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For the crust:
10 ½ oz. all-purpose flour
6 oz. Smart Balance® Original Spread, cold and in small pieces
1 ½ to 3 oz. cold water
1/8 tsp salt
Smart Balance® Cooking Spray
For the filling:
2 lbs strawberries, hulled and sliced
1/2 cup sugar
3 tbsp cornstarch
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.
In a large bowl, gently mix strawberries, sugar and cornstarch. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
Pre-heat grill to 400°F. If you can, use only the front and back burners as this will create airflow 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. Spoon strawberry filling onto piecrust and lightly spread it to cover the entire crust. Do not spread it out too evenly or pat it down. Fold excess piecrust 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 to keep the grill temperature around 400°F.
Remove from grill and let set for 5 minutes. Serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 4g
Mono Fat 3g
Dietary Fiber 2g
Total Sugars 12g