Strawberry Skillet Pie

1 1/4 cups flour 

1 tsp sugar 

1/2 tsp salt 

1 stick butter, cold and cubed 

3-4 tbsp ice water

2 1/2 lbs Harvest Haven strawberries, thawed and drained 

1 1/2 cups sugar, divided 

3 tbsp cornstarch 

3/4 tsp salt, divided 

1 cup rolled oats 

1/2 cup flour 

1 stick butter, cold and cubed

Preheat oven to 350 F.

Whisk together flour, sugar, and salt. Cut in butter until it resembles coarse crumbs. Stir in ice water; one tablespoon at a time. When you can squeeze a small handful of dough and it sticks together, it is ready. Form into a disk on a lightly floured surface and wrap in plastic wrap. Chill for at least 1 hour.

On a lightly floured surface, roll out dough to slightly bigger than your skillet. Line your skillet with the dough. In a large bowl toss strawberries with 1 cup sugar, cornstarch, and 1/4 tsp salt.

Then fill the skillet with the strawberry mixture.

Chill in the fridge while making the topping. In a large bowl, stir oats, flour, 1/2 cup sugar, and 1/2 tsp salt. Cut in butter until small clumps form. Crumble evenly over the filling.

Bake pie for 1- 1 1/2 hours until streusel is golden and filling is bubbling. Cool for 3-4 hours before serving.