
2. Roll dough into a ball and then flatten into a thick disk and divide into 6. Cover each piece in plastic wrap and place in the fridge to chill at least 1 hour up to over night.
3. After your dough is chilled, preheat the grill with the Bakers Stone Pizza Box until at high heat range (800F)
4. Remove the dough balls from the fridge, roll each into a thin sheet, large enough to cover the surface of a 5’’ cast iron mini skillet. Grease each pan with softened butter and fill line with pie crusts, cutting away excess. Repeat until all mini skillets are filled.
5. Combine the berries, cornstarch, flour, brown sugar and nutmeg and divide evenly between skillets.
6. Use remaining dough to roll out and cut out lattice patterns to top the pies. Affix a attice by pinching the edges.
7. Brush an egg wash over the top of the pie.
8. Place in the Bakerstone Pizza Oven Box for 4 minutes then rotate and bake another four minutes. They should be slightly browned on top at this point.
9. Then turn off the heat and rotate the pies again, cooking for another 8 to 10 minutes until sufficiently browned on top. Rotate throughout the final step.
10. Serve after a few minutes of cooling topped with vanilla ice cream.

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: American