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.
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.
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.
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.
Ingredients
- 1 single frozen pie crust, do not thaw
- 1 1/2 pounds strawberries, washed and sliced
- 1/2 cup sugar
- juice of 1 lemon
- 4 Tbsp cornstarch or 5 Tbsp tapioca flour
- 3/4 cups flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 6 Tbsp cold butter, cut in small pieces
Instructions
- Set oven to 400F
- Toss the strawberries with the sugar, lemon juice, and cornstarch. Set aside.
- 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.
- 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.
- 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.
- 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.
- Let cool completely before slicing.
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!
50 Comments
Sara
July 19, 2017 at 7:36 amAnyone ever try this with individual tart shells? Would love to be able to cut down on the mess and plates when I take this pie for a pot luck.
Giselle
July 18, 2017 at 10:52 pmI just pulled the pie out of the oven and it looks and smells amazing! Thank you for sharing this super easy recipe!
Sue
July 19, 2017 at 7:24 amYou’re so welcome Giselle, hope it tastes as good as it smells <3
Kate
June 6, 2017 at 9:02 amCould I use frozen strawberries?
Sue
June 6, 2017 at 9:07 amI’m afraid they might be a bit too watery, Kate.
Rachelle
June 4, 2017 at 10:00 amWhat does it mean to mound them in the middle of the pie?
Sue
June 4, 2017 at 10:06 amI just mean you can create a rounded pile, since there will be lots of berries…it will shrink down as it bakes, you can see what I mean in the photos.
Patti
May 19, 2017 at 11:30 amIf 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!!
Sue
May 19, 2017 at 12:17 pmThe lemon juice is just to sharpen the strawberry flavor, Patti, it will be fine without it.
Melissa
May 13, 2017 at 12:21 pmHi! Can’t wait to bake this – do you think it will work well with a refridgerated soft pie crust? Thanks!
Sue
May 13, 2017 at 12:32 pmI 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.
Kristin Johnson
May 12, 2017 at 5:12 pmI 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!
Sue
May 12, 2017 at 5:25 pmEnjoy Kristin!!
Laura | Tutti Dolci
May 10, 2017 at 10:49 pmSuch a dreamy strawberry pie! I’m in love with that beautifully golden crumble topping, too!
kim
May 7, 2017 at 7:43 amSue, 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
Sue
May 7, 2017 at 7:45 amWelcome in Kim!
suzanne
May 6, 2017 at 7:35 amDo you think I could use almond flour for the crumble?
Sue
May 6, 2017 at 7:36 amAbsolutely, that would be delicious.
Angie@Angie's Recipes
May 4, 2017 at 7:02 amCrumble is a favourite in our home and this definitely will be a hit too.
Sue
May 4, 2017 at 8:12 amThis would make a great breakfast crumble, too, Angie ~ that’s the way my husband enjoyed his.
Melissa @Insiderthekitchen.com
May 4, 2017 at 4:52 amThis 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!
Sue
May 4, 2017 at 7:35 amI’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.
Adina
May 4, 2017 at 3:49 amI’ve never made anything sweet with baked strawberries, it sounds and looks so good!
Sue
May 4, 2017 at 7:36 amI 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.
Justine
May 3, 2017 at 8:01 pmThis 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
Sue
May 3, 2017 at 8:10 pmSure Justine…I like the crust for this pie: http://theviewfromgreatisland.com/apricot-pie/
Chris Scheuer
May 3, 2017 at 6:05 pmBeautiful! And I’m so wishing I had a slice (or two) right now. I love how you’ve made this so simple Sue!
Abbe@This is How I Cook
May 3, 2017 at 4:46 pmI’m ready to play in the sandbox!
Sue
May 3, 2017 at 5:53 pmCrumble toppings beat rolling out pie dough any day :)
Tricia @ Saving Room for Dessert
May 3, 2017 at 3:13 pmWhat 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!
Sue
May 3, 2017 at 3:39 pmPicking berries is such fun ~ wish I could go with you!
cheri
May 3, 2017 at 2:27 pmWhat a lovely looking pie Sue and the crumble on top looks amazing. I bet this is delicious!
Rosanne
May 3, 2017 at 1:32 pmIt just so happens I went to Costco this morning and bought STRAWBERRIES !!!
Making this tonight !!!
Thank you for all your inspiration?
Sue
May 3, 2017 at 1:35 pmGood thinking Rosanne! I need to replenish my supply, I feel a strawberry shortcake post coming on ;)
Sue
May 3, 2017 at 1:01 pmGood heavens! That pie looks scrumptious!!! I happen to have a raspberry patch. I would think raspberries would work in the same recipe?
Sue
May 3, 2017 at 1:38 pmWell, 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 :)
Virginia
May 3, 2017 at 12:45 pmThis pie looks wonderful I can not find the other pies you mentioned. This print is so lite I hardly see it
Sue
May 3, 2017 at 1:40 pmHi Virginia, the names of the pies are links, and if you click on them it should take you right to those posts. I’ll drop them here for you, too ~
APRICOT PIE: http://theviewfromgreatisland.com/apricot-pie/
and CRANBERRY PIE: http://theviewfromgreatisland.com/cranberry-pie-recipe/
And yes, I know what you mean about the print, I recently redesigned my blog and the print is a bit finer…I’ll look into that and maybe get it darkened up a bit.
Natalie
May 3, 2017 at 12:12 pmWow, 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 ;)
Elaine @ Dishes Delish
May 3, 2017 at 12:10 pmI 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!
Sherri
May 3, 2017 at 12:03 pmOh My! This looks and sounds heavenly!
I can hardly wait to make it! Thanks for another fabulous recipe!
Sue
May 3, 2017 at 12:17 pmI’m so excited for berry season, Sherri! I hope you enjoy it!
Platter Talk
May 3, 2017 at 11:47 amOh MY! I can just imagine this with a dollop of fresh whipped cream on top! This is a beautiful, tasty looking pie.
Lisa | Garlic & Zest
May 3, 2017 at 11:41 amSue, this is perfection! I know exactly what I’m making once I’m off this stupid diet!
maria @closetohome
May 3, 2017 at 10:43 amI too use frozen pie crusts when I make pies. I would add some rhubarb to my pie…yummy either way.
Sue
May 3, 2017 at 10:46 amI think rhubarb would be great, Maria, I love that combination…
John/Kitchen Riffs
May 3, 2017 at 7:40 amWe’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.
Sue
May 3, 2017 at 8:10 amHuckleberry ~ now there’s a pie to look forward to!!
Jennifer @ Seasons and Suppers
May 3, 2017 at 5:01 amStrawberry 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!
Sue
May 3, 2017 at 6:33 amThanks 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 ;)