Nothing says summer like Strawberry Pie! This rustic Strawberry Skillet Galette combines the delicious flavors of pie with the ease of cast iron cooking. Let’s get baking!
Strawberry Skillet Galette
1½ C all-purpose flour
2 T sugar
½ t fine sea salt
½ C (1 stick) cold unsalted butter, cut into cubes
3 oz cold cream cheese, cut into cubes
1 T cider vinegar
1½ lbs fresh Oregon strawberries, hulled and halved
3 T sugar
3 T cornstarch
Finely grated zest of 1 lemon
1 egg white, beaten with 2 teaspoons water
1 T coarse sugar (such as turbinado)
1. In a food processor, combine flour, sugar, and salt and pulse to mix. Add butter and cream cheese, and pulse until the mixture is crumbly, and butter is in fine pieces. In a small measuring cup, combine vinegar with ¼ cup ice water. With food processor running, add water a little at a time just until dough comes together. It should not be sticky or wet and should hold together when squeezed.
2. Transfer dough to a lightly floured countertop and press together into a ball. Flatten the ball into a disc, wrap tightly, and refrigerate for 1 hour.
3. Preheat oven to 400℉.
4. On floured countertop roll out dough, rotating it frequently to make sure it is not sticking, into a roughly 12” round. Transfer dough to a 9-10” cast iron skillet, pressing it gently into the corners.
5. In a large bowl, stir together Oregon strawberries, sugar, cornstarch, and lemon zest. Scrape filling into crust, and fold overhanging crust over strawberry mixture. Brush crust with egg white, and sprinkle with sugar. Bake until golden brown, 35-40 minutes. Let cool 10 minutes before serving.