Baking

Strawberry Pie

Melissa Martin / March 14, 2018

Cast iron skillets are great to use when baking pies. The heat transfer and even heating of cast iron can result in tall pies with beautiful crusts. This recipe comes to us from our friend Melissa Martin of the Mosquito Supper Club

Martin feels that using freshly milled grains in the crust for this pie really takes the flavor to the next level. 

"I went to Smoke Signals to learn about wood fire baking from Tara Jensen, and she quickly became one of my best friends and really opened my eyes to the possibility of going all in with freshly milled grains. I use grains from Bellegarde Bakery in New Orleans, but you can order freshly milled grains from Carolina Ground or other mills around the country. Look locally first, then branch out." 

Strawberry Pie

Prep Time

60 minutes

Cook Time

60 minutes

Servings

6-8

Ingredients

  • 1 homemade pie crust
  • 4 pounds strawberries, sliced into quarters
  • 
1 cup sugar
  • 1 tablespoon lemon juice
  • 6 tablespoons tapioca starch or cornstarch 
  • 1 teaspoon vanilla extract 
  • 1 egg yolk
  • 2 teaspoons cream 
Strawberry Pie

Preparation

  1. Toss berries with one cup sugar and let them macerate for 45 minutes.
  2. Preheat oven to 400ºF.
  3. Drain the strawberries well (you can reserve the liquid for a refreshing drink!). Toss the berries with lemon juice, cornstarch and vanilla. 
  4. Remove the pie crust from the refrigerator and roll out the larger piece of dough until it is about ⅛ inch thick. Fold it into thirds. Unfold into the skillet. Trim the edges to hang about 1 inch over the lip. Place it back in the fridge while you roll out the small piece of dough.
  5. Roll the small piece of dough into an oblong shape and cut it into five or six 1-1 ½ inch strips
  6. Place strawberries in chilled crust and lattice the top with the excess dough.
  7. Mix egg yolk and cream with a fork and brush onto the pie dough. 
  8. Place skillet on a sheet pan. Bake for one hour in the bottom third of the oven, or until the crust is golden brown and the center of the filling is bubbly and thick. Cool on a wire rack at least two hours before slicing. 
Melissa Martin

Contributed By

Melissa Martin

Melissa Martin is the creator and chef of the Mosquito Supper Club in New Orleans, Louisiana. The establishment offers a family style Cajun dinner and a culinary glimpse into growing up on Bayou Petit Caillou in Chauvin, Louisiana.

Strawberry Pie

By Melissa Martin

Prep Time: 60 minutes

Cook Time: 60 minutes

Servings: 6-8

Ingredients

  • 1 homemade pie crust
  • 4 pounds strawberries, sliced into quarters
  • 
1 cup sugar
  • 1 tablespoon lemon juice
  • 6 tablespoons tapioca starch or cornstarch 
  • 1 teaspoon vanilla extract 
  • 1 egg yolk
  • 2 teaspoons cream 
Strawberry Pie

Preparation

  1. Toss berries with one cup sugar and let them macerate for 45 minutes.
  2. Preheat oven to 400ºF.
  3. Drain the strawberries well (you can reserve the liquid for a refreshing drink!). Toss the berries with lemon juice, cornstarch and vanilla. 
  4. Remove the pie crust from the refrigerator and roll out the larger piece of dough until it is about ⅛ inch thick. Fold it into thirds. Unfold into the skillet. Trim the edges to hang about 1 inch over the lip. Place it back in the fridge while you roll out the small piece of dough.
  5. Roll the small piece of dough into an oblong shape and cut it into five or six 1-1 ½ inch strips
  6. Place strawberries in chilled crust and lattice the top with the excess dough.
  7. Mix egg yolk and cream with a fork and brush onto the pie dough. 
  8. Place skillet on a sheet pan. Bake for one hour in the bottom third of the oven, or until the crust is golden brown and the center of the filling is bubbly and thick. Cool on a wire rack at least two hours before slicing. 

Recipe by Melissa Martin for Lodge Cast Iron at http://www.lodgemfg.com/recipe/strawberry-pie