June 20th, 2014

Strawberry Crumble Pie

Strawberry Crumble Pie


Pies are perfect for summer celebrations and this Strawberry Crumble Pie is absolutely fabulous for the 4th of July!  Pies are a huge favorite at our house – pie most always trumps cake, even for birthdays.  We have long loved Fresh Strawberry Pie, but this summer I decided it was time for a baked strawberry pie.  After a few trial and errors, we finally came to a unanimous decision that this Strawberry Crumble Pie is amazingly good and definitely blog worthy.  {Often my husband and kids will comment on some of their favorite recipe, “You really should make that again and be sure … it’s not quite blog-worthy.”  Ha – What they really mean is “This is really good, so we want you to make it again!”}  My husband has requested another trial of this pie several times!


Strawberry Crumble Pie


This Strawberry Pie is loaded with fresh berries-


Strawberry Crumble Pie


Then topped with a simple crumble topping of butter, sugar, flour, and cinnamon  – plus a pinch of nutmeg.


Strawberry Crumble Pie


The result is one delicious pie that is hard to resist!


Strawberry Crumble Pie


I’m quite certain this pie would be the center of attention at your summer bbq or 4th of July celebration!


Strawberry Crumble Pie


1 unbaked 10 inch single pie crust (Homemade highly recommended -find my favorite here)

For the Crumble Topping

3/4 cup white sugar
3/4 cup flour
8  tablespoons butter, divided use
1/4 teaspoon cinnamon
a pinch of nutmeg

For the Strawberry Filling

2 pounds fresh strawberries, hulled and halved
3/4 cup sugar
3 1/2 tablespoons cornstarch


Preheat oven to 400 degrees.  Place a large sheet pan on the lowest rack in oven to catch pie juices.

To Make Crumble Topping:  In a medium bowl, mix together the sugar, flour, nutmeg and cinnamon.  Cut in 6 tablespoons of butter until combined and crumbly.  Set aside.

For the Strawberry Filling:  Place strawberries in a large bowl and sprinkle with lemon juice.  Combine the 3/4 cup of sugar with the 3 tablespoons of corn starch.  Gently coat the berries with the sugar mix.  Pour the berries into the prepared pie crust, mounding in the middle as needed.

Sprinkle the berries with the Crumble Topping.  Cut the remaining 2 tablespoons of butter into small pieces on dot on top of the crumble.

Bake the pie for 15 minutes and then reduce the heat to 375 and continue to bake another 40-45 minutes or until pie is nicely browned.  Remove pie to a wire rack to cool.  Cool completely before serving.


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6 Responses to “Strawberry Crumble Pie”

  1. […] started prepping a dessert recipe I’d seen just days before, on the Caramel Potatoes blog for Strawberry Crumble Pie. I get their email every day and the recipe for the pie looked right up my alley. I happened to […]

  2. Baked this for a picnic today – looks and smells great!

  3. Thanks Pam- I made it for the fourth this year too. We love it!

  4. Made this for Christmas dessert & ever one seemed to like it.

  5. We love this pie so much we wish we could make it all year! Is it possible to freeze the filling and then bake it later? Would you have to defrost it first? Wondering if it would be too watery…

  6. Laura – I’m glad you like the pie, it’s one of our favorites! I’ve never tried using frozen berries, they do tend to produce more liquid. You could increase the flour by a couple tablespoons and see what happens. Let me know if you give it a try!


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