Strawberry Pie

Cast iron skillets are great to use when baking pies. The heat transfer and even heating of cast iron can result in tall pies with beautiful crusts. This recipe comes to us from our friend Melissa Martin of the Mosquito Supper Club.

source	Lodge
categories	dessert, pie
yield	Serves 8
prep time	1 hr
total time	2 hrs

INGREDIENTS

1 homemade pie crust

4 lbs strawberries, sliced into quarters

1 cup sugar

1 Tbsp lemon juice

6 Tbsp tapioca starch or cornstarch

1 tsp vanilla extract

1 egg yolk

2 tsp cream

INSTRUCTIONS

1. Toss berries with one cup sugar and let them macerate for 45 minutes.

2. Preheat oven to 400�F.

3. Drain the strawberries well (you can reserve the liquid for a refreshing drink!). Toss the berries with lemon juice, cornstarch and vanilla.

4. Remove the pie crust from the refrigerator and roll out the larger piece of dough until it is about 1/8 inch thick. Fold it into thirds. Unfold into the skillet. Trim the edges to hang about 1 inch over the lip. Place it back in the fridge while you roll out the small piece of dough.

5. Roll the small piece of dough into an oblong shape and cut it into five or six 1-1 ½ inch strips

6. Place strawberries in chilled crust and lattice the top with the excess dough.

7. Mix egg yolk and cream with a fork and brush onto the pie dough.