Strawberry Crumble Pie – Fresh Berries and Buttery Oat Topping
If you love fresh strawberries and homemade fruit pies, this Strawberry Crumble Pie is a delicious way to celebrate summer. Filled with sweet, juicy strawberries and topped with a buttery brown sugar and oat crumble, this old-fashioned dessert combines a flaky pastry crust with the irresistible texture of a fruit crisp.
What makes this strawberry crumble pie special is its balance of flavors. Fresh strawberries provide natural sweetness, while a little lime juice adds brightness. Ground cardamom brings a subtle aromatic note to the filling, and the crumble topping gets its warm, fragrant flavor from ginger and allspice.
Unlike a traditional double-crust strawberry pie, this version features a generous oat crumble topping. Rolled oats, flour, light brown sugar, and cold butter create a golden, slightly crunchy finish that contrasts beautifully with the soft, syrupy strawberry filling.
The recipe begins with a homemade pastry crust made from all-purpose flour, cold vegetable shortening, unsalted butter, sugar, and salt. After mixing the dough, refrigerate it until firm before rolling it into a nine-inch pie plate.
A 9-inch ceramic pie dish is a useful baking tool for this recipe, providing a sturdy base for the pastry and bubbling fruit filling.
While the dough chills, prepare the crumble by working cold butter into the oats, flour, brown sugar, ginger, allspice, and salt until the mixture forms small clumps.
For the filling, gently toss two pounds of hulled, halved strawberries with brown sugar, granulated sugar, instant tapioca, lime juice, cardamom, and a pinch of salt. The tapioca helps thicken the juices as the strawberries bake.
Spread the filling inside the chilled crust and sprinkle the crumble evenly over the top. Bake at 400°F for approximately one hour, until the pastry is golden and the strawberry juices bubble around the edges.
Allow the pie to cool completely for at least four hours before slicing so the filling has time to set.
Serve this homemade Strawberry Crumble Pie with vanilla ice cream or freshly whipped cream for a wonderful summer dessert that’s perfect for cookouts, family gatherings, and special occasions.
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Strawberry Crumble Pie
- Total Time: 6:30
- Yield: 6-8
Ingredients
For the crust:
For the topping:
For the filling:
Instructions
- 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.
- 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.
- 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.
- 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.
- Prep Time: :30
- Cook Time: 1:00
- Category: Dessert
- Method: Baking