Strawberry Crumb Pie

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Servings: 1 Difficulty: Advanced
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A rustic, homemade pie with a juicy strawberry filling and a crunchy brown sugar crumb topping.
Strawberry Crumb Pie recipe image
Strawberry Crumb Pie recipe image
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Strawberry Crumb Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 789.1

Description

This Strawberry Crumb Pie is the ultimate comfort food dessert, combining the bright, fresh flavor of strawberries with a buttery, flaky crust. The filling is thickened with minute tapioca, ensuring a tender texture without becoming soggy, while the crumb topping adds a delightful crunch and warm cinnamon spice. Its a perfect centerpiece for Sunday dinners, summer barbecues, or cozy family gatherings. Unlike delicate pastries, this pie is forgiving and hearty, making it an excellent choice for home bakers of all skill levels. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that captures the essence of home-style baking.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Hull and slice the fresh strawberries, then toss them in a large bowl with the sugar and minute tapioca. Set aside to macerate while preparing the crust.
  3. In a separate bowl, combine the flour and salt.
  4. Cut the solid vegetable shortening into the flour mixture using a pastry cutter or fork until the texture resembles coarse meal with some pea-sized pieces remaining.
  5. Remove and reserve about 1/2 cup of this flour mixture for the topping; set it aside.
  6. Sprinkle 2 to 3 tablespoons of water over the remaining flour mixture in the bowl. Toss with a fork and gently press the dough together until it forms a cohesive ball.
  7. On a lightly floured surface, roll the dough into a circle large enough to fit your pie plate. Transfer the dough into the pie plate, pressing it gently into the bottom and sides.
  8. Pour the macerated strawberry mixture into the prepared crust.
  9. Place an 8-inch round of foil over the filling to prevent the crust edges from burning during the initial bake.
  10. Bake in the preheated oven for 35 minutes.
  11. While the pie bakes, prepare the crumb topping by blending the reserved 1/2 cup flour mixture with the brown sugar and cinnamon.
  12. Remove the pie from the oven and carefully peel off the foil.
  13. Sprinkle the crumb topping evenly over the strawberry filling.
  14. Return the pie to the oven and bake for an additional 30 to 40 minutes, or until the crust and crumb topping are golden brown.
  15. Remove from oven and let the pie cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 789.1kcal
% Daily Value *
Total Fat 30.8g48%
Saturated Fat 10.4g52%
Cholesterol 0.0mg0%
Sodium 2449.5mg103%
Total Carbohydrate 121.0g41%
Dietary Fiber 2.5g10%
Sugars 60.0g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the pie filling bubbles over during baking, place a sheet of foil or a baking sheet beneath the pie plate to catch any spills and prevent oven smoke.

For a vegan option, ensure the shortening used is plant-based (most solid vegetable shortenings are vegan).

Allow the pie to cool completely to allow the tapioca to fully thicken the filling; slicing too early may result in a runny pie.

Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: strawberry, pie, crumb, topping, dessert, baking, fruit, cinnamon, brown sugar, shortening, tapioca, homemade, rustic, summer, comfort food, vegan, pastry, filling, crust, spice
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