Strawberry Skillet Pie (regional) Recipe

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Cut in Butter

Cut in the unsalted butter until the mixture resembles coarse crumbs.

Combine with Water

Stir in the ice water, one tablespoon at a time, until the dough comes together.

Chill Dough

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare Strawberry Filling

In a large bowl, mix the sliced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon.

Let Filling Rest

Let the filling sit for about 15 minutes to allow the strawberries to release their juices.

Preheat Skillet

Preheat your skillet over medium heat.

Roll Out Dough

Roll out the chilled dough on a floured surface to fit your skillet.

Fit Dough in Skillet

Place the rolled dough into the skillet, pressing gently to fit the shape of the skillet.

Add Filling

Pour the strawberry filling into the crust and spread evenly.

Prepare Topping

In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Drizzle over the filling.

Cook Pie

Cover the skillet with a lid or aluminum foil and cook on medium heat for about 30 minutes, or until the filling is bubbly and the crust is golden brown.

Cool Pie

Remove the skillet from heat and let the pie cool for 10 minutes before serving.

Serve

Serve warm, optionally with whipped cream or vanilla ice cream.