Description
There’s nothing quite like the scent of fresh berries in the kitchen, and this Strawberry Crumble Pie is one of my favorite ways to showcase them. The filling is packed with juicy strawberries and just the right amount of sweetness, all tucked into a flaky crust.
Ingredients
For the Pie:
- 1 pie crust (homemade or store-bought, unbaked)
- 3 cups (about 450g) strawberries, hulled and cubed
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated white sugar
- ½ cup (60g) all-purpose flour
- 2 tablespoons (30ml) lemon juice
Crumble Topping:
- ½ cup (113g) cold unsalted butter, cubed
- 1 cup (120g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
For Serving:
- Vanilla ice cream
- Extra chopped strawberries
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
2. Prepare the Pie Filling
In a mixing bowl, combine:
- Strawberries
- Brown sugar
- White sugar
- Flour
- Lemon juice
Stir well until the strawberries are evenly coated. Set aside.
3. Assemble the Crumble Topping
In a separate bowl, mix the flour, brown sugar, and cinnamon.
Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add more flour if its too buttery.
4. Assemble the Pie
- Roll out your pie crust and fit it into a 9-inch (23 cm) pie dish.
- Pour the strawberry filling into the crust and spread evenly.
- Sprinkle the crumble topping generously over the filling.
5. Bake
Bake at 375°F (190°C) for 45–55 minutes, or until:
- The filling is bubbly
- The crumble topping is golden brown
- The crust is cooked through
Tip: If the crust or crumble begins to brown too quickly, loosely tent with foil.
6. Cool and Serve
Let the pie cool at room temperature for at least 1 hour to allow the filling to set.
Serve warm or at room temp with vanilla ice cream and extra chopped strawberries on top.
Notes
- If your strawberries are extra juicy, add 1–2 extra tablespoons of flour to help thicken the filling.
- Make-ahead tip: You can make and chill the crumble topping ahead of time.
Storage: Store covered at room temp for 1 day or refrigerate for up to 3 days. Reheat slices before serving.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 50 minutes
