There’s nothing quite like the taste of summer, and this easy fresh strawberry pie, baked to perfection in a trusty cast iron skillet, captures that essence beautifully. It’s a simple, rustic dessert that you’ll find yourself craving and making repeatedly throughout the season.
The inspiration for this delightful strawberry skillet pie struck one evening when unexpected guests were on their way, and I needed a quick, impressive dessert. My refrigerator was brimming with peak-season strawberries, and luckily, I had a single, ready-to-use pie crust tucked away in the freezer. What followed was a wonderfully straightforward baking experience that yielded an incredibly delicious result! This method was so successful that I honestly don’t foresee myself baking a fruit pie any other way again. It’s truly a game-changer for homemade desserts.
Table of Contents
- A Super Simple Strawberry Skillet Pie Recipe
- Essential Ingredients for Your Skillet Pie
- Step-by-Step Guide to Making Strawberry Skillet Pie
- Expert Tips for a Perfect Skillet Pie
- More Easy Summer Pie & Galette Recipes
- Get the Full Strawberry Skillet Pie Recipe
A Super Simple Strawberry Skillet Pie Recipe
This dessert is essentially a beautiful, free-form pie, often referred to as a “galette,” artfully baked directly within a cast iron skillet. What I truly adore about this approach is its incredibly forgiving nature! You don’t need to fuss with crimping edges or perfect lattice work. The pie gracefully holds its shape, effectively containing all the luscious fruit filling, and the exposed crust edges achieve a wonderfully crisp and golden perfection, adding a delightful texture to every bite.
The magic of baking in a cast iron skillet extends beyond its rustic charm. Cast iron provides superior, even heat distribution, ensuring that the bottom crust cooks through beautifully and crisps up, preventing any soggy pie issues. Plus, it transitions effortlessly from oven to table, making cleanup and serving a breeze. The skillet itself becomes a stunning presentation dish, perfect for family dinners or entertaining guests.
Crafting this delicious strawberry skillet pie requires minimal effort and ingredients. You’ll need just a single pie crust – whether homemade or store-bought – a generous quantity of fresh strawberries, and a few common pantry staples. The hands-on preparation time is surprisingly brief, often less than 30 minutes, especially if you’re using a pre-made crust. It genuinely doesn’t get much simpler than this when it comes to baking a homemade fruit pie.
While fresh, ripe strawberries are an absolute favorite for this particular pie, the recipe is wonderfully versatile. Feel free to experiment with other seasonal fruits like peaches, blueberries, cherries, or even a mix of your favorite berries. Each fruit will bring its own unique flavor profile, allowing you to enjoy this simple dessert all year round. And no matter what fruit you choose, don’t forget the essential finishing touch: a generous scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. These cool, rich additions perfectly complement the warm, fruity pie.
Essential Ingredients for Your Skillet Pie
Ready to bake this incredibly satisfying strawberry skillet pie? Let’s gather the ingredients. Below is a comprehensive list, with the full recipe details available further down:
- For the Pie Crust: A single, high-quality pie crust is key. You can opt for a store-bought version for convenience, or for an unparalleled flaky texture, consider making your own with these basics:
- All-purpose flour: Provides the fundamental structure for your crust.
- Granulated sugar: Adds a subtle sweetness and aids in browning.
- Salt: Balances flavors and enhances the overall taste.
- Cold unsalted butter: Crucial for creating those coveted flaky layers in the crust. Using it cold prevents it from fully incorporating too soon.
- Cold water or buttermilk: Binds the dough together without developing too much gluten, ensuring a tender crust. Buttermilk adds an extra tang and tenderness.
- For the Strawberry Filling:
- Fresh (or frozen) strawberries: The star of the show! Choose ripe, vibrant berries for the best flavor.
- Granulated sugar: Sweetens the fruit and helps create a lovely, syrupy consistency.
- Cornstarch: This is your secret weapon for a perfectly set filling. It thickens the fruit juices, preventing a runny pie.
- Vanilla extract: Enhances the natural sweetness of the strawberries with a warm, aromatic note.
- For the Finish:
- Egg, for egg wash: Whisked with a little water, it creates a beautiful golden-brown, glossy finish on the crust.
- Coarse sugar, for sprinkling: Adds a lovely sparkle and a delightful crunch to the crust edges.
Having these fresh ingredients on hand sets you up for baking success. The quality of your strawberries, in particular, will truly shine in this simple recipe!
Step-by-Step Guide to Making Strawberry Skillet Pie
Making this strawberry skillet pie is wonderfully straightforward, yielding impressive results with minimal fuss. Follow these simple steps for a perfect summer dessert:
- Prepare and Chill Pie Crust: If you’re opting for a homemade crust, prepare it first according to your preferred recipe. Chilling the dough for at least an hour (or up to five days) is crucial for developing flakiness and making it easier to handle. While a quality store-bought crust works perfectly for convenience, a homemade crust truly elevates this pie.
- Roll Out Crust and Line Skillet: Once your crust is chilled, allow it to rest at room temperature for about five minutes to make it more pliable. On a lightly floured surface, use a rolling pin to roll the dough into a rough 12-inch circle, aiming for about ¼ inch thick. Don’t worry about perfect edges; the rustic charm is part of this pie’s appeal. Carefully transfer the rolled dough into a 9-inch cast iron skillet or any other round baking dish you’re using.
- Combine and Fill: In a medium bowl, gently toss your sliced strawberries with the granulated sugar, cornstarch, and vanilla extract. The cornstarch will help thicken the juices as the pie bakes, preventing a watery filling. Once thoroughly mixed, pour the vibrant strawberry filling into your prepared pie crust in the skillet, spreading it into an even layer.
- Fold Pie Crust Edges Over: Take the excess pie dough that overhangs the skillet and gracefully fold it over the edges of the fruit filling. This creates the signature rustic border of a galette. Don’t press too firmly; a gentle fold is all that’s needed. For a beautiful golden finish, whisk one egg with a tablespoon of water to create an egg wash, then lightly brush it over the folded crust edges. If desired, sprinkle coarse sugar over the egg-washed crust for added sparkle and crunch.
- Bake to Golden Perfection: Place your skillet pie in a preheated oven at 400°F (200°C). Bake until the pie crust is a rich golden brown and the fruit filling in the center is visibly bubbling and thickened. This typically takes about 1 hour. If you notice the crust browning too quickly, loosely tent the pie with aluminum foil to prevent over-browning while the filling finishes cooking.
- Cool and Enjoy: While it’s tempting to dive in immediately, for the best slices and to allow the filling to properly set, let the pie cool for at least 30 minutes. If you prefer a firmer, cleaner slice where the filling holds its shape completely, allow the pie to cool to room temperature before serving. Serve warm slices with a generous scoop of creamy vanilla ice cream or a cloud of perfectly whipped cream.
Enjoy every delightful bite of your homemade strawberry skillet pie!
Expert Tips for a Perfect Strawberry Skillet Pie
Achieving a perfect, delicious strawberry skillet pie is easy when you keep a few key tips in mind. These insights will help you adapt the recipe, troubleshoot common issues, and ensure your pie turns out beautifully every time:
- Choosing Your Pie Crust: While any good quality pie crust will work, my personal favorite for fruit pies, especially this one, is my buttermilk pie crust. The subtle tang and incredible tenderness of the buttermilk crust create an unparalleled flavor combination with the sweet strawberries. However, if buttermilk isn’t available or you prefer, a traditional all-butter pie crust or even a quality store-bought dough will yield excellent results.
- Fruit Substitutions and Variations: This recipe is incredibly adaptable! Feel free to substitute the sliced strawberries with other fresh, seasonal fruits. Excellent choices include blueberries, raspberries, blackberries, sliced peaches, pitted cherries, or thinly sliced apples. If using fruits that release a lot of liquid (like some berries), you might want to increase the cornstarch by another half tablespoon to ensure a well-set filling. For firmer fruits like apples, you might need a slightly longer baking time to ensure they soften adequately.
- Using Frozen Strawberries: If fresh strawberries are out of season or unavailable, frozen strawberries can be used. The key is NOT to thaw them before mixing with the sugar and cornstarch. Thawing will release too much liquid too soon. When using frozen berries, increase the cornstarch amount to 4 tablespoons to account for the extra moisture released during baking.
- Alternative Baking Dishes: While a 9-inch cast iron skillet is highly recommended for its even heat distribution and rustic presentation, this pie can also be baked successfully in any round 9-inch baking dish. Options include a standard pie pan, a cake pan, or even free-form on a sheet pan lined with parchment paper for a true galette style. The cast iron, however, truly excels at giving the bottom crust that desirable crispness.
- Preventing Over-Browning: Keep an eye on your pie crust during baking. If you notice the edges or top browning too quickly before the filling is bubbling and fully cooked in the center, loosely tent the pie with aluminum foil. This protects the crust from burning while allowing the fruit filling to continue cooking to perfection.
- Ensuring a Set Filling: Fruit-filled pies, particularly those with juicy berries, can sometimes have a “runny” filling. To avoid this, follow the recipe’s sugar and cornstarch amounts precisely, as these are balanced for optimal thickening. Additionally, bake the pie as soon as possible after combining the filling ingredients to prevent the fruit from releasing too much juice prematurely. Most importantly, allow the pie to cool completely to room temperature (this might take several hours) before slicing. Cooling allows the cornstarch to fully activate and the filling to firm up properly.
- Storage and Freshness: This strawberry skillet pie is undoubtedly at its best on the day it’s baked, offering the freshest flavors and textures. However, any leftovers will keep well for several days. Cover the pie loosely with plastic wrap or foil and store it at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. For optimal enjoyment, gently rewarm individual slices in the oven or microwave before serving.
With these tips, you’re well on your way to baking a foolproof and absolutely delicious strawberry skillet pie!
More Easy Summer Pie & Galette Recipes
If you’ve enjoyed the simplicity and deliciousness of this strawberry skillet pie, you’ll love exploring these other easy-to-make summer desserts, perfect for showcasing seasonal fruits:
- Rustic Peach Apple Galette: A delightful combination of two classic fruits in a free-form, easy-to-make tart.
- Easy Summer Fruit Puff Pastry Tart: Quick to assemble and stunningly elegant, this tart uses pre-made puff pastry for ultimate convenience.
- Sweet Cherry and Hazelnut Galette: A sophisticated blend of sweet cherries and nutty hazelnuts encased in a flaky, rustic crust.
Get the Full Strawberry Skillet Pie Recipe
Recipe originally published May 2017.
Strawberry Skillet Pie
12
servings
30 minutes
1 hour
1 hour
2 hours
30 minutes
Pin Recipe
Leave a Review
Ingredients
Pie crust:
-
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)
Strawberry filling:
-
5 cups
sliced strawberries
(750 grams) -
⅓ cup
granulated sugar
(66 grams) -
3 tablespoons
cornstarch -
1 teaspoon
vanilla extract
, optional
Instructions
To make the pie crust:
-
Combine the flour, sugar, and salt in a large mixing bowl. Add the cubed cold butter and toss gently to coat each piece with the dry ingredients. Using a fork, a pastry blender, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a flaky crust.
-
Gradually add 3 tablespoons of the cold buttermilk (or ice water if using). Use a sturdy spoon, and then your hands, to gently bring the mixture together into a cohesive ball. If the dough is too dry or crumbly, add the remaining tablespoon of buttermilk, one teaspoon at a time, until the dough just comes together. Avoid overworking the dough to keep it tender.
-
Gently shape the dough into a flat disk. Wrap it tightly in plastic wrap and chill it in the refrigerator for at least 1 hour. This chilling period is crucial for relaxing the gluten and solidifying the butter, which contributes to a perfectly flaky crust. The dough can be stored in the fridge for up to 5 days, or double-wrapped and frozen for up to 2 months.
To assemble the pie:
-
Preheat your oven to 400°F (200°C).
-
Remove the chilled pie dough from the refrigerator and let it rest at room temperature for five minutes to make it easier to roll. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 12-inch circle. Aim for a thickness of about ¼ inch. Carefully transfer the rolled dough to an 8 or 9-inch cast iron skillet or any greased round baking dish you are using. Press it gently into the bottom and sides, allowing the excess to hang over the edges.
-
In a separate medium bowl, combine the sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Toss gently until the strawberries are evenly coated. Pour this vibrant filling into the pie crust, spreading it out into an even layer within the pan. Take the overhanging pie crust edges and fold them inwards over the strawberry filling, creating a beautiful, rustic border.
-
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this mixture generously over the folded pie crust edges. If desired, sprinkle a little coarse sugar over the egg-washed crust; this adds a lovely sparkle and a pleasant crunch.
-
Bake the pie in the preheated oven until the crust is beautifully golden brown and the strawberry filling is bubbling robustly in the center, indicating it is fully cooked and thickened. This typically takes about 1 hour. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil. Once baked, remove the pie from the oven and let it cool for at least 30 minutes before serving. For the filling to completely set and avoid a “runny” consistency, allow the pie to cool entirely to room temperature before slicing. Store any leftovers, covered, in the fridge for up to 3 days.
Video
Notes
- For an exceptionally tender and flavorful crust, I highly recommend using my buttermilk pie crust recipe when making fruit pies. If buttermilk isn’t available, you can substitute 2-3 tablespoons of cold water in its place.
- If you need further assistance with pie crust preparation, explore my comprehensive tutorial on how to make foolproof flaky pie crust. Additionally, learn how to expedite the process with my guide on how to make pie crust in a food processor.
Calories:
175
kcal
,
Carbohydrates:
23
g
,
Protein:
2
g
,
Fat:
8
g
,
Saturated Fat:
5
g
,
Cholesterol:
34
mg
,
Sodium:
108
mg
,
Potassium:
116
mg
,
Fiber:
2
g
,
Sugar:
9
g
,
Vitamin A:
270
IU
,
Vitamin C:
35
mg
,
Calcium:
20
mg
,
Iron:
1
mg
American
Dessert
Annalise Sandberg
Have you tried this recipe?
I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram
@completelydelicious with
#completelydelicious.