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.
Prep Time1 hour
Cook Time1 hour
Cook it With Our
- 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 tablespoons cream
- Toss berries with one cup sugar and let them sit for 45 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- Drain the strawberries well (you can reserve the liquid for a refreshing drink!). Toss the berries with lemon juice, cornstarch, and vanilla.
- 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.
- Roll the small piece of dough into an oblong shape and cut it into five or six 1-1½ inch strips.
- Place strawberries in chilled crust and lattice the top with the excess dough.
- Mix egg yolk and cream with a fork and brush onto the pie dough.
- Place skillet on a sheet pan. Bake for one hour on the bottom rack, or until the crust is golden brown and the center of the filling is bubbly and thick. Cool on a wire rack or on our Enamel Trivet at least two hours before slicing.