Cast Iron Berry Pie with Balsamic Blueberry Compote

Ingredients

2 frozen puff pastry sheets, thawed

1 egg yolk

2 pints strawberries, hulled and quartered

1.5 pints blackberries

1 tablespoons DeLallo Balsamic Vinegar

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

BLUEBERRY BALSAMIC COMPOTE:

4 cups fresh blueberries

1/2 cup sugar

3 tablespoons DeLallo Balsamic Vinegar

Zest from one lemon

Juice from 1/2 lemon

Directions

Make the compote by combining the blueberries and sugar in a heavy-bottomed saucepan over medium heat. Use a fork to crush the berries as they begin to simmer. Cook the berries until the sugar is completely dissolved, about 5 minutes

Add the balsamic vinegar, lemon zest and lemon juice and simmer for 10 minutes, stirring often. Remove from the heat and let the compote cool.

Transfer the cooled compote to a container and refrigerate for 1 hour, or until cold.

Meanwhile, use a rolling pin to roll pastry sheets together, making one large circle of dough. Place the dough in a 12" cast iron skillet, using your fingers to ease it into the corners. Refrigerate for 30 minutes.

Heat the oven to 400˚F. Make an egg wash by whisking the egg yolk with 1 tablespoon of water. Set aside.

In a large bowl, combine strawberries, blackberries, sugar, balsamic vinegar, cornstarch and salt, and toss until the berries are fully coated and cornstarch is dissolved. Transfer the berry mixture to the skillet and spread in an even layer over the crust.

Fold the edges of the crust up and over the berry filling, overlapping and pleating the dough as you go. Brush the top of the crust with the egg wash.

Bake until the crust is a deep gold brown and the filling is bubbling, about 50 minutes. If the crust begins to brown too early, cover it loosely with foil to prevent burning.

Remove the skillet from the oven and allow it to cool completely. Serve with ice cream and balsamic blueberry compote.