[ Recipe adapted from Always with Butter ]
I’ve mentioned previously that I have a small pastry eating problem. That’s nothing compared to my newfound streusel eating problem. Especially when you realise that streusel is essentially just butter, sugar and rolled oats and you’re therefore kind of disgusting. Luckily I still had enough streusel left over to cover the pie, because that really added the extra awesome to this awesome strawberry skillet pie!
I didn’t have adorabley small farmers market strawberries like the original recipe (not quite berry season here yet!), so I ended up cutting up some boring supermarket strawberries into more manageable pieces. Still pretty darn delicious though.
Below is a brief overview of the recipe with my edits, but definitely visit Always with Butter for a more in depth description, plus some super gorgeous photos!
1 1/4 cups flour
1 tsp sugar
1/2 tsp salt
114g butter, cold & cubed
3-4 tbsp ice water
1kg strawberries, halved
1 cup sugar
2 tbsp cornflour
3 tbsp quick-cooking tapioca (or 3 tbsp extra cornflour)
1/4 tsp salt
1/2 cup sugar
1 cup rolled oats
1/2 cup flour
1/4 tsp cinnamon
114g butter, cold and cubed
1/2 tsp salt
1. Preheat oven to 175°C. Whisk together flour, sugar & salt. Cut in butter until it resembles coarse crumbs. Stir in ice water, one tablespoon at a time. Form into a disk on a lightly floured surface, wrap in plastic wrap & chill for at least 1 hour.
2. On a lightly floured surface, roll out dough to slightly bigger than your skillet. Line your skillet with the dough. In a large bowl, toss strawberries with 1 cup sugar, tapioca & 1/4 tsp salt. Then fill the skillet with the strawberry mixture. Chill in fridge while making the topping.
3. In a large bowl, stir oats, flour, 1/2 cup sugar, 1/4 tsp cinnamon & 1/2 tsp salt. Cut in butter until small clumps form. Crumble evenly over filling. Bake pie for 1-1 1/2 hours until streusel is golden & filling is bubbling.