Strawberry Crumble Pie

Strawberry Crumble Pie

Strawberry Crumble Pie is the ultimate summer dessert, i.e. lots juicy fresh strawberries piled into a crust and topped with a simple crumble. This is one berrylicious strawberry dessert you won’t want to miss.

Strawberry crumble pie with a scoop of vanilla ice cream

Strawberry pie is a must make this summer!

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

In season strawberries are a must for this simple dessert

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. 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!

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

Strawberry Crumble Pie in a white pie plate

TIP: 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.

Strawberry Crumble Pie

TIP: 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


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3.25 from 108 votes

Strawberry Crumble Pie

Strawberry Crumble Pie ~ this is one fruity, juicy, and berrylicious strawberry dessert you won't want to miss.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Yield 8 servings
Author Sue Moran

Ingredients

  • 1 single 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 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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.

Thanks for pinning this strawberry crumble pie!

 

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69 Comments

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  • 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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