Description

This delicious Strawberry Crumble Pie features a buttery, flaky crust paired with a sweet and tangy fresh strawberry filling, topped with a rustic oat crumble. Perfectly balanced with spices like ground ginger and nutmeg, this handmade pie offers a delightful mix of textures and flavors that highlight the sweetness of fresh strawberries and the comforting crunch of an oat topping. Ideal for spring and summer gatherings or whenever you crave a homemade berry treat.

Ingredients

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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

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

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Instructions

Make the Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter chunks and use your fingers to break down the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces. Create a well in the mixture and pour in cold buttermilk. Use a fork to bring the dough together, moistening all flour bits. If the dough is too dry, add more buttermilk. Turn onto a lightly floured surface and press the dough into a disk. Wrap in plastic and refrigerate at least 1 hour or overnight.
Roll Out Dough: On a floured surface, roll the dough out into a 13-inch round. Roll a few strokes then gently move the dough to prevent sticking. Patch holes if any appear. When dough starts to spring back, it’s ready. Carefully lift and place dough into a 9-inch deep pie dish. Refrigerate while preparing filling.
Prepare Strawberry Filling: In a medium bowl, combine strawberries, granulated sugar, brown sugar, instant tapioca, salt, lemon juice, ground ginger, and nutmeg. Toss to disperse tapioca evenly. Let sit at least 10 minutes for strawberries to release juice and tapioca to soften.
Make Oat Crumble Topping: Whisk together flour, oats, sugar, and salt in a bowl. Add cold butter chunks and use your fingers to work butter into the mixture until crumbly with some pea-sized butter bits remaining.
Assemble the Pie: Toss 1/4 cup of oat crumble into the strawberry filling to blend some topping flavor within. Spoon strawberry filling and juices into the prepared crust. Evenly spread the remaining oat crumble topping over the filling. Trim crust edges to about 1 inch beyond dish rim, fold under, and crimp edges decoratively.
Bake: Place a rack in the oven center and preheat to 400°F (204°C). Line a baking sheet with parchment paper and set pie on it. Bake for 15 minutes, then reduce heat to 350°F (177°C) and bake an additional 30–35 minutes until crust is golden brown and filling bubbles. Remove from oven and cool completely, about 4 hours, to allow filling to set.
Store and Serve: Refrigerate leftover pie and enjoy within a few days for best freshness and flavor.

Notes

Use cold butter and cold buttermilk to ensure a flaky crust.
Instant tapioca helps thicken the strawberry filling and prevents sogginess.
Letting the pie cool for several hours helps the filling to set firm for clean slices.
If pie crust gets too warm while rolling, chill it briefly to prevent tearing.
This pie is best enjoyed within 2-3 days stored refrigerated.
You can substitute lemon juice with lime juice for a slight twist in flavor.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 340
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg