A seasonal and delicious from scratch baked strawberry pie with crumb topping is an easy to put together fruit pie you'll love.
Course Dessert
Cuisine American
Keyword fruit pie, fruit pie with crumble topping, pie recipe, strawberry dessert, strawberry pie
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 10slices
Calories 299kcal
Author Katie Beck
Equipment
pie pan
Ingredients
Pie crusthomemade or store bought
For the pie filling
7cupsstrawberries stemmed and slicedI keep my slices kind of thick and to give it some substance when cooked
⅓cupwhite sugar
1tablespoonvanilla bean pastealternatively use extract if that's what you've got
1teaspoonsalt
1tablespoonlemon juice
1teaspoonlemon zest
2tablespoonflour
1tablespoonbutterpreferably unsalted, if using salted adjust salt addition above to ½ teaspoon
For the crumb topping
¼cupflour
⅓cupbrown sugar
¼cupwhite sugar
⅓cuprolled oats
½teaspoonsalt
½cupunsalted butterif using salted butter cut salt to ¼ tsp
Instructions
If making your own crust, roll out on a floured surface the pie crust in the bottom of a pie pan. Put the pie pan in the fridge while completing the filling.
To make the filling
To make the filling, put sliced strawberries, blueberries, sugar, vanilla, salt, lemon zest and lemon juice in a large bowl and toss to combine. Leave bowl sit at room temperature to macerate the berries for 15-30 minutes.
After macerating, add the flour to the bowl and toss to combine.
To make the crumb topping
To make the crumb topping, whisk together the brown sugar, white sugar, flour, oats and salt. Add the room temperature butter, and ideally with your clean hands (alternatively, a formix the butter in with the dry ingredients, pushing the butter into the dry ingredients to form a crumbly mixture.
To assemble the pie
Put roughly half the filling into the pie pan. Dot with tiny pieces of the tablespoon of butter. Place the rest of the filling on top and make sure it is evenly distributed. Take the crumb mixture and gent;y mound on top of the berries, gently pushing it to hold. Get as much on there as you can. Put the pie on a cookie sheet - this pie is exceptionally juicy so trust me, DON'T FORGET the cookie sheet.
Bake at 400 on the bottom rack of the oven for about 1 hour or 75 minutes. The filling should be bubbly and all the juices should be flowing out the sides and the crumb topping should be browned nicely.
Notes
If the crumb topping starts to brown too much and too fast, gently place a piece of foil on the top.This is a pie that needs to cool pretty much entirely before slicing in to...if you don't wait the filling won't set and it will be a soupy mess when you try to slice it.