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
    Chelsea
    July 30, 2017 at 12:36 pm

    5 stars
    I’ve made this pie 3 times this summer and tonight will be my 4th! Thank you so much for this amazing recipe! 🙂

    • Reply
      Sue
      July 30, 2017 at 12:38 pm

      Wow, that’s amazing, Chelsea, that’s more times than I’ve made it!!

  • Reply
    Sara
    July 19, 2017 at 7:36 am

    Anyone 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.

  • Reply
    Giselle
    July 18, 2017 at 10:52 pm

    5 stars
    I just pulled the pie out of the oven and it looks and smells amazing! Thank you for sharing this super easy recipe!

    • Reply
      Sue
      July 19, 2017 at 7:24 am

      You’re so welcome Giselle, hope it tastes as good as it smells <3

  • Reply
    Kate
    June 6, 2017 at 9:02 am

    Could I use frozen strawberries?

    • Reply
      Sue
      June 6, 2017 at 9:07 am

      I’m afraid they might be a bit too watery, Kate.

  • Reply
    Rachelle
    June 4, 2017 at 10:00 am

    What does it mean to mound them in the middle of the pie?

    • Reply
      Sue
      June 4, 2017 at 10:06 am

      I 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.

  • Reply
    Patti
    May 19, 2017 at 11:30 am

    If 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!!

    • Reply
      Sue
      May 19, 2017 at 12:17 pm

      The lemon juice is just to sharpen the strawberry flavor, Patti, it will be fine without it.

  • Reply
    Melissa
    May 13, 2017 at 12:21 pm

    Hi! Can’t wait to bake this – do you think it will work well with a refridgerated soft pie crust? Thanks!

    • Reply
      Sue
      May 13, 2017 at 12:32 pm

      I 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.

  • Reply
    Kristin Johnson
    May 12, 2017 at 5:12 pm

    I 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!

    • Reply
      Sue
      May 12, 2017 at 5:25 pm

      Enjoy Kristin!!

  • Reply
    Laura | Tutti Dolci
    May 10, 2017 at 10:49 pm

    Such a dreamy strawberry pie! I’m in love with that beautifully golden crumble topping, too!

  • Reply
    kim
    May 7, 2017 at 7:43 am

    Sue, 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

    • Reply
      Sue
      May 7, 2017 at 7:45 am

      Welcome in Kim!

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