1. For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.

2. Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.

3. Roll piecrust to 1/4 inch thickness.

4. Fit into a 10-inch cast iron skillet.

5. Trim excess pastry along edges, reserving trimmings.

6. Prick bottom and sides of piecrust with a fork.

7. Bake at 375 degrees for 8 minutes.

8. Remove from oven; set aside.

9. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.

10. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.

11. Sprinkle with 1/3 flour mixture.

12. Top with 1/3 of pastry trimmings.

13. Repeat layers twice.

14. Sprinkle with additional sugar.

15. Bake at 375 degrees for 50 minutes or until crust is lightly browned.