Strawberry Crumble Pie

Summer desserts are their own kind of special. To me, fruit pies are quintessential to the season, especially when ruby red strawberries are the star ingredient. In this strawberry crumble pie, 6 whole cups of strawberries are baked into the filling, concentrating their juices into one intensely fruity bite after another.

Every component of this strawberry crumble pie is made from scratch—the flaky buttery crust, the sticky-sweet strawberry filing and the brown sugar crumble topping. Don’t forget to serve it while it’s still slightly warm from its time in the oven, with a scoop of vanilla ice cream on top!

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Ingredients for Strawberry Crumble Pie

• Crust: This strawberry crumble pie recipe starts with a homemade pie crust. We make it from scratch with all-purpose flour, ice water, a bit of salt, and both butter and shortening. The mix of the two fats provides flavor and the ultimate flaky texture.
• Strawberries: Clean the strawberries very well and dry them thoroughly on a paper towel before baking them.
• Sugar: Yes, strawberries are very sweet, but without a little extra sugar, strawberry’s sweetness can get lost among the flavors from the crust and crumble.
• Quick-cooking tapioca: Be aware: This ingredient is not the same as tapioca starch! Quick-cooking tapioca (also known as minute tapioca or instant tapioca) is a common thickener for berry pies.
• Crumble: Streusel-style desserts have a lot of delicious texture. Our crumble needs only three ingredients: brown sugar, flour and butter.

Directions

Step 1: Prep the pie crust

In a large bowl, whisk together the all-purpose flour and salt. Cut in the shortening and butter until the mixture is crumbly and pea-sized. Gradually add the ice water, tossing the dough with a fork until it holds together when pressed. Shape the dough into a disk, then wrap the dough with storage wrap and refrigerate it for one hour or overnight.

Step 2: Make the strawberry filling

Preheat the oven to 425°F. In a large bowl, stir together the sugar, quick-cooking tapioca and salt. Add the strawberries and toss everything together so the strawberries are coated.

Step 3: Roll out the pie crust

On a lightly floured surface, roll out the pie dough to an 1/8-inch-thick circle. Carefully transfer the pie dough to a 9-inch pie plate. Trim the excess crust to 1/2 inch beyond the rim of the pie plate, then flute the edge using your thumb and two forefingers. Add the strawberry filling.

Step 4: Add the crumble

In a small bowl, whisk together the all-purpose flour and the brown sugar. Cut in the butter until the mixture becomes crumbly. Sprinkle the crumble topping evenly over the filling.

Place the pie on a rimmed baking sheet.

Step 5: Bake the pie

Pop the pie on the baking sheet into the oven and bake it for 20 to 25 minutes. Reduce the oven to 375°, and continue baking the pie until the crust is golden brown and the filling is bubbly, 25 to 30 minutes longer. Take the pie out of the oven and place the pie on a wire rack to cool to room temperature.

Ellie Crowley For Taste Of Home

Recipe Variations

• Add citrus zest: Brighten the pie filling with a quick scratch of lemon or orange zest. I don’t recommend more than 1/2 teaspoon.
• Enhance with extracts: For more flavor, add a little splash of vanilla extract, strawberry extract, orange blossom water or rose water.
• Forgo the crumble: If you’re not a fan of crumble toppings, don’t worry! Just top the pie with another pie crust instead.

How to Store Strawberry Crumble Pie

Once the strawberry crumble pie recipe has cooled completely to room temperature, cover the pie with storage wrap and pop the pie in the fridge for up to four days. You could also store slices in an airtight container to save fridge space. This pie is delicious cold, room temperature or briefly warmed up in the microwave.

Can you freeze strawberry crumble pie?

Yes, you can freeze strawberry crumb pie. Let it cool completely to room temperature, then tightly cover the pie with two layers of storage wrap followed by a layer of aluminum foil. If you have only a few slices left, transfer them to an airtight container to save space. The pie can be frozen for up to three months. Thaw it overnight in the fridge.

Strawberry Crumble Pie Tips

Ellie Crowley For Taste Of Home

Can you use a store-bought crust instead?

Yes, you can use a store-bought pie crust instead, or use your own special single-crust pie recipe. If you’re going the store-bought route, make sure to pick up only the best premade pie crust!

Can you use frozen strawberries?

Yes, you can use frozen strawberries. However, you must make sure that they are completely thawed before using and that you drain all the excess liquid and pat the strawberries dry. Otherwise, your pie filling will be far too liquidy.

What should you serve with strawberry crumble pie?

The perfect accompaniment to strawberry crumb pie is a big scoop of the best vanilla ice cream. A dollop of cloud-like homemade whipped cream would be delicious too! Pair this pie with after-dinner drinks like ice wine, Prosecco, riesling, rosé or moscato d’Asti.