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Slice of strawberry crumble pie with tea.

My Best Strawberry Crumble Pie Recipe

  • Author: Joy the Baker
  • Prep Time: 2 hours
  • Cook Time: 45-50 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 1 9-inch pie 1x
  • Category: dessert, pie

Description

A perfect spring and summer pie made with fresh strawberries and a buttery crumble topping!


Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 4 ounces) cold unsalted butter, cut into small chunks
  • 1/4 cup plus 2 tablespoon cold buttermilk

For the Strawberry Filling:

  • 6 cups fresh strawberries, hulled and sliced in half
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup instant tapioca
  • large pinch of salt
  • 2 tablespoons fresh lemon juice
  • heaping 1/4 teaspoon ground ginger
  • large pinch of freshly grated nutmeg
  • 1 large egg, beaten and granulated sugar for topping the unbaked pie if making double crusted pie

For the Topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 2/3 cup granulated sugar
  • large pinch of salt
  • 6 tablespoons cold unsalted butter, cut into small chunks

Instructions

  1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated or cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes (some the size of peas if you cut your butter into chunks rather than grating).
  2. Create a well in the butter and flour mixture and pour in cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more water if necessary. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour or overnight.
  3. To roll our the crust, on a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
  4. Try not to get any rips in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge. 
  5. To make the strawberry pie filling, in a medium bowl toss together strawberries, sugars, tapioca, salt, lemon juice, ground ginger and nutmeg. Toss until all of the tapioca is dispersed throughout the strawberries and let rest for at least 10 minutes. The strawberries will begin to produce juice and the tapioca will begin to soften slightly.
  6. To make the oat crumble, in a medium bowl, whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller.
  7. Toss 1/4 cup of oat filling into the strawberry filling and stir to combine. Spoon strawberry filling and its juice into the pie dish.  Spread the remaining topping over the strawberry filling in an even layer. Trim the pie crust to about 1-inch larger than the pie dish, fold the crust under (tucking it inside the pie dish a bit) and crimp with your fingers.
  8. To finish, place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Allow the pie to rest in the refrigerator while the oven preheats.
  9. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30-35 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving – 4 hours or so will help the pie cool and set.
  10. Store pie in the refrigerator and enjoy as soon as possible!