Sweet, juicy strawberries, a crunchy crumble topping, and an easy homemade pie crust make this simple Strawberry Pie with Crumb Topping the ultimate summer dessert.
Depending where you live, you might be nearing the end of peak strawberry season 🙁 I urge you not to let the season pass you by without making a classic strawberry pie! It’s a beautiful, beautiful thing.
Starting with the homemade pie crust. Of course, this pie will still be delicious with a store bought crust, the strawberries being the star of the show.
But if it’s fear holding you back from going homemade, let me help you out with this perfect pie crust post with tons of tips for success. I promise it’s easier than you think.
After that, the filling and crumble topping are incredibly simple, as all summer desserts should be. Here’s the step-by-step!
How to Make a Strawberry Pie with Crumb Topping:
Pie Crust
- Preheat the oven to 350 degrees F.
- After mixing and chilling your pie dough, roll it out into a 12-inch circle. Trim the edges to leave a 1-inch overhang, and fit it into a 9-inch pie plate. Roll the edges under and crimp with your fingers to make it pretty, or use the tines of a fork. Chill in the refrigerator for 15 minutes.
- Put a large piece of parchment paper into the pie plate, and fill with pie weights (or dried beans, as pictured here).
- Bake the crust in the preheated oven for 20 minutes. After taking the crust out, place a large baking sheet on the middle rack. *Note: Par-baking (blind baking) the crust is important for fruit pies because otherwise the bottom can get soggy from the fruit juices.
Filling
5. Core and halve or quarter 2 quarts of strawberries (you should end up with about 6 cups).
6. Combine the strawberries with 1/2 cup granulated sugar, 2 teaspoons of lemon juice, and 3 tablespoons of cornstarch.
Crumb Topping
7. In a medium bowl, combine 1/3 cup of brown sugar, 1/3 cup of flour, 3/4 cup of rolled oats, and a pinch of salt.
8. Add 4 tablespoons of unsalted melted butter and stir to combine.
9. Fill the pie crust with the strawberry filling and sprinkle the crumble evenly over the top.
Bake the Pie
10. Place the pie in the preheated oven, on top of the baking sheet, and bake for about an hour until the filling is bubbling and the crumble topping is golden brown. If the pie is browning too quickly, cover it loosely with foil. It is important for the filling to be bubbling before taking out the pie, as this is what activates the cornstarch to thicken the filling.
Let the pie cool at room temperature for several hours before slicing and serving to let the filling set (the hardest part about making this pie :)).
Strawberry Pie with Crumb Topping
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled
- 1/4 cup ice water
Strawberry Pie Filling
- 2 quarts strawberries
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
- 3 tablespoons cornstarch
Crumb Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 3/4 cup rolled oats
- pinch salt
- 4 tablespoons unsalted butter melted
Instructions
Pie Crust
- In a medium bowl, whisk together the flour, and salt.
- Cut the chilled butter into 1/2 inch cubes and work into the flour mixture using a pastry blender or your fingers until the butter is in pea-size pieces. Chill the mixture for a few minutes so the butter gets cold again.
- Sprinkle the water over the flour and butter mixture and combine until the dough can be formed into a cohesive ball. Flatten the ball into a disk and wrap in plastic wrap. Chill for 2 hours.
- Preheat the oven to 350 degrees F.
- Roll the pie dough out into a 12-inch circle and place it in a 9-inch pie pan. Roll the edges under and crimp with fingers or the times of a fork. Place a piece of parchment paper into the pie pan and fill with pie weights or dried beans. Bake in the preheated oven for 20 minutes. After removing the pie pan from the oven, place a large baking sheet on the middle rack of the oven.
Strawberry Pie Filling
- Core and halve or quarter the strawberries. You should have around 6 cups.
- In a medium bowl, combine the strawberries with the granulated sugar, lemon juice and cornstarch.
Crumb Topping
- In a medium bowl, combine the brown sugar, flour, oats, and salt.
- Add the melted butter and stir until coarse crumbs form.
Baking
- Fill the pie plate with the strawberry mixture, sprinkle the crumb topping evenly over the strawberries and bake for about 1 hour, until the filling is bubbling and the topping is golden brown. If the topping and crust are browning too quickly, cover loosely with a sheet of foil.
- Let the pie cool for several hours before slicing and serving to allow the filling to set.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.
3 Comments
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Alicia
October 30, 2020 at 3:42 amThanks got the recipe, simple and delicious! I used a shortening pie crust instead of butter just because I like it better. I had a really juicy bunch of strawberries so I poured off and cooked down the strawberry juices until they were very thick and then stirred it back into the strawberries before baking. I think it helped a bit. It smelled so good we ate it hot. Can’t wait to taste it tomorrow when it’s cooled down all the way. Thanks!