My DH was born and raised in the Seattle area where blackberries grow wild, every year he would go out and pick buckets of berries. His mom would make blackberry pies and freeze them, and they ate them all year long. So it was only natural to bake blackberry pies and jam. I now have my mother's cast iron skillet, I may need to try to make one of these. Right now I use the Pampered Chef's deep dish pie dish. My mom felt when you make a fruit pie you want it have a LOT of fruit. This recipe definitely goes along with that line.