Skillet Strawberry Pie: Sweet, Quick Pan-Baked Dessert

This easy fresh strawberry pie baked in a cast iron skillet is a simple summer dessert you’ll return to all season long.

This strawberry skillet pie started one evening when I needed a quick summer dessert for guests and found a fridge full of ripe strawberries and a single pie crust in the freezer. It was incredibly easy and absolutely delicious. Once you try it, you may prefer this method for fruit pies.

Table of Contents

• A super simple pie recipe
• Ingredients you’ll need
• How to make a strawberry skillet pie
• Tips for making this easy pie recipe
• More easy summer pies
• Get the recipe

A super simple pie recipe

This is essentially a free-form pie, similar to a galette, baked in a cast iron skillet. The skillet keeps the pie’s shape, prevents leaks, and gives the crust edges a perfect crispness.

You only need a single pie crust, fresh (or frozen) strawberries, and a few pantry staples. Beyond making the crust, hands-on time is under 30 minutes. It’s a straightforward, forgiving dessert that highlights seasonal fruit.

Strawberries are a classic filling here, but you can swap in most other fruits—peaches, cherries, apples, or mixed berries work beautifully. Serve warm with vanilla ice cream or whipped cream for best results.

Ingredients you’ll need

Here’s what you’ll need for the strawberry skillet pie (full recipe below):

• Single pie crust (store-bought or homemade). For homemade crust: all-purpose flour, granulated sugar, salt, cold butter, and cold water or buttermilk.
• Fresh or frozen strawberries
• Granulated sugar
• Cornstarch
• Vanilla extract (optional)
• 1 egg (for egg wash)
• Coarse sugar for sprinkling (optional)

How to make a strawberry skillet pie

Quick overview of the steps:

1. Make and chill the pie crust. If using store-bought crust, let it relax briefly at room temperature so it’s workable.
2. Roll out and line the skillet. Roll the crust into a rough 12-inch circle and transfer it to a greased 8–9 inch cast iron skillet or similar round baking dish.
3. Prepare the filling. Toss sliced strawberries with granulated sugar, cornstarch, and a little vanilla if desired. Spread the mixture evenly in the crust.
4. Fold edges and finish. Fold the overhanging dough up over the filling, brush the crust with an egg wash (egg + water), and sprinkle with coarse sugar if you like.
5. Bake. Bake at 400°F (205°C) until the crust is golden and the filling bubbles in the center—about 50–60 minutes.
6. Cool and serve. The filling will be looser while hot; let the pie cool at least 30 minutes, ideally until it reaches room temperature, before slicing. Serve with vanilla ice cream or whipped cream.

Enjoy this easy summer dessert warm or at room temperature.

Tips for making this easy pie recipe

• Use a flaky buttermilk pie crust if you can; its flavor pairs especially well with fruit. A standard pie crust or a good store-bought crust will also work.
• Substitute strawberries with other fruits: peaches, cherries, apples, or mixed berries are all excellent alternatives.
• If you use frozen strawberries, do not thaw them first. Increase cornstarch to about 4 tablespoons to account for extra moisture.
• This recipe works in any 9-inch round baking dish, a pie pan, or free-form on a parchment-lined sheet pan. Cast iron gives an especially even bake and crisp crust.
• If the crust browns too fast before the filling bubbles, tent the pie loosely with foil for the remainder of the bake time.
• To avoid a runny filling, follow the cornstarch and sugar amounts in the recipe, bake soon after combining the filling, and allow the pie to cool completely before slicing.
• The pie is best the day it’s baked but will keep for a few days stored covered in the refrigerator.

More easy summer pies

• Peach Apple Galette
• Easy Summer Fruit Puff Pastry Tart
• Sweet Cherry and Hazelnut Galette

Get the recipe

Recipe originally published May 2017.

Strawberry Skillet Pie

Servings:
12 servings

Prep Time: 30 mins

Cook Time: 1 hr

Chill Time: 1 hr

Total Time: 2 hrs 30 mins

This easy fresh strawberry pie baked in a skillet is a simple summer dessert you’ll come back to all season long. Serve with whipped cream or vanilla ice cream.

Ingredients

Pie crust:

• 1 1/4 cup all-purpose flour (150 grams)
• 2 teaspoons granulated sugar
• 1/2 teaspoon coarse salt
• 1/2 cup cold unsalted butter, cubed (113 grams)
• 3–4 tablespoons cold buttermilk (or cold water)
• 1 egg + 1 tablespoon water (for egg wash)
• Additional sugar for sprinkling (optional)

Strawberry filling:

• 5 cups sliced strawberries (about 750 grams)
• 1/3 cup granulated sugar (66 grams)
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract (optional)

Instructions

To make the pie crust:

• Combine the flour, sugar, and salt in a bowl. Add cubed butter and toss to coat. Cut the butter into the dry ingredients until pieces are the size of peas.
• Add 3 tablespoons of cold buttermilk and mix with a spoon, then use your hands to bring the dough together, adding more buttermilk if needed.
• Shape the dough into a disk, wrap, and chill in the refrigerator for at least 1 hour (up to 5 days). Dough can be frozen for up to 2 months.

To assemble the pie:

• Preheat the oven to 400°F (205°C).
• Let the chilled dough sit at room temperature for 5 minutes. On a lightly floured surface, roll it into a rough 12-inch circle, about 1/4 inch thick. Transfer to a greased 8–9 inch cast iron skillet or round baking dish.
• In a bowl, toss the sliced strawberries with sugar, cornstarch, and vanilla. Pour the filling into the crust and spread evenly. Fold the overhanging dough up over the filling.
• Beat the egg with 1 tablespoon water and brush over the crust. Sprinkle with coarse sugar if desired.
• Bake until the crust is golden and the filling is bubbling, about 1 hour. Let cool at least 30 minutes before serving. For a fully set filling, cool to room temperature before slicing. Store leftovers in the refrigerator up to 3 days.

Video

Notes

NOTES:

• The buttermilk pie crust variation gives great flavor, but you can use 2–3 tablespoons cold water instead if preferred.
• If you need help with pie crust, look for tutorials on making flaky pie crust or using a food processor for the dough.

Calories: 175kcal
,
Carbohydrates: 23g
,
Protein: 2g

Cuisine: American

Course: Breakfast / Dessert

Author: Annalise Sandberg

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