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

Whisk together flour, sugar, and salt.
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.

Stir in ice water, 1 tablespoon at a time. It is ready when a small handful of dough sticks together when squeezed.

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.
Pre-heat oven to 350ºF (180ºC).
On a lightly floured surface, roll out dough to slightly bigger than your skillet. Then line your skillet with the dough.

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.