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.

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.

Reader Rave ~

“This is absolutely the best strawberry recipe we’ve Ever come across!! Thank you so very much for this wonderful recipe!! ”  ~Linda

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 this strawberry crumble pie!