This easy fresh strawberry pie baked in a skillet is a simple summer dessert you’ll come back to all season long.
I hope y’all aren’t sick of strawberry recipes! I’ve been churning them out lately, with 5 recipes just in the last few weeks (don’t miss my strawberry pineapple punch, lemon berry shortcakes, strawberry rhubarb crumb bars, or strawberries and cream crepes!). I just can’t help myself, strawberry season is without a doubt my favorite time of year.
We’re going through so many strawberries in our house right now, mostly with yogurt for breakfast in the mornings, but also with dinner or for dessert at the end of the day. I usually don’t have any excess strawberries to use in baking unless I specifically plan ahead and hide them from my kids. But a few weeks ago I bought a bunch when they were on sale, and decided to make a quick pie to serve my visiting in-laws after dinner.
That’s how this skillet pie was born, and it was so easy I don’t know if I’ll ever bake a fruit pie another way again.
This skillet strawberry pie is essentially just a free-form pie or “galette” baked inside of a cast iron skillet. You can certainly bake it on a flat sheet pan, which is traditional, but I love how much more forgiving a pan with sides can be. There’s less leaking and it holds its shape better. A cast iron skillet is great because the crust gets nice and crispy, but any oven-proof round dish will do. You can even use a traditional pie pan if you like!
What makes galettes and pies like this so appealing is there’s only one crust involved, and there’s no trimming or crimping required. Simply roll out the dough, transfer it to your dish, pile your filling in the center, and fold the overhanging crust around it.
I prefer my tried and true foolproof flaky pie crust recipe, but if you’re looking to make your baking even easier, please feel free to use a store-bought crust. There’s nothing wrong with that!
This particular pie is all about the strawberries, but feel free to use this recipe as a jumping off point for various fruit pies all summer long. Blueberry, peach, cherry, or any combination of the above. It’s hard to go wrong with a simple staple like this.
Serve slices of pie with whipped cream or vanilla ice cream, and make sure to savor every bite!
baking tip:How to make pie crust in the food processor
1) Pulse the dry ingredients to combine.
2) Add the cubed cold butter and pulse 3-4 times to break up into smaller chunks.
3) With the food processor running, add the liquid.
4) Continue running the food processor until the dough begins to come together. The food processor will actually start to make a different sound as the dough thickens. This should take 5 – 10 seconds total, do not over mix.
5) Mixture should still be crumbly. Dump out onto a clean surface and bring together into a ball with your hands.
For more tips and step-by-step photos, see my full tutorial.
Strawberry Skillet Pie
- 1 1/4 cup (150 grams) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon coarse salt
- 1/2 cup (113 grams) cold unsalted butter, cubed
- 3-4 tablespoons cold buttermilk (see Note)
- 1 egg + 1 tablespoon water, for egg wash
- Additional sugar, for sprinkling (optional)
- 5 cups (750 grams) sliced strawberries
- 1/3 cup (66 grams) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
To make the pie crust:
- Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Cut the butter into the dry ingredients with a fork or a pastry blender until butter is the size of peas.
- Add 2 tablespoons of the cold water and use a spoon and then your hands to stir the mixture until it comes together into a ball. Add more water a tablespoon at a time as needed to bring it all together.
- Shape dough into a disk and cover with plastic wrap. Chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
To assemble the pie:
- Preheat oven to 400 degrees.
- Let the crust dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 12 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 8-inch cast iron skillet or any greased round baking dish.
- In a medium bowl, toss the sliced strawberries, sugar, cornstarch and vanilla (if using). Dump into the pie crust and spread filling evenly into the pan. Fold the overhanging pie crust over the filling.
- Beat the egg and water together and brush over the pie crust. Sprinkle with sugar, if desired.
- Bake until crust is golden and filling is bubbling, about 1 hour. Let cool at least 30 minutes before serving. To let the filling completely set (so filling isn't runny), let the pie cool completely before slicing. Store leftovers in the fridge for up to 3 days.
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