Description
This Best Strawberry Crumble Pie features a flaky, buttery crust filled with a luscious strawberry filling enhanced by tapioca for thickening and a hint of warm spices. Topped with a delightful oat crumble, this pie combines fresh fruit and a crunchy topping for a perfect summer dessert that is both comforting and refreshing.
Ingredients
Units
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 tablespoons 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 (optional, for egg wash)
- Granulated sugar for topping if making double crusted pie (optional)
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
- Make the Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold, grated or cubed butter and use your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter. Create a well in the center and pour in cold buttermilk. Use a fork to bring the dough together, moistening all flour bits; add more water if necessary. Transfer dough onto a lightly floured surface, press and knead into a disk, then wrap in plastic and refrigerate for at least 1 hour or overnight.
- Roll Out the Crust: On a lightly floured surface, roll the dough into about a 13-inch round. Move the dough around occasionally to prevent sticking. Patch any rips with extra dough. Once the dough starts to resist rolling back, stop. Gently lift and fit the dough into a deep 9-inch pie dish. Place in the refrigerator while preparing filling.
- Prepare the Strawberry Filling: In a medium bowl, toss strawberries with granulated sugar, brown sugar, instant tapioca, salt, lemon juice, ground ginger, and freshly grated nutmeg. Toss until tapioca is evenly distributed. Let the mixture rest for at least 10 minutes to allow the berries to release juice and tapioca to soften.
- Make the Oat Crumble Topping: In a medium bowl, whisk together flour, oats, sugar, and salt. Add cold butter chunks and work into the mixture with your fingers until incorporated, leaving some pea-sized butter pieces to create a crumbly texture.
- Combine Filling and Topping: Toss 1/4 cup of the oat crumble into the strawberry filling and stir to combine. Spoon the strawberry filling and juices into the pie crust. Spread the remaining oat crumble topping evenly over the filling. Trim the crust to about 1 inch beyond the pie dish edge, fold the edges under, and crimp with your fingers.
- Bake the Pie: Preheat oven to 400°F with a rack in the center. Place a baking sheet lined with parchment paper aside. Refrigerate the pie while preheating oven. Place pie on baking sheet and bake for 15 minutes. Then reduce oven temperature to 350°F and bake for an additional 30-35 minutes until crust is golden and filling bubbles. Remove from oven and cool completely for about 4 hours to allow filling to set.
- Store and Serve: Store pie in the refrigerator and enjoy as soon as possible for best freshness and texture.
Notes
- Resting the dough in the refrigerator helps prevent shrinkage when baking and ensures a tender crust.
- Letting the strawberry filling sit allows tapioca to absorb juices and thicken the filling during baking.
- The oat crumble topping adds a nice crunchy texture that contrasts with the soft fruit filling.
- For a shiny crust, brush the edges with beaten egg and sprinkle sugar before baking.
- Cool the pie completely before slicing to ensure the filling is set and not runny.
- Use ripe, fresh strawberries for the best flavor and natural sweetness.
- The pie keeps well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
