Strawberry Crumble Pie

Strawberry Crumble Pie – This juicy, berry pie has the perfect balance of sweet and spiced. The strawberries in the filling cook up syrupy and delicious while the oat-and-brown-sugar topping, which includes a little ginger and allspice, lends a hint of fragrant baking spices.

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. 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 Pumpkin Apple Pie post?

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. 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 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.

Not what you are looking for? Try these other great Pie Recipes:

• Five-Spice Sweet Potato Pie
• Pumpkin Apple Pie
• Easy Lemon Cheese Pie
• Key Lime Pie Fudge

Strawberry Crumble Pie

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A simple recipe for Strawberry Crumble Pie, please enjoy!

• Author: Food Network
• Prep Time: :30
• Cook Time: 1:00
• Total Time: 6:30
• Yield: 6-8
• Category: Dessert
• Method: Baking

Ingredients

For the crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons ice water
2 tablespoons vodka or apple cider vinegar

 

For the topping:
3/4 cup rolled oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

6 tablespoons cold unsalted butter, cut into cubes

 

For the filling:

2 pounds strawberries, hulled and halved

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons instant tapioca

1 tablespoon fresh lime juice

1/2 teaspoon ground cardamom

Pinch of kosher salt

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Instructions

1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
2. Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
3. Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
4. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.