Ingredients:

1 box of refrigerated pie peels 2 (best Pillsbury)

2 (14-16 oz) frozen black berries bags

1 stick butter dissolved

11⁄3 sugar cups (for berries)

Flour cup 1⁄2

3⁄4 cup of sugar (for the cortex)

1⁄2 butter cut into small cubes

1⁄2 Glass of Water

Methods :

1. Preheat the oven to 350 degrees.
2. Wrap one pie crust and place it on the bottom and top sides of a 12-inch cast iron frying pan.

3 – Bottom pierce and sides of the crust with fork.

4. Bake 7 minutes; Lifts from the oven.

5- Bring the oven temperature to 400 degrees.

6. In a large bowl, mix the melted butter, 11⁄3 sugar cups and flour.

Place the berries in a bowl with butter/sugar/flour mixture; Stir until the berries are covered and the mixture becomes crumbly.

8 gently pour berries into a frying pan; Sprinkle water on berries.

Wrap the second pie crust over the berries, closing the edges of the pan.

Scatter small pieces of butter over the crust.

11. Put 3⁄4 sugar cups over the crust.
12. Small cracks at the top of the pie crust.
13. Bake about 45 minutes or until champagne at the edges and start to brown on top.
14. (I strongly recommend a pie shield to prevent the edges of the crust from burning.)

Enjoy !