Cozy Fresh Strawberry Pie with Easy Buttery Crumble Topping
A delightful dessert featuring sun-ripened strawberries topped with a buttery crumble, perfect for spring and summer gatherings.
Ingredients
For the strawberry filling
- 4 cups fresh strawberries, hulled and halved or quartered Ensure strawberries are ripe for best flavor.
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional) Adds extra flavor.
- 3 tablespoons cornstarch Thickens the filling.
- 1 9-inch pre-made pie crust or homemade A pre-made crust saves time.
For the buttery crumble topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar (light or dark)
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon (optional) For added flavor.
- a pinch salt
Instructions
Preparation
- Rinse and hull the strawberries, then cut them into halves or quarters. Place the berries in a mixing bowl.
- Add the granulated sugar, fresh lemon juice, lemon zest (if using), and cornstarch to the strawberries. Gently toss to combine and let them sit for about 10 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust into a pie dish, trim any excess edges, crimp if desired, and lightly prick the bottom with a fork.
Making the crumble topping
- In a separate bowl, mix the all-purpose flour, brown sugar, cinnamon, and a pinch of salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
Assembly and Baking
- Pour the strawberry filling into the prepared pie crust and distribute it evenly.
- Generously sprinkle the crumble topping over the strawberry mixture.
- Bake in the middle rack for 40-45 minutes until the topping turns deep golden brown and the filling bubbles around the edges. If the topping browns too quickly, loosely cover the pie with foil.
- Allow the pie to cool on a rack for at least 2 hours to let the filling set before slicing.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. To store, cover loosely and keep in the refrigerator for up to 3 days. Can be frozen in slices.