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Monday, February 27, 2012

Fresh Strawberry Pie with Shortbread Crust #secretrecipeclub

After a short break the Secret Recipe Club is back! Hundreds of food bloggers take part in this fun monthly event, where we're assigned a blog to feature a recipe from. The blogger doesn't know who's been assigned their blog until the designated reveal day. This month I was assigned, Fearless Homemaker. A blog owned by Amy, a delightful woman from Nashville who is a self-described, "foodie, cocktail lover and entertaining enthusiast." Her recipes and pictures are excellent, and I highly recommend a visit to her blog.

As soon as I seen her recipe for Strawberry Pie, and that it was baked in a cast-iron skillet, I knew it was what I was going to make. The rustic look of such a sweet dessert had me hooked. She further ups the ante by using a shortbread crust. Perfect for me, since I had a recipe for a gluten-free shortbread crust. The finished product didn't disappoint.  The crust was rich and buttery, while the strawberry filling was like a mouthful of Spring Time. We tried it alone, as well as with some fresh whipped cream. Both ways were delicious.

Fresh Strawberry Pie with Shortbread Crust

For The Crust:
1 1/2 cups all-purpose gluten-free flour mix
1/2 cup, (1 stick) butter, melted
1/4 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 325 degrees.
In a medium bowl with a fork, mix butter, vanilla, flour and powdered sugar until crumbly.
In a 8-inch or 9-inch pie plate, pat crumb mixture evenly being sure to come up the sides to the edge.
Crimp the dough with a fork or fingers.
Bake for 25 minutes. {If using a cast iron skillet like I did, I recommend generously greasing the pan with butter or oil before putting the crust in.}

For The Filling:
2 pounds strawberries, hulled (see cooks’ note, below)
3/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin (2 1/4 teaspoons)

Preheat oven to 350 degrees with rack in middle.
Select 10 large strawberries as close to same size as possible, set aside.
Cut remaining berries into 1/4” dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes.
Drain berries in a sieve set into a large glass measuring cup. Add enough water to berry juice to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath. Stir frequently until mixture begins to mound, 20 – 30 minutes.
Spoon filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Chill pie until filling is set, at least 4 hours.

Cooks’ Notes:
-pie crust can be made 2 days ahead and kept (covered once cool) at room temperature.
-filled pie can be chilled, loosely covered, up to 1 day.


  1. I think this is great that it is cooked in a cast iron!

  2. yay, i'm so glad that you tried this recipe + liked it! it's one of my favorite sweets to make when the fresh strawberries are in season in tennessee. + thank you so much for your kind words about my blog - it made my day! =)

  3. yum! Now I know what to do with all those strawberries in my fridge! Thanks!

  4. This pie looks great! You did a fantastic job of making it gluten free! And I love that you baked it in a cast iron skillet (I'm completely obsessed with mine!)

  5. That looks so good! I can't wait til strawberries are in season again! I miss strawberries!

  6. How gorgeous!! love that you made it gluten free too!

  7. This sounds great, my husband loves strawberry pie.

  8. So interesting that it bakes in a cast iron pan! Had never seen anything quite like it, maybea Tarte Tatin is the closest example...

    Looks gorgeous, and I bet it tasted delicious!

    Great post!

  9. Work that cast iron skillet like a pro! :)

  10. OMG that looks delicious. Shortbread crust & strawberries for company, a dessert match made in heaven.

  11. This looks delicious! Love the combination of shortbread and strawberries. Love, love it.


  12. I just love your SRC recipe choice! Strawberries are so yummy...especially paired with a shortbread crust (and/or whipped cream!!).

  13. That does look stunning. I had to be on a gluten free diet a while back and would have loved to have had that recipe then! Not to say that I won't give the non gluten free recipe a go in the summer though :)

  14. oo we just got cast iron skillets. I would love to try this in there.

  15. I loooooooove strawberry (who doesn't?) and this pie looks amazingly delicious!!

    Very interesting that it's cooked with cast iron

  16. Rattlebridge Farm --April 13, 2013 at 2:33 PM

    I love anything cooked in cast iron, and your pie looks scrumptious! Thanks for including the recipe at Foodie Friday!

  17. Hi April,

    I just love that you put this delicious Strawberry Pie in a Iron Skillet, great presentation! Thank you very much for sharing with Full Plate Thursday and have a great week!

    Come Back Soon,

    Miz Helen