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Strawberry Pie with Crumb Topping

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Dough chilling time 2 hours
Servings 8 servings
Author Ann Otis

Ingredients

Pie Crust

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter chilled
  • ¼ cup ice water

Strawberry Pie Filling

  • 2 quarts strawberries
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • 3 tablespoons cornstarch

Crumb Topping

  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • ¾ cup rolled oats
  • pinch salt
  • 4 tablespoons unsalted butter melted

Instructions

Pie Crust

  • In a medium bowl, whisk together the flour, and salt.
  • Cut the chilled butter into ½ inch cubes and work into the flour mixture using a pastry blender or your fingers until the butter is in pea-size pieces. Chill the mixture for a few minutes so the butter gets cold again.
  • Sprinkle the water over the flour and butter mixture and combine until the dough can be formed into a cohesive ball. Flatten the ball into a disk and wrap in plastic wrap. Chill for 2 hours.
  • Preheat the oven to 350 degrees F.
  • Roll the pie dough out into a 12-inch circle and place it in a 9-inch pie pan. Roll the edges under and crimp with fingers or the times of a fork. Place a piece of parchment paper into the pie pan and fill with pie weights or dried beans. Bake in the preheated oven for 20 minutes. After removing the pie pan from the oven, place a large baking sheet on the middle rack of the oven.

Strawberry Pie Filling

  • Core and halve or quarter the strawberries. You should have around 6 cups.
  • In a medium bowl, combine the strawberries with the granulated sugar, lemon juice and cornstarch.

Crumb Topping

  • In a medium bowl, combine the brown sugar, flour, oats, and salt.
  • Add the melted butter and stir until coarse crumbs form.

Baking

  • Fill the pie plate with the strawberry mixture, sprinkle the crumb topping evenly over the strawberries and bake for about 1 hour, until the filling is bubbling and the topping is golden brown. If the topping and crust are browning too quickly, cover loosely with a sheet of foil.
  • Let the pie cool for several hours before slicing and serving to allow the filling to set.