Strawberry Skillet Pie


Plump, ruby red strawberries are a highlight of summer. Made in a skillet, this delicious strawberry pie is a fun twist to pie baked in the usual pie pan. Is there anything the skillet can’t do?

Yield: 8-10 servings
Prep Time: 1.5 hours
Cook Time: 1 hour
Rest Time: 1 hour

Ingredients

For crust:

  • 175 g / 1 1/4 cups flour
  • 5 g / 1 tsp sugar
  • 4 g / 1/2 tsp salt
  • 114 g / 1/2 cup Mirage margarine, chilled and cut into small cubes
  • 44 ml-60 ml / 3-4 tbsp ice water

For filling:

  • 1.1 kg / 2 1/2 lbs strawberries, hulled but left whole
  • 213 g / 1 cup granulated sugar
  • 7.5 g / 3 tbsp tapioca powder
  • 2 g / 1/4 tsp salt

For topping:

  • 156 g / 1 cup rolled oats
  • 107 g / 1/2 cup sugar
  • 70 g / 1/2 cup flour
  • 4 g / 1/2 tsp salt
  • 114 g / 1/2 cup Mirage margarine, chilled and cut into small cubes

Directions

  1. Whisk together flour, sugar, and salt.
  2. Add in Mirage margarine. Using your fingertips, two dull knives or a pastry cutter, cut the Mirage margarine into the dry ingredients until it resembles coarse crumbs.
  3. Stir in ice water, 1 tablespoon at a time. It is ready when a small handful of dough sticks together when squeezed.
  4. On a lightly floured surface, form the dough into a thick disk and wrap in plastic wrap. Let it chill in the refrigerator for at least 1 hour.
  5. Pre-heat oven to 350ºF (180ºC).
  6. On a lightly floured surface, roll out dough to slightly bigger than your skillet. Then line your skillet with the dough.

  7. In a large bowl, toss strawberries with 1 cup sugar, tapioca and 1/4 tsp salt. Pour this mixture into your dough lined skillet. Put this into the refrigerator to chill while making the topping.

  8. In a large bowl, stir oats, flour, 1/2 cup sugar and 1/2 tsp salt.
  9. Cut the Mirage margarine into the dry ingredients until small clumps form.
  10. Crumble evenly over filling.
  11. Bake pie for 1 to 1 1/2 hours until streusel topping is golden and the filling is bubbling.
  12. Let cool for 1 hour before serving.

Chef Notes

  • Serve with a scoop of your favourite vanilla ice cream

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