4 ingredient skillet dessert! Yep. An impressive, sweet and buttery strawberry galette has little hands on time and bakes for 50-60 minutes. Practically a pie without the stress, a galette makes the most of a messy, open fold and lets the filling take center stage. Store-bought piecrust makes this no-fuss dessert even more approachable. Serve in the skillet with vanilla ice cream.
Easy Skillet Strawberry Galette
Serves 8
1 recipe Flaky Pie Crust (enough for a double crust pie), chilled for at least 30 minutes
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
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.
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.
NOTES
Using store-bought crust: One (14- to 16-ounce) package of pie crust (not pie shells) can be substituted for homemade crust. Thaw both crusts, if frozen. Sprinkle your work surface and rolling pin with flour. Unwrap both crusts and place one on top of the other on the floured work surface. Working from the middle of the dough outwards, roll the dough into a circle about 14 inches in diameter. Follow recipe instruction for placing the dough in the skillet, filling, and baking.
Make ahead: The pie crust can be made, wrapped well, and refrigerated for up to 5 days or frozen for up to 2 months. If frozen, thaw overnight in the refrigerator before using.
