I’m on a mission to get everyone eating as many strawberries as possible this season. This Strawberry Crumble Pie pairs a juicy, fresh strawberry filling with a crisp, from-scratch pie crust and a buttery brown sugar crumble on top. Serve it warm with vanilla ice cream for a classic finish.
This pie has three layers and requires some chilling and cooling time, so plan for roughly three hours from start to finish, though most of that time is hands-off. The crust is a quick, reliable shortcrust pastry that blind-bakes to prevent sogginess from the juicy fruit. While the crust cools, chop the strawberries and prepare the crumble topping. The process is straightforward and yields a pie with excellent texture contrast: flaky crust, tender strawberry filling, and a crunchy crumble studded with sliced almonds if you like them.
The sweetness here is balanced so the strawberry flavor can shine. You can increase the fruit quantity for a thicker filling, but keep in mind that more berries may release extra juice and require longer baking and careful slicing. When served with melting vanilla ice cream, every buttery, crumbly bite is perfect.
Strawberry Crumble Pie
Ingredients
For the pie crust
- 1 and 1/2 cups all-purpose flour (180 g)
- 1/4 tsp salt (omit if using salted butter)
- 2 tbsps caster sugar
- 115 g unsalted butter, cold and cubed (about 1/2 cup)
- 2 tbsps ice cold water (add more if needed)
For the filling
- 600 g strawberries, hulled and chopped
- 2 tbsps caster sugar
- 1/2 tsp lemon juice
- 2 tsps cornflour / cornstarch
For the crumble
- 1/2 cup all-purpose flour + 2 tbsps (80 g)
- 1/4 tsp ground cinnamon
- 3 tbsps brown sugar
- 1/4 tsp salt (if using unsalted butter)
- 50 g cold butter, cubed
- Sliced or slivered almonds, optional
Instructions
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Make the pie crust: In a bowl, mix the flour, salt and sugar. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
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Add the ice water gradually, stirring with a spatula. Bring the dough together with your hands; if it seems dry add an extra tablespoon of water. Form into a disc, wrap in clingfilm and chill for at least 1 hour or overnight.
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Roll out the chilled dough on a lightly floured surface or silicone mat to a 12-inch circle. If the dough becomes soft, chill it for 10 minutes before placing in the pie dish.
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Grease a 9″ pie dish lightly. Fold the dough into quarters to transfer it, then unfold and press it into the dish. Trim the edges and use scraps to patch any tears. Chill the lined pie dish for 30 minutes. Preheat the oven to 190°C (375°F).
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Prick the base lightly with a fork to help prevent puffing. Blind-bake the crust for about 20 minutes until the bottom is lightly browned. Remove and let the crust cool while you prepare the filling. Reduce oven temperature to 175°C (350°F).
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Prepare the filling: Rinse and hull the strawberries, then chop into large pieces—smaller pieces can become too soft. Toss the berries with sugar, lemon juice and cornflour until evenly coated. Set aside to macerate.
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Make the crumble: In a bowl combine the flour, cinnamon, brown sugar and salt (if using). Add the cold cubed butter and rub it in with your fingertips until the mixture forms coarse crumbs.
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Assemble the pie: Spread the strawberry mixture, including any juices, evenly into the cooled crust. Top with the crumble and scatter the sliced almonds over if desired.
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Bake for 40–45 minutes until the crust and crumble are golden and the berries are tender when pierced. If the topping browns too quickly before the filling is set, loosely cover with foil and continue baking at 175°C.
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Cool the pie for 2–3 hours so the filling sets before slicing. Serve warm with vanilla ice cream. Store at room temperature for a day or two in an airtight container, refrigerate for up to a week, or freeze for longer storage. Enjoy!
Notes
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