Strawberry Skillet Pie

Ok, so I won't lie. I made this pie like a month ago. I don't know why I haven't posted it yet, because it is seriously the best tasting pie I have ever made. It somehow kept getting pushed to the side and I would just post the thing I made that day and was really excited about. Oh well, a bit of a summer recipe and we are now into fall.

I got these strawberries from the farmer's market in SF. The gentleman who sold them to me was extremely nice. He even helped me choose the prettiest one's to take photos of.

A pie in a skillet! It's a first for me and I was a bit worried that it might stick to the pan when trying to serve it but nothing like that happened. It came out perfect.

The filling gets thick but not that awful gummy texture that store bought pies get. The crumble is sweet and ads a nice crunch to the warm soft berries.

These strawberries were different from the normal ones you get at the grocery store. They were very small and thats how they were meant to be. When first seeing them I thought maybe they were just picked too early because in my mind it is normally the bigger strawberry the better. The guy said they were a different variety and that is as big as they got.

The mixing spoons I used to toss the berries were supposedly 'antique.' My mom had picked them up for me at the annual Peddler's Fair in town. The vendor said they were some old handcrafted spoons. But then when my mom and I made a trip to Marshall's to dig for some thrifty finds, I saw a bunch of these in their kitchen section! I still love them nonetheless. I just started dying laughing when I was in the store because some vendors are just so silly. If they are new, just say they are, it is not a big deal. Especially when they come from a store in the next town over.

October is almost here and that means only one month till my Michigan trip! Counting the days...

Enjoy the weekend everyone! Only quick snippets writing today, sorry, off to a funeral then some family time. I wish I would have made a cake last night, a bit of dessert makes everything better...

Strawberry Skillet Pie

1 1/4 cups (156g) flour
1 tsp sugar
1/2 tsp salt
1/2 cup (114g) butter, cold & cubed
3-4 tbsp ice water

2 1/2 lbs strawberries with stems trimmed
1 1/2 cups (300g) sugar, divided
3 tbsp quick-cooking tapioca
2 tbsp cornstarch 
3/4 tsp salt, divided
1 cup (90g) rolled oats
1/2 cup (62g) flour
1/2 cup (114g) butter, cold and cubed

Oven 350. Large cast iron skillet

Whisk together flour, sugar & salt. Cut in butter 
until it resembles coarse crumbs. Stir in ice water, 
one tablespoon at a time. When you can squeeze a 
small handful of dough & it sticks together, it is 
ready. Form into a disk on a lightly floured 
surface & wrap in plastic wrap. Chill for at 
least 1 hour.

On a lightly floured surface, roll out dough to 
slightly bigger than your skillet. Line your skillet 
with the dough. In a large bowl,toss strawberries with 
1 cup sugar, tapioca & 1/4 tsp salt. 
Then fill the skillet with the strawberry mixture. 
Chill in fridge while making the topping. 
In a large bowl, stir oats, flour,
1/2 cup sugar & 1/2 tsp salt. Cut in butter 
until small clumps form. Crumble evenly over filling. 

Bake pie for 1-1 1/2 hours until streusel is golden 
& filling is bubbling. 
Cool for 3-4 hours before serving. 

Recipe inspired from here

Name *