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Strawberry Crumb Pie is what summer dessert dreams are made of! Made with a store-bought crust, a 3-ingredient filling and a buttery crumb topping, it’s a fantastic way to use fresh strawberries, and pairs perfectly with a scoop of ice cream.
Three cheers for summer desserts, and today we’re kicking it off with this delicious strawberry crumb pie.
I’m typically not a pie gal, but I can get on board with any sort of “crumb” or streusel-type dessert. My cherry crumb bars and rhubarb crisp are two of my favorite summertime desserts, and I’m adding this pie to the list as well.
Recipe features
- Made with a store-bought crust, which saves both time and energy (though feel free to use a homemade crust if you prefer!).
- The actual prep time takes less than 15 minutes.
- Topped with a very simple buttery sugary crumble top.
- Delicious on its own or served with a scoop of vanilla ice cream.
Ingredients
Strawberries – I highly recommend using fresh strawberries, simply because I think they yield a better texture and flavor. However, this can be made with frozen strawberries; see the “Tips” section below.
Sugar – Using granulated sugar for the strawberry filling and light brown sugar for the crumb topping seems to work best. I originally tested this only using granulated sugar, but definitely prefer the mixture of both.
Cornstarch – This will help absorb most of the natural juice from the strawberries so the pie stays in tact and isn’t overly wet. If you’re looking for a substitution, arrowroot should work as well.
Flour – Since the flour is only being used in the crumb topping, the kind you use is fairly flexible. I used all purpose flour and it’s what I recommend, but this can be made using whole wheat flour, white whole wheat flour or even almond flour, similar to my strawberry crisp.
Oats – Rolled oats, or old fashioned oats, are the way to go! I don’t recommend quick oats because the texture will be off.
Butter – Unsalted butter; if using salted butter, omit the pinch of salt from the topping ingredients.
Instructions
Step 1: Thaw your crust. This recipe calls for a store-bought crust to save time and energy (hooray!). Follow the package instructions with how to properly thaw. The one I used simply stated to let it thaw at room temperature for 20 minutes before baking.
Step 2: Make the strawberry pie filling. Add the strawberries, sugar and cornstarch to a large mixing bowl, then give everything a stir and let it sit for 5 minutes. Stir everything together once more and let it sit for an additional 5 minutes so that the cornstarch and sugar can soak up most of the strawberry juice.
Step 3: Make the crumb topping. Next, add the oats, flour, brown sugar, and salt to a medium bowl, then cut in the butter and use your hands to mix everything together really well (this should take 2 minutes or so).
Step 4: Bake. Pour the strawberry filling into your pie crust, then sprinkle the crumb topping over it. It’s going to seem like a lot of crumb, but it’s just the right amount I promise. Place the pie crust on a baking sheet then into the oven, and bake for 55-65 minutes, until the crumb is slightly golden brown on top. Allow the pie to cool for at least 30 minutes on a wire rack before slicing, or place into the refrigerator until ready to serve.
Tips and tricks
- Using frozen strawberries: You’ll want to thaw them beforehand so that you can slice them in half, OR buy frozen sliced strawberries, and be sure to pat them dry. Use 4 tablespoons of cornstarch because frozen strawberries contain more moisture.
- Lighten it up: Reduce the amount of sugar in the filling to ¼ cup, and to lighten the crumb topping, use whole wheat flour, and reduce the sugar to ¼ cup sugar. You can also use coconut sugar throughout instead of granulated/brown sugar.
- If the crust seems to be browning too quickly, tent it with some foil.
- Two pounds of strawberries yields approximately 5 cups, depending on the size of the strawberries.
Tip
Store-bought pie crusts vary in size; I used a 9″ pie crust and 2 lb. of fresh strawberries was perfect. If using a larger crust, you may want to increase the amount of strawberries you use.
Storage
Refrigerator: Tightly cover the pie with foil or plastic wrap and store in the fridge for up to 7 days. Storing in the refrigerator during warmer climates is a must, plus it makes the pie slightly easier to slice.
Freezer: Wait for the pie to cool to room temperature, then place in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
More strawberry recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Strawberry Crumb Pie
Strawberry Crumb Pie is what summer dessert dreams are made of! Made with a store-bought crust, a 3-ingredient filling and a buttery crumb topping, it’s a fantastic way to use fresh strawberries, and pairs perfectly with a scoop of ice cream.
Servings:
Instructions
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If you haven’t already, thaw your pie crust according to the package instructions.
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Preheat the oven to 350° F.
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Add the filling ingredients to a large mixing bowl then stir to combine. Wait 5 minutes, then stir again so that most of the strawberry juices are absorbed.
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Meanwhile, add the oats, flour, brown sugar, and salt to a medium bowl. Add in the butter then use your hands to mix everything together really well (this should take 1-2 minutes to do).
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Pour the strawberry filling into the pie crust, then sprinkle the crumble topping overtop. Place the pie on a baking sheet and into the oven, and bake for 55-65 minutes, or until the top is golden brown.
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Transfer the pie to a wire rack and allow it to cool for 30 minutes. Slice and serve, or transfer to the refrigerator and serve when ready. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 184mg | Fiber: 3g | Sugar: 22g | Vitamin A: 186IU | Vitamin C: 53mg | Calcium: 30mg | Iron: 1mg
