Skillet Rustic Blueberry-Raspberry Pie
We think everyone should have a recipe for this classic American dessert in his or her arsenal, so we set out to make the perfect one—in a skillet no less.
Why This Recipe Works
By cooking some of the berries on top of the stove and mixing in some raw ones before baking, we got the ideal filling texture for our skillet blueberry-raspberry pie recipe. For the crust for our skillet blueberry-raspberry pie recipe, we opted for a single pie crust made with both vegetable shortening and butter; using both fats yielded a tasty, flaky crust. We placed the crust directly over the filling and cut several vent holes to allow steam to escape—otherwise, the crust became quite soggy. Thirty minutes in the oven produced the best crust and allowed the berries in the filling to heat through.