Easy Strawberry Skillet Pie: Your Perfect Cast Iron Summer Dessert
There’s nothing quite like a freshly baked pie, especially when it’s bursting with the vibrant flavors of summer strawberries. This easy fresh strawberry pie, baked to perfection in a trusty cast iron skillet, is more than just a dessert—it’s a simple, comforting treat you’ll find yourself craving all season long. With its rustic charm and incredibly forgiving nature, this skillet pie recipe promises a delightful experience for both the baker and the lucky recipients.
The inspiration for this strawberry skillet pie struck one evening when unexpected guests were on their way, and a quick summer dessert was needed. With a refrigerator full of ripe, seasonal strawberries and a forgotten single pie crust tucked away in the freezer, the idea for a cast iron pie was born. The result was not just incredibly easy to make, but turned out so delicious that it instantly became a new favorite. This simple fruit pie method is a game-changer; you might never bake a fruit pie another way again!
Table of Contents
- A Super Simple Pie Recipe
- Ingredients You’ll Need for Your Strawberry Skillet Pie
- How to Make an Easy Strawberry Skillet Pie
- Expert Tips for Making This Easy Pie Recipe
- More Delicious Easy Summer Pies
- Get the Full Strawberry Skillet Pie Recipe
A Super Simple Pie Recipe for Any Occasion
This strawberry galette, essentially a free-form pie, baked directly within a cast iron skillet, is wonderfully forgiving. Its beauty lies in its simplicity and rustic appeal. Unlike traditional pies that require precise crimping and perfect top crusts, this skillet pie embraces a more relaxed approach. The cast iron skillet works wonders, helping the pie hold its shape beautifully, preventing any messy leaks from the bubbling fruit filling, and ensuring the crust edges develop a gorgeous, golden, and perfectly crisp texture. It’s truly a delight to bake and even more delightful to eat.
Crafting this delicious strawberry skillet pie requires minimal effort and basic kitchen staples. All you truly need is a single pie crust (homemade or store-bought), a generous amount of fresh strawberries, and a few common pantry ingredients. Beyond preparing the pie crust itself, the hands-on time for assembling this dessert is incredibly short—often less than 30 minutes. It simply doesn’t get much easier than that for such a show-stopping dessert!
While fresh, juicy strawberries are a beloved star for this particular pie, the versatility of this recipe allows you to use almost any fruit you prefer. Imagine ripe peaches, tart cherries, crisp apples, or a medley of berries creating their own delicious symphony. And no matter your fruit choice, remember to crown each warm slice with a generous scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for the ultimate dessert experience. The contrast of warm pie and cold, melting ice cream is simply irresistible.
Ingredients You’ll Need for Your Delicious Strawberry Skillet Pie
Ready to bake this incredibly easy and flavorful strawberry skillet pie? Let’s gather everything you’ll need. The full, detailed recipe with exact measurements can be found below, but here’s an overview of the key components:
- For the Single Pie Crust: You can use a store-bought crust for ultimate convenience, or, for the best flavor and texture, make one from scratch. If making homemade, you’ll need:
- All-purpose flour
- Granulated sugar
- Salt (coarse salt works beautifully)
- Cold unsalted butter, cubed
- Cold water or, for an extra flaky and tender crust, buttermilk
- For the Fresh Strawberry Filling:
- Fresh (or frozen, see tips below) ripe strawberries, sliced
- Granulated sugar, to sweeten the fruit and create a luscious syrup
- Cornstarch, essential for thickening the juicy strawberry filling and preventing a runny pie
- Vanilla extract, optional but highly recommended for enhancing the fruity flavors
- For the Finish:
- One egg, for an egg wash to create a golden-brown, shiny crust
- Coarse sugar (like turbinado or sparkling sugar), for sprinkling on the crust to add a beautiful sparkle and delightful crunch
How to Make an Easy Strawberry Skillet Pie: Step-by-Step Guide
Making this strawberry skillet pie is wonderfully straightforward, promising a delicious outcome without the fuss. Follow these simple steps for a perfect summer dessert:
- Prepare and Chill Your Pie Crust: Whether you’re making a flaky homemade pie crust from scratch (which we highly recommend for superior flavor and texture, perhaps even a buttermilk pie crust!) or using a good quality store-bought option, ensure it’s well-chilled. This is crucial for a tender, flaky crust that doesn’t shrink during baking.
- Roll Out Pie Crust and Line Skillet: On a lightly floured surface, roll your chilled pie crust dough into a rough 12-inch circle. The “rough” part is key here – don’t stress about perfect edges, as this is a rustic pie. Carefully transfer the rolled-out dough into a 9-inch cast iron skillet or any other suitable baking dish. Let the excess dough hang over the edges for now.
- Combine and Add the Filling: In a medium bowl, gently toss the sliced fresh strawberries with granulated sugar, cornstarch (your secret weapon for a perfectly set filling!), and a touch of vanilla extract. Once thoroughly combined, spoon the vibrant strawberry mixture into the prepared pie crust, spreading it into an even layer within the skillet.
- Fold and Prepare Crust Edges: Neatly fold the overhanging pie dough edges over the strawberry filling. This creates that charming, free-form look. In a small bowl, whisk together an egg with a tablespoon of water to create an egg wash. Brush this wash generously over the folded pie crust edges, then sprinkle with coarse sugar for added sparkle and crunch.
- Bake to Golden Perfection: Place your skillet pie in a preheated 400°F (200°C) oven. Bake until the pie crust turns a beautiful golden brown and the strawberry filling in the center is visibly bubbling, indicating it’s thoroughly cooked and thickened. This usually takes about an hour.
- Cool and Serve: While it’s tempting to dive right in, allow the pie to cool for at least 30 minutes. If you slice it while it’s still piping hot, the slices might be a bit messy, as the filling needs time to fully set. For perfectly neat slices and a well-structured filling, let the pie cool completely to room temperature before serving. Serve slices warm or at room temperature, ideally with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream.
Enjoy this delightful homemade treat!
Expert Tips for Making This Easy Strawberry Skillet Pie Recipe
Achieving a perfect, flavorful strawberry skillet pie is easy with a few insider tips. Here’s how to ensure your pie is absolutely delicious every time:
- Choose Your Pie Crust Wisely: My go-to for fruit pies is a homemade buttermilk pie crust. The slight tang from the buttermilk adds an incredible depth of flavor that perfectly complements the sweetness of the fruit, creating an unparalleled taste combo. However, any good pie crust recipe – whether homemade or a quality store-bought version – will work beautifully. Just ensure it’s well-chilled before rolling.
- Experiment with Fruit Variations: While fresh strawberries are fantastic, don’t limit yourself! This recipe is incredibly adaptable. Feel free to substitute sliced strawberries with other seasonal favorites like peaches, tart cherries, crisp apples, mixed berries (blueberries, raspberries, blackberries), or even a combination. Adjust sugar to taste depending on the sweetness of your fruit.
- Using Frozen Strawberries? Adjust Cornstarch: If you opt for frozen strawberries instead of fresh, there’s no need to thaw them first. However, frozen fruits release more liquid, so you’ll need to increase the cornstarch to 4 tablespoons to ensure your filling sets properly. Toss the frozen berries directly with the other filling ingredients before adding to the crust.
- Versatile Baking Vessels: While a 9-inch cast iron skillet is highly recommended for its even heat distribution and ability to create a wonderfully crisp crust, this pie can also be baked in any round 9-inch baking dish, such as a traditional pie pan or even a cake pan. For a truly free-form rustic galette, you can bake it directly on a sheet pan lined with parchment paper. The cast iron, however, truly elevates the experience with its consistent baking results.
- Prevent Over-Browning: Keep an eye on your pie during baking. If you notice the pie crust browning too quickly before the filling is bubbling vigorously in the center (a sign that the filling has properly thickened), loosely tent the pie with aluminum foil for the remainder of the bake time. This will protect the crust from burning while allowing the filling to cook through.
- Ensure a Perfectly Set Filling: Fruit-filled pies, especially those with juicy berries, can sometimes yield a “runny” filling if not handled correctly. To avoid this common issue and guarantee a beautifully set filling, follow the recipe precisely, especially regarding the sugar and cornstarch amounts. Do not adjust them. Additionally, assemble and bake the pie as soon as possible once the filling ingredients are combined, and most importantly, allow the pie to cool completely to room temperature before slicing. This cooling period is critical for the cornstarch to fully activate and thicken the juices.
- Storage and Freshness: This strawberry skillet pie is undoubtedly at its best on the day it’s baked, offering peak freshness and flavor. However, leftovers can be stored covered at room temperature for several days. For longer storage or in very warm climates, refrigerating the pie in an airtight container is recommended.
More Delicious Easy Summer Pies and Galettes
If you love the simplicity and fresh flavors of this strawberry skillet pie, you’ll surely enjoy these other easy summer dessert recipes:
- Peach Apple Galette
- Easy Summer Fruit Puff Pastry Tart
- Sweet Cherry and Hazelnut Galette
Get the Full Strawberry Skillet Pie Recipe
This delightful recipe was originally published in May 2017 and has been a summer favorite ever since.
Strawberry Skillet Pie
Pin Recipe
Leave a Review
Ingredients
For the 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 , or cold water
- 1 egg + 1 tablespoon water , for egg wash
- Coarse sugar , for sprinkling (optional)
For the 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:
-
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and toss lightly to coat each piece. Using a fork or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a flaky crust.
-
Gradually add 3 tablespoons of cold buttermilk (or water). Use a sturdy spoon, then your hands, to gently combine the mixture until it just comes together into a cohesive ball. If the dough is too dry, add more buttermilk a teaspoon at a time until it’s pliable. Be careful not to overwork the dough.
-
Form the dough into a flat disk, wrap tightly with plastic wrap, and chill in the refrigerator for at least 1 hour, or up to 5 days. For longer storage, the dough can be double-wrapped and frozen for up to 2 months.
To Assemble the Pie:
-
Preheat your oven to 400°F (200°C).
-
Let the chilled pie dough rest at room temperature for five minutes to make it easier to roll. On a lightly floured surface, use a rolling pin to roll the dough into a rough 12-inch circle, aiming for about ¼ inch thickness. Carefully transfer the dough into an 8 or 9-inch cast iron skillet or any greased round baking dish, allowing the edges to overhang.
-
In a medium bowl, combine the sliced strawberries, granulated sugar, cornstarch, and vanilla extract (if using). Gently toss until the strawberries are evenly coated. Pour the delicious fruit filling into the prepared pie crust, spreading it into an even layer in the pan. Fold the overhanging pie crust edges neatly over the filling, creating a rustic border.
-
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this wash over the folded pie crust. If desired, sprinkle generously with coarse sugar for extra crunch and sparkle.
-
Bake in the preheated oven for approximately 1 hour, or until the crust is beautifully golden brown and the filling is visibly bubbling in the center. Allow the pie to cool for at least 30 minutes before serving. For a perfectly set (not runny) filling, let the pie cool completely to room temperature before slicing. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Video
Notes
- I highly recommend using my buttermilk pie crust variation for fruit pies; it adds an incredible depth of flavor. However, you can substitute 2-3 tablespoons cold water for the buttermilk if preferred.
- For comprehensive pie crust guidance, refer to my tutorial on how to make foolproof flaky pie crust. You can also learn how to make pie crust in a food processor for added convenience.
- If using frozen strawberries, do not thaw them. Increase cornstarch to 4 tablespoons.