1 hour | 8 slices
A cast iron topless berry pie is a rustic, open-faced dessert that showcases a luscious filling of seasonal berries, such as blueberries, raspberries, cranberries and strawberries, all nestled in a flaky, buttery crust. Baked in a cast iron skillet, the pie benefits from even heat distribution, creating a beautifully golden bottom while allowing the vibrant colors and flavors of the berries to shine. Topped with a sprinkle of sugar and perhaps a dollop of whipped cream or a scoop of vanilla ice cream, this charming pie is perfect for holiday gatherings, celebrating the natural sweetness of the fruit without the need for a traditional top crust.
What you need
Assortment of Berries: I used strawberries, blueberries, blackberries, cranberries and raspberries in this pie, but feel free to add your favorites or subtract!
Why Cranberries? Cranberries are a classic holiday ingredient, evoking seasonal flavors and nostalgia. Their inclusion can make your pie feel even more special for holiday gatherings!
Cranberries bring a refreshing tartness that complements the sweetness of other berries, creating a well-rounded flavor. This balance can prevent the pie from being overly sweet. The deep red color of cranberries adds visual appeal, making the pie even more enticing and festive, especially during the holiday season. Cranberries are packed with vitamins, antioxidants, and dietary fiber, enhancing the nutritional value of your dessert.
Cast Iron Pan: Cast iron pans distribute heat evenly, ensuring that your pie bakes uniformly. This helps prevent hot spots that can lead to uneven cooking, resulting in a perfectly baked crust and filling. The ability of cast iron to retain and radiate heat creates a beautifully browned, flaky crust.
Step 1: MAKE YOUR BUTTERY CRUST
In a large mixing bowl mix together the dry ingredients; all purpose flour, sugar and kosher salt. You will then want to add your butter cubes and 6-8 tablespoons of ice cold water and mix together for 2 minutes or until fully combined. Form a ball with your dough and then wrap in saran wrap and place in the fridge to cool for 15 minutes.
Step 2: BERRIES
In a skillet on high add your assortment of berries, sugar, lemon juice and water. Bring to a boil and simmer on medium until the berries are dissolved into a thick liquid this should take about 4 – 5 minutes. Make sure the bottom doesn’t burn, stir often.
Step 3: CAST IRON
Preheat the oven to 350 degrees
Take your dough out of the fridge and place into your cast iron pan, you won’t be able to roll this dough out because it is so buttery, so you will have to evenly press your dough to cover the entirety of your cast iron.
Place into the oven for 25 – 35 minutes or until a light golden brown, remove from the oven and place to the side.
Step 4: TIME TO DESIGN YOUR PIE
Once the crust is golden brown remove from the oven and pour your berry mixture on top of the crust. Slice thinly about 12 strawberries and create a design on your pie. You will then take a few mint leaves and place on top for a pop of color, sprinkle some powdered sugar and you are done!
Step 5: ENJOY!
Slice into your topless berry pie and dollop your favorite vanilla bean ice cream on top. Enjoy!
Ingredients:
Filling
2 cups of an assortment of berries
1/4 cup of sugar
6-8 tablespoons of water
1 tablespoon lemon juice
1 cup of strawberries, sliced
Fresh Mint
Buttery Crust
1 ½ cups of all purpose flour
1 tablespoon of kosher salt
6-8 tablespoons of ice cold water, add more as needed
1 ½ cups of butter cut in 1 inch cubes
1/4 cup sugar
