Preheat oven to 350 degrees F. Combine sugar, salt, and one tablespoon orange juice. Mix in pistachios.
Line a baking sheet with parchment paper, bake for 5 minutes. Remove from oven and cool.
Increase oven temperature to 400 degrees F.
Roll the pie crust until it’s ⅛-inch thick and 11 inches in diameter on a floured cutting board. Use a bowl or plate to cut the dough into a 9-inch diameter. Discard the extra.
Place the dough in the 7 inch skillet (the edges should hang over the edge). Roll the edges over to form the crust. Crimp if you wish. Place blackberries in the center of the tart and spread evenly.
Brush the crust with beaten egg. Bake until the crust is golden brown and the berries are bubbly, 25-30 minutes. Split with someone you love—or don’t.
This cast iron skillet marks the year 1863, when Joseph Lodge left his Pennsylvania home in search of work, where he soon began training as a machinist.
Just as this skillet celebrates the beginning of our journey, it's the perfect vessel to use as you welcome each new day with a hearty breakfast.
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