Strawberry Pie

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.

strawberry pie ingredient notes

strawberries

• In season strawberries are a must for this simple dessert. 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.
• I toss them with sugar and a little lemon juice to balance out their sweet flavor.

the thickener

• Strawberries, like many berries, are super juicy, so if you want to insure that your pie filling isn’t too loose, I recommend a product called Instant Clearjel. It’s basically a super duper starch thickener, and it works wonders. You can find it on Amazon.

the crumble

• This one is simple: flour, sugars, and butter.

the crust

• 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.

strawberry pie assembly

1. Toss the berries with the sugar, lemon juice, and Clearjel thickener.
2. Pop your frozen pie crust out of its tin foil and place in your own pie dish. No need to thaw it.
3. Combine your crumble topping in a food processor or with your fingers to create a crumbly sandy texture.
4. Pile the berries into the crust. Like all fruit pies, the filling will shrink down considerably as it bakes, so pile the berries up high to begin with.
5. Top with the crumble.
6. Bake until golden and bubbling.

Crumble toppings make pies so easy

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. I love crumbles so much I make a big batch crumble recipe to stash in my freezer all year long ~ it means I can make a crumble for one or twenty one any time the urge strikes!

strawberry pie baking tips

Place your pie on a baking sheet to catch any juicy drips.

Make sure you bake your pie long enough for the juices to be bubbling throughout. That’s important for activating your thickening agent.

Cover loosely with foil if your crust starts to brown too soon.

Let the pie cool before trying to slice. This allows the juices to settle and thicken further.

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

Strawberry Crumble Pie

3.51 from 127 votes

Homemade Strawberry Pie loaded with fresh jammy berries and a heavenly crumble topping. Try this easy recipe today.

Print Recipe Pin Recipe Rate Recipe

Prep Time:20 minutes minutes

Cook Time:55 minutes minutes

Total Time:1 hour hour 15 minutes minutes

Servings: 8 servings

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

• 1 deep dish frozen pie crust, (do not thaw)

filling

• 1 1/2 pounds strawberries, washed and sliced
• 1/2 cup sugar
• 1 Tbsp lemon juice
• 2 Tbsp Instant Clearjel (or you can use 4 Tbsp cornstarch or 5 Tbsp tapioca flour), You can buy Instant Clearjel here.

crumble topping

• 3/4 cups all purpose flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 6 Tbsp cold butter, cut in small pieces

Instructions

• Preheat oven to 400F
• Toss the strawberries with the sugar, lemon juice, and Clearjel. 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.

NEW FEATURE! Click here to add your own private notes.

Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: baking, dessert, dried fruit, Mother’s Day, pie, spring, strawberries, summer

Nutrition

Calories: 380 kcal · Carbohydrates: 61 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 23 mg · Sodium: 158 mg · Potassium: 177 mg · Fiber: 3 g · Sugar: 36 g · Vitamin A: 273 IU · Vitamin C: 51 mg · Calcium: 28 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.