Cast Iron Strawberry Cobbler
You can use a 12-inch cast iron skillet for this recipe, but the filling will be thinner and there will be less crust folded over the top.
Ingredients
1 recipe Pie Crust chilled or store bought Flaky Pie Crust
All-purpose flour, for rolling
1 large egg yolk
3 pounds strawberries (about 3 pints), hulled and quartered
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon kosher salt
Preparation
Sprinkle a work surface and rolling pin with flour. Unwrap the dough and place it on the flour. If chilled in two disks, use the palm of your hand to quickly gather and press into one thick disk. Stack store bought crust on top of each other.
Working from the middle of the dough outwards, roll the dough into a rough circle about 16 inches in diameter.
Place the rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's rolled up, transfer it to a 10-inch cast iron skillet and gently unroll the dough over the skillet. Ease the pie crust into the corners of the skillet, with the excess hanging over the edge. Refrigerate for 30 minutes.
Arrange a rack in the middle of the oven and heat to 400°F. Whisk the egg yolk with 1 tablespoon water in a small bowl; set aside.
Just before ready to bake, place the strawberries, sugar, cornstarch, and salt in a large bowl and toss until strawberries are fully coated and the cornstarch is dissolved. Transfer to the skillet and spread in an even layer over the crust. Fold the edge of the crust up and over the filling, overlapping the dough as you go around and pleating the dough. Brush the top of the pie crust with the egg yolk mixture.
Bake until the pie crust is deep golden-brown and the filling is bubbling, 50 to 60 minutes. Place the skillet on a wire rack and cool completely, about 3 hours. Slice and serve directly from the skillet.
Keywords: Dessert Pie Cobbler Strawberries
