Description
This All-American Strawberry Cobbler features fresh, juicy strawberries cooked gently with sugar and lemon, topped with a flaky homemade pie crust made from a tender butter dough. Cooked in a cast iron skillet on the stovetop and finished in the oven, the cobbler delivers a perfect balance of sweet and tart, with a buttery crust that adds texture and richness. Serve warm with vanilla ice cream for a classic comfort dessert perfect for any occasion.
Ingredients
Scale
Strawberry Filling
- 2 pounds strawberries, quartered
- ½ cup white granulated sugar
- 2 tsp fresh lemon juice
- 1 tbsp cornstarch
- Lemon zest from 1 medium lemon
Pie Crust
- 1¼ cup all purpose flour
- ¼ tsp salt
- 1/8 tsp baking powder
- 8 tbsp unsalted butter (cold, sliced into tablespoons)
- 2–4 tbsp ice water
- 1 large egg (for egg wash)
Finishing
- Additional sugar for sprinkling on top of pie crust
- Vanilla ice cream, for serving
Instructions
- Prepare the Strawberries: Quarter the strawberries and place them in a medium bowl. Add the sugar and stir to combine, then pour in the fresh lemon juice. Set aside to macerate for about 30 minutes.
- Make the Pie Crust Dough: While the strawberries sit, combine the flour, baking powder, and salt in a food processor. Pulse to mix. Add the cold sliced butter and pulse until the mixture resembles coarse crumbs.
- Add Water and Form Dough: Add 2 tablespoons of cold ice water to the food processor and pulse. Continue adding water slowly and pulsing until the dough begins to clump together, forming a cohesive dough.
- Shape and Roll Out Dough: Sprinkle a clean surface with flour and remove dough from the processor. Gently shape it into a circular disk. Using a floured rolling pin, roll the dough to about ¼ inch thickness in a large circle shape.
- Cut Pie Crust Decorations: Use star cookie cutters to cut around 8 small stars and 5 larger stars from the dough. Use a pie crust cutter to create a zig-zag edge and cut inch-wide strips to form stripes. Place all crust pieces on a baking sheet and chill in the refrigerator to keep cold.
- Cook Strawberry Filling: Sprinkle cornstarch over the strawberries and stir to combine. Transfer the mixture, including juices, to a 6.5-inch cast iron skillet. Cook over medium heat until the juice boils and strawberries soften, about 10 minutes. Remove from heat and stir in the lemon zest.
- Assemble Cobbler: Arrange the chilled pie crust pieces on top of the warm strawberry filling. Beat the egg and brush it over the crust pieces, then sprinkle a little sugar on top for added crunch and sweetness.
- Bake the Cobbler: Place the skillet on a baking tray to catch any bubbling juices and bake at 400°F (204°C) for about 25 minutes, until the crust is golden and crisp.
- Cool and Serve: Remove from the oven and let the cobbler cool so the juices thicken further. Serve warm with vanilla ice cream and enjoy your comforting strawberry cobbler.
Notes
- Keeping the butter and ice water cold is key to a flaky crust.
- Use a cast iron skillet to evenly cook the filling and for oven safety.
- You can swap white sugar for brown sugar in the filling for a deeper flavor.
- Be careful not to overcook the strawberries; they should soften but still hold shape.
- Serve with vanilla ice cream or whipped cream for a classic pairing.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cobbler, homemade pie crust, berry dessert, cast iron skillet dessert, summer dessert
