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Strawberry Crumb Pieis what summer dessert dreams are made of! Made with a store-bought crust,a 3-ingredient filling and a buttery crumb topping,it’s a fantastic way to use fresh strawberries,and pairs perfectly with a scoop of ice cream.
Three cheers for summer desserts,and today we’re kicking it off with this delicious strawberry crumb pie.
I’m typically not a pie gal,but I can get on board with any sort of “crumb”or streusel-type dessert. My cherry crumb barsand rhubarb crispare two of my favorite summertime desserts,and I’m adding this pie to the list as well.
Recipe features
- Made with a store-bought crust,which saves both time and energy (though feel free to use a homemade crust if you prefer!).
- The actual prep time takes less than 15 minutes.
- Topped with a very simple buttery sugary crumble top.
- Delicious on its own or served with a scoop of vanilla ice cream.
Ingredients
Strawberries –I highly recommend using fresh strawberries,simply because I think they yield a better texture and flavor. However,this can be made with frozen strawberries;see the “Tips”section below.
Sugar –Using granulated sugar for the strawberry filling and light brown sugar for the crumb topping seems to work best. I originally tested this only using granulated sugar,but definitely prefer the mixture of both.
Cornstarch –This will help absorb most of the natural juice from the strawberries so the pie stays in tact and isn’t overly wet. If you’re looking for a substitution,arrowroot should work as well.
Flour –Since the flour is only being used in the crumb topping,the kind you use is fairly flexible. I used all purpose flour and it’s what I recommend,but this can be made using whole wheat flour,white whole wheat flour or even almond flour,similar to my strawberry crisp.
Oats –Rolled oats,or old fashioned oats,are the way to go! I don’t recommend quick oats because the texture will be off.
Butter –Unsalted butter;if using salted butter,omit the pinch of salt from the topping ingredients.
Instructions
Step 1:Thaw your crust.This recipe calls for a store-bought crust to save time and energy (hooray!). Follow the package instructions with how to properly thaw. The one I used simply stated to let it thaw at room temperature for 20 minutes before baking.
Step 2:Make the strawberry pie filling.Add the strawberries,sugar and cornstarch to a large mixing bowl,then give everything a stir and let it sit for 5 minutes. Stir everything together once more and let it sit for an additional 5 minutes so that the cornstarch and sugar can soak up most of the strawberry juice.
Step 3:Make the crumb topping.Next,add the oats,flour,brown sugar,and salt to a medium bowl,then cut in the butter and use your hands to mix everything together really well (this should take 2 minutes or so).
Step 4:Bake.Pour the strawberry filling into your pie crust,then sprinkle the crumb topping over it. It’s going to seem like a lot of crumb,but it’s just the right amount I promise. Place the pie crust on a baking sheet then into the oven,and bake for 55-65 minutes,until the crumb is slightly golden brown on top. Allow the pie to cool for at least 30 minutes on a wire rack before slicing,or place into the refrigerator until ready to serve.
Tips and tricks
- Using frozen strawberries:You’ll want to thaw them beforehand so that you can slice them in half,OR buy frozen sliced strawberries,and be sure to pat them dry. Use 4 tablespoons of cornstarch because frozen strawberries contain more moisture.
- Lighten it up:Reduce the amount of sugar in the filling to ¼ cup,and to lighten the crumb topping,use whole wheat flour,and reduce the sugar to ¼ cup sugar. You can also use coconut sugar throughout instead of granulated/brown sugar.
- If the crust seems to be browning too quickly,tent it with some foil.
- Two pounds of strawberries yields approximately 5 cups,depending on the size of the strawberries.
Tip
Store-bought pie crusts vary in size;I used a 9″pie crust and 2 lb. of fresh strawberries was perfect. If using a larger crust,you may want to increase the amount of strawberries you use.
Storage
Refrigerator:Tightly cover the pie with foil or plastic wrap and store in the fridge for up to 7 days. Storing in the refrigerator during warmer climates is a must,plus it makes the pie slightly easier to slice.
Freezer:Wait for the pie to cool to room temperature,then place in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
More strawberry recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Strawberry Crumb Pie
Strawberry Crumb Pieis what summer dessert dreams are made of! Made with a store-bought crust,a 3-ingredient filling and a buttery crumb topping,it’s a fantastic way to use fresh strawberries,and pairs perfectly with a scoop of ice cream.
Servings:
Instructions
If you haven’t already,thaw your pie crust according to the package instructions.
Preheat the oven to 350° F.
Add the filling ingredients to a large mixing bowl then stir to combine. Wait 5 minutes,then stir again so that most of the strawberry juices are absorbed.
Meanwhile,add the oats,flour,brown sugar,and salt to a medium bowl. Add in the butter then use your hands to mix everything together really well (this should take 1-2 minutes to do).
Pour the strawberry filling into the pie crust,then sprinkle the crumble topping overtop. Place the pie on a baking sheet and into the oven,and bake for 55-65 minutes,or until the top is golden brown.
Transfer the pie to a wire rack and allow it to cool for 30 minutes. Slice and serve,or transfer to the refrigerator and serve when ready. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:289kcal| Carbohydrates:35g| Protein:2g| Fat:6g| Saturated Fat:4g| Polyunsaturated Fat:1g| Monounsaturated Fat:2g| Trans Fat:0.2g| Cholesterol:15mg| Sodium:35mg| Potassium:184mg| Fiber:3g| Sugar:22g| Vitamin A:186IU| Vitamin C:53mg| Calcium:30mg| Iron:1mg
