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


Print
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!

 

You Might Also Like

69 Comments

    Leave a Reply

    Please rate this recipe!




  • 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
    [email protected]'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
    [email protected] 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 😉

1 2 3 4

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png