Ingredients

Filling

• 6 cup - Strawberry
• 1/2 cup - Sugar
• 1 tbsp - Cornstarch
• 1 tbsp - Lemon Juice
• 1 tbsp - Butter

Hot Water Crust

• 1 1/2 cup - Flour
• 3/4 cup - Pure Cane Sugar
• 3/4 cup - Brown Sugar
• 3/4 tsp - Baking Powder
• 1/2 tsp - Salt
• 9 tbsp - Cold Butter
• 6 tbsp - Boiling Water

Cinnamon Sugar Topping

• 3 tbsp - Sugar
• 1 tsp - Cinnamon

Procedures

1. Set up cast-iron
   • Season if unseasoned
   • Clean and dry
   • Apply light oil and wipe until matte
2. Prepare
   • Pre-heat oven for 375 ⁰F
   • Melt a tbsp of butter into skillet and coat bottom and sides
3. Create the filling
   • Mix all the filling ingredients together well in a bowl
   • Cook in skillet at medium heat for 3-5 minutes until glossy and bubbling
   • Take off heat
4. Create crust (while filling does pre-cook)
   • Whisk dry ingredients in bowl
   • Add butter piece by piece and mix in well with clean hands until chunky
   • Add boiling water and mix into dough well
   • Do not overadd water - it should be crumbly! Just enough water for it to all stick together
5. Assemble
   • Add dollops of crust on top of strawberries, leaving some gaps for steam
   • Mix cinnamon-sugar in a bowl and sprinkle on top
6. Bake
   • Bake for 35-40 min until crust is crispy and golden brown and filling is goopy
   • Let cool at least 15 min on stove top uncovered for filling to congeal and crust to soak
7. Enjoy!