Grilled Skillet Strawberry Pie

For the crust, combine flour and butter in a large mixing bowl using your hands and fingers until you have pea-sized chunks. Gradually, add just enough water and the salt until combined and the dough forms. Don’t overwork or the dough will become tough. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes or until ready to roll.

For the filling, in a large bowl, gently mix strawberries, sugar, and cornstarch. Cover with plastic wrap and chill in the refrigerator for 15 minutes.

Preheat grill to 400ºF. If you can, use only the front and back burners as this will create air flow like a convection oven.

Lightly spray a 10- or 12-inch cast iron skillet with cooking spray.

Roll out the pie dough and lay it in the skillet, letting the excess crust hang off the sides for now. Spoon strawberry filling onto pie crust and lightly spread it to cover the entire crust. Do not spread it out too evenly or pat it down. Fold over excess pie crust over the strawberries. Sprinkle finishing sugar on top of crust if desired.

Grill for about 25 minutes or until filling has started bubbling. The crust will not brown on the grill. Make sure not to open the grill cover until close to the end to check, otherwise you will lose all of the heat and it will not bake properly. Also try and keep the grill temperature around 400ºF.

Remove from grill and let set for 5 minutes. Serve warm.