Description
Mini berry pies in cast iron skillets for a fun grilling party dessert.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- After your dough is chilled, preheat the grill with the Bakers Stone Pizza Box until at high heat range (800F)
- 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.
- Combine the berries, cornstarch, flour, brown sugar and nutmeg and divide evenly between skillets.
- Use remaining dough to roll out and cut out lattice patterns to top the pies. Affix a attice by pinching the edges.
- Brush an egg wash over the top of the pie.
- 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.
- 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.
- Serve after a few minutes of cooling topped with vanilla ice cream.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American