Mirage Recipe
Prep: 1.5 hours
Cook: 1 hour
Serves: 8-10 servings
Fresh, bright 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? Enjoy this rustic pie on a hot summer’s night or as the sweet finale of a long weekend camping trip.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Pie Crust
1 1/4 cups
flour
1 tsp
sugar
1/2 tsp
salt
1/2 cup
Mirage Margarine, chilled & cut into small cubes
3-4 tbsp
ice water
Pie Filling
2 1/2 lbs
strawberries, hulled
1 cup
granulated sugar
3 tbsp
tapioca powder
1/4 tsp
salt
Pie Topping
1 cup
rolled oats
1/2 cup
flour
1/2 cup
sugar
1/2 tsp
salt
1/2 cup
Mirage Margarine, chilled & cut into small cubes
Directions
Pie Dough
In a large bowl, whisk together flour, sugar, and salt.
Add in the Mirage Margarine. Using a pastry cutter or two dull knives, cut the margarine into the dry ingredients until it resembles coarse crumbs.
Stir in ice water 1 tablespoon at a time. The dough is ready when a small handful 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.
Pie Filling
Once the dough is chilled, preheat oven to 350ºF.
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 sugar, tapioca powder, and salt. Pour this mixture into your dough lined skillet. Put this into the refrigerator to chill while making the topping.
Pie Topping
In a large bowl, stir oats, flour, sugar, and salt.
Cut the Mirage Margarine into the dry ingredients until small clumps form.
Crumble the topping evenly over the pie filling in the skillet.
Bake pie for 1 to 1 1/2 hours until streusel topping is golden and the filling is bubbling.
Let cool for 1 hour before serving. This pie pairs perfectly with a scoop of vanilla ice cream.
