Strawberry Crumble Pie

Strawberry Crumble Pie

Strawberry Crumble Pie ~ you’re not likely to come across another pie that screams spring quite as loudly this one…if spring were a pie…well, you get the idea.  This one is fruity, juicy, and berrylicious.

Certain pies get all the glory, like blueberry, apple, and cherry.  As a cook I like to go with the underdogs…have you seen my APRICOT PIE?  How about my CRANBERRY PIE?  You won’t see them coming and going, and yet they’re amazing.  Ditto this strawberry pie.  And I’m not talking about the kind of deal where they just pile ginormous raw strawberries into a crust and call it pie.  This is real honest to goodness hot jammy berry pie, with a buttery crumble topping and a big scoop of vanilla melting all over the top.  Amen.

Frozen crust placed in your own pie plate for Straberry Crumble Pie

TIP: This easy pie starts with a frozen pie crust.  (I like Marie Callendar’s)  Carefully lift it out of its tin and place it into one of your own pretty pie plates.  Once it bakes up, no one will be the wiser.

Juicy fresh strawberry filling for Strawberry Crumble Pie

Ok, so now you need your berries.  Don’t bother to make this pie until you can get your hands on some good ripe strawberries, rock hard berries with white centers won’t do.  I don’t hull them, I just slice them horizontally, discarding the green tops as I go.

Strawberry Crumble Pie ready for the oven...

This pie is so simple because all you need to do after slicing the berries is make a quick butter crumble topping.  You can use your fingers or two forks to cut cold butter into a flour and sugar mixture.  It’s like playing in a sandbox.

TIP:  Like all fruit pies, the filling will shrink down considerably as it bakes, so pile the berries up high to begin with.

The pie bakes up super juicy so do yourself a favor and place it on a baking sheet to catch any drips.

TIP: Here’s a food stylists trick ~ just before serving, lightly sprinkle with a little extra brown sugar to ‘refresh’ the crumble topping and make it look even more appealing.

Strawberry Crumble Pie

Yield: serves 8

Strawberry Crumble Pie

Ingredients

  • 1 single frozen pie crust, do not thaw
    filling
  • 1 1/2 pounds strawberries, washed and sliced
  • 1/2 cup sugar
  • juice of 1 lemon
  • 4 Tbsp cornstarch or 5 Tbsp tapioca flour
    crumble topping
  • 3/4 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 Tbsp cold butter, cut in small pieces

Instructions

  1. Set oven to 400F
  2. Toss the strawberries with the sugar, lemon juice, and cornstarch. Set aside.
  3. Make the crumble topping by cutting the butter into the flour and sugars. Use your fingertips or two forks to blend it all together until it becomes coarse crumbles.
  4. If you like, carefully remove the frozen pie crust from its tin and put it into your own pie dish. Set the dish on a baking sheet to catch any dripping juices.
  5. Transfer the berries to the pie crust, but leave any extra juices behind. Mound them in the center of the pie and top with the crumble mixture.
  6. Bake at 400F for 15 minutes, then turn the heat down to 375F for another 40 minutes, or until the top is browned and the juices are bubbling.
  7. Let cool completely before slicing.
http://theviewfromgreatisland.com/strawberry-crumble-pie/

Notes:

    • When using frozen pie crusts, don’t thaw, just fill and bake straight from the freezer.
    • If your oven runs hot and your crust starts to brown too soon, cover it loosely with foil.
    • You can mix the strawberries with raspberries or thinly sliced rhubarb for a different flavor.

 

 

Don’t forget to pin it!

Strawberry Crumble Pie ~ you're not likely to come across another pie that screams spring quite as loudly this one...if spring were a pie...well, you get the idea. This one is fruity, juicy, and berrylicious. | dessert | berries | summer | Mother's Day| recipe | Memorial Day

43 Comments

  • Reply
    Patti
    May 19, 2017 at 11:30 am

    If you do not have lemons and can not go out to get any, how would that affect the pie? My daughter made this recipe last week and it was awesome!!

    • Reply
      Sue
      May 19, 2017 at 12:17 pm

      The lemon juice is just to sharpen the strawberry flavor, Patti, it will be fine without it.

  • Reply
    Melissa
    May 13, 2017 at 12:21 pm

    Hi! Can’t wait to bake this – do you think it will work well with a refridgerated soft pie crust? Thanks!

    • Reply
      Sue
      May 13, 2017 at 12:32 pm

      I don’t see why not, Melissa, but be sure not to add too much juice into the pie crust, and be sure to add your thickener.

  • Reply
    Kristin Johnson
    May 12, 2017 at 5:12 pm

    I am making this pie right now to take to a dinner party tonight. It smells amazing! Can’t wait to try it! Thank you for sharing!

    • Reply
      Sue
      May 12, 2017 at 5:25 pm

      Enjoy Kristin!!

  • Reply
    Laura | Tutti Dolci
    May 10, 2017 at 10:49 pm

    Such a dreamy strawberry pie! I’m in love with that beautifully golden crumble topping, too!

  • Reply
    kim
    May 7, 2017 at 7:43 am

    Sue, Just finding your blog via Annie. Love this recipe and it looks beautiful too! I look forward to reading more of your blog. Have a good week! Kim

    • Reply
      Sue
      May 7, 2017 at 7:45 am

      Welcome in Kim!

  • Reply
    suzanne
    May 6, 2017 at 7:35 am

    Do you think I could use almond flour for the crumble?

    • Reply
      Sue
      May 6, 2017 at 7:36 am

      Absolutely, that would be delicious.

  • Reply
    Angie@Angie's Recipes
    May 4, 2017 at 7:02 am

    Crumble is a favourite in our home and this definitely will be a hit too.

    • Reply
      Sue
      May 4, 2017 at 8:12 am

      This would make a great breakfast crumble, too, Angie ~ that’s the way my husband enjoyed his.

  • Reply
    Melissa @Insiderthekitchen.com
    May 4, 2017 at 4:52 am

    This pie is delicious! For me the one hour of cooking was not enough. At that point the filling was still runny. After about 1.5 hours the filling had a much better, thicker consistency. It is delicious!

    • Reply
      Sue
      May 4, 2017 at 7:35 am

      I’m so glad to get such quick feedback Melissa :) I think ovens and strawberries can vary a lot, so it’s good to know that longer cooking worked for you.

  • Reply
    Adina
    May 4, 2017 at 3:49 am

    I’ve never made anything sweet with baked strawberries, it sounds and looks so good!

    • Reply
      Sue
      May 4, 2017 at 7:36 am

      I know, they don’t tend to be featured much in baked recipes ~ they have a delicate flavor when baked, and I think the flavor is intensified.

  • Reply
    Justine
    May 3, 2017 at 8:01 pm

    This looks absolutely delicious . However, in Trinidad&Tobago we do not have this Marie Callender’s frozen crust
    Could you give me the recipe for a pie crust that will work for this pie

  • Reply
    Chris Scheuer
    May 3, 2017 at 6:05 pm

    Beautiful! And I’m so wishing I had a slice (or two) right now. I love how you’ve made this so simple Sue!

  • Reply
    Abbe@This is How I Cook
    May 3, 2017 at 4:46 pm

    I’m ready to play in the sandbox!

    • Reply
      Sue
      May 3, 2017 at 5:53 pm

      Crumble toppings beat rolling out pie dough any day :)

  • Reply
    Tricia @ Saving Room for Dessert
    May 3, 2017 at 3:13 pm

    What a perfect pie! So juicy, with a sweet crumble top – this must be perfection! I picked strawberries yesterday but need to go back for more. They still had tons of green ones on the vine. I NEED to make this beautiful pie!

    • Reply
      Sue
      May 3, 2017 at 3:39 pm

      Picking berries is such fun ~ wish I could go with you!

  • Reply
    cheri
    May 3, 2017 at 2:27 pm

    What a lovely looking pie Sue and the crumble on top looks amazing. I bet this is delicious!

  • Reply
    Rosanne
    May 3, 2017 at 1:32 pm

    It just so happens I went to Costco this morning and bought STRAWBERRIES !!!
    Making this tonight !!!
    Thank you for all your inspiration?

    • Reply
      Sue
      May 3, 2017 at 1:35 pm

      Good thinking Rosanne! I need to replenish my supply, I feel a strawberry shortcake post coming on ;)

  • Reply
    Sue
    May 3, 2017 at 1:01 pm

    Good heavens! That pie looks scrumptious!!! I happen to have a raspberry patch. I would think raspberries would work in the same recipe?

    • Reply
      Sue
      May 3, 2017 at 1:38 pm

      Well, first of all, congrats on having a raspberry patch, I would kill for one. And raspberry pie is next up on my pie agenda, so I know it will be delicious, but raspberries have an even higher water content than strawberries, so you’re going to have to do some serious thickening for the filling, I’m thinking tapioca powder. Let me know if you try it before I do Sue :)

  • Reply
    Virginia
    May 3, 2017 at 12:45 pm

    This pie looks wonderful I can not find the other pies you mentioned. This print is so lite I hardly see it

  • Reply
    Natalie
    May 3, 2017 at 12:12 pm

    Wow, this pie looks beyond amazing. You’re right. This is THE PIE pie! The crumbly buttery topping looks fab. Strawberries are now in full season… I honestly don’t know what I’m waiting for?!? ;) Saving this recipe. Will make it very soon. Thanks for helpful tips ;)

  • Reply
    Elaine @ Dishes Delish
    May 3, 2017 at 12:10 pm

    I have to say that looks like the best strawberry pie I’ve ever seen. I too love strawberries and cut them like you do! So much easier than hulling them. Great recipe!

  • Reply
    Sherri
    May 3, 2017 at 12:03 pm

    Oh My! This looks and sounds heavenly!
    I can hardly wait to make it! Thanks for another fabulous recipe!

    • Reply
      Sue
      May 3, 2017 at 12:17 pm

      I’m so excited for berry season, Sherri! I hope you enjoy it!

  • Reply
    Platter Talk
    May 3, 2017 at 11:47 am

    Oh MY! I can just imagine this with a dollop of fresh whipped cream on top! This is a beautiful, tasty looking pie.

  • Reply
    Lisa | Garlic & Zest
    May 3, 2017 at 11:41 am

    Sue, this is perfection! I know exactly what I’m making once I’m off this stupid diet!

  • Reply
    maria @closetohome
    May 3, 2017 at 10:43 am

    I too use frozen pie crusts when I make pies. I would add some rhubarb to my pie…yummy either way.

    • Reply
      Sue
      May 3, 2017 at 10:46 am

      I think rhubarb would be great, Maria, I love that combination…

  • Reply
    John/Kitchen Riffs
    May 3, 2017 at 7:40 am

    We’re loving all the great strawberries in the store at the moment! And I love pie any and every time I can get it. So of course putting the two together is my huckleberry. This looks wonderful — thanks.

    • Reply
      Sue
      May 3, 2017 at 8:10 am

      Huckleberry ~ now there’s a pie to look forward to!!

  • Reply
    Jennifer @ Seasons and Suppers
    May 3, 2017 at 5:01 am

    Strawberry pies are one of my favourites and I’m loving this one with it’s crumble topping (and easy, frozen crust :) Can’t wait for local strawberries here!

    • Reply
      Sue
      May 3, 2017 at 6:33 am

      Thanks Jennifer…we seem to have strawberries all the time here in CA, but they don’t get really good until now, and I’m taking full advantage ;)

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