Strawberry Skillet Pie
This easy fresh strawberry pie baked in a cast iron skillet is a simple summer dessert you’ll come back to all season long.
This strawberry skillet pie was born one night when I needed a quick summer dessert for guests, and had a fridge full of fresh seasonal strawberries and a random single pie crust in the freezer. It was incredibly easy and turned out so delicious! I don’t know if I’ll ever bake a fruit pie another way again.
A super simple pie recipe
This is essentially a free-form pie or “galette” baked inside of a cast iron skillet, and I love how forgiving it is! It holds its shape, doesn’t leak any filling, and the crust edges get perfectly crisp.
All that’s required to make this strawberry skillet pie is a single pie crust, some strawberries, and a handful of pantry staples. Aside from making the pie crust, hands-on time is less than 30 minutes. It doesn’t get much simpler than that!
While strawberries are a favorite filling for this pie, you can use just about any fruit you like. But don’t forget a scoop of vanilla ice cream on top!
Ingredients you’ll need
Let’s bake this strawberry skillet pie, shall we? Here’s what you’ll need (full recipe below):
- Single pie crust, or ingredients to make one—
- All-purpose flour
- Granulated sugar
- Water or buttermilk
- Fresh (or frozen) strawberries
- Granulated sugar
- Vanilla extract
- Egg, for egg wash
- Coarse sugar, for sprinkling
How to make a strawberry skillet pie
It’s so easy!
- Make and chill pie crust. If you don’t have a pie crust ready, I highly recommend making one from scratch (though store-bought works too).
- Roll out pie crust and line skillet. Roll pie crust into a rough 12-inch circle. Transfer to a 9-inch cast iron skillet, or other baking dish.
- Combine filling. Toss sliced strawberries with sugar, cornstarch and vanilla extract. Dump into prepared pie crust and spread into an even layer.
- Fold pie crust edges over. Fold the pie dough over the edges of the filling. Brush with an egg wash of whisked egg and water and sprinkle with coarse sugar.
- Bake. Bake pie at 400°F until pie crust is golden brown and filling is bubbling in the center.
- Cool or enjoy warm. Slices will be a bit messy if sliced while warm, but pie will firm up as it cools. Serve slices with vanilla ice cream or whipped cream.
Tips for making this easy pie recipe
- My buttermilk pie crust is my favorite pie crust to pair with fruit pies. The flavor combo is unparalleled! But any pie crust recipe, homemade or store-bought) will work just fine.
- Feel free to substitute sliced strawberries for other berries, peaches, cherries, apples, etc.
- If using frozen strawberries, do not thaw before mixing filling and increase cornstarch to 4 tablespoons.
- This pie can also be baked in any round 9-inch baking dish, such as a pie pan or cake pan. It can also be baked free-form on a sheet pan lined with parchment paper. Baking in a skillet makes it so simple, and I love how well it bakes inside the cast iron.
- If pie crust browns too quickly and is done before filling bubbles in the center, cover with foil for the remaining bake time.
- Fruit-filled pies like this one sometimes have trouble setting, yielding a “runny” filling. To ensure this doesn’t happen, follow recipe as-is (don’t adjust sugar or cornstarch amounts), bake pie as soon as possible once filling ingredients are combined, and let it cool completely to room temperature before slicing.
- This pie is best the day it is baked, but will keep for several days covered at room temperature.
More easy summer pies
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Recipe originally published May 2017.
Strawberry Skillet Pie
- 1 ¼ cup all-purpose flour (150 grams)
- 2 teaspoons granulated sugar
- ½ teaspoon coarse salt
- ½ cup cold unsalted butter , cubed (113 grams)
- 3-4 tablespoons cold buttermilk , see Note
- 1 egg + 1 tablespoon water , for egg wash
- Additional sugar , for sprinkling (optional)
- 5 cups sliced strawberries (750 grams)
- ⅓ cup granulated sugar (66 grams)
- 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 3 tablespoons of the cold buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. Add more buttermilk 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°F.
- 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 ¼ inch thick. Transfer dough to 8 or 9-inch cast iron skillet or any greased round baking dish.
- In a medium bowl, toss the sliced strawberries, sugar, cornstarch and vanilla. 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.