This strawberry crumble pie is loaded with a sweet strawberry and lemon filling sandwiched between a traditional pie crust and a brown sugar crumble! It tastes like a cross between strawberry lemonade and a fancy strawberry pop tart, making it the perfect dessert for children and adults!
This super quick recipe uses only 8 common ingredients and comes together with 15 minutes of hands on time before baking.
This strawberry crumble pie is best with fresh strawberries, and therefore most popular in the late Spring and Summer months. It's the perfect after school treat or dessert after family dinner. Because it uses few ingredients and comes together quickly, it fits the easy breezy vibe of summer!
For more yummy strawberry recipes, check out my Strawberry Rhubarb Crumble, Gluten-Free Strawberry Muffins, Strawberry Rhubarb Coffee Cake, Chocolate Dipped Strawberries, and Refreshing Strawberry Basil Smoothie.
For more easy summer dessert recipes, check out my Mango Popsicles, Gluten-Free Blueberry Muffins, Vegan Blueberry Lemon Muffins, and Gluten-Free Blueberry Scones.
And for more delicious pie recipes, check out my Gluten-Free Apple Pie, Gluten-Free Vegan Pumpkin Pie, Crustless Pumpkin Pie, Vegan Chocolate Cream Pie, and Pie Iron Apple Pie (a camping recipe).
How to make it (with photos)
Ingredients Notes + Substitutions
You need just 8 common ingredients to make this delicious Strawberry Crumble Pie!
- pie crust dough - You need one prepared unbaked bottom pie crust for this recipe. You can make your own or use my easy recipe for a gluten-free pie crust.
- strawberries - You need fresh strawberries to make this pie for the best flavor and texture.
- lemon - Lemon makes a great addition to this baked strawberry pie for a flavor that tastes a lot like strawberry lemonade!
- butter - To make this recipe dairy-free and vegan, you can use vegan butter or coconut oil as an alternative.
You also need sugar, cornstarch or potato starch, flour or gluten-free flour, and brown sugar to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Fit this baked strawberry crumble pie recipe to your dietary restrictions and preferences with these substitutions and variations.
- Lattice top - Follow the instructions as listed for baking and filling preparation, but instead of making a crumble top, weave a lattice one. The baking time and temperature is the same. For more details on weaving a lattice top, see my Gluten-Free Apple Pie recipe.
- Gluten-Free - Use a gluten-free pie crust, gluten-free flour, and gluten-free cornstarch or potato starch. I recommend this easy Gluten-Free Pie Crust for beginners.
- Vegan - Use vegan butter, a vegan pie crust (use this recipe for a vegan gluten-free pie crust), and organic sugar.
Step-by-Step Instructions
These four quick and easy steps will have Strawberry Crumble Pie on your table in no time!
- Crust: Preheat the oven to 400 degrees F. Roll out the pie crust dough so that it extends about 1 inch beyond an 8 or 9 inch pie plate. Then gently nestle it into the pie plate.
- Filling: In a medium mixing bowl, combine the strawberries, ⅔ cup sugar, lemon zest and juice, and starch. Stir gently until well combined. Pour the filling into the pie crust and use a spoon or spatula to spread it evenly across the crust.
- Crumb Topping: In a small mixing bowl, combine the brown sugar, the remaining ⅓ cup of white sugar, and flour. Whisk together and then add the melted butter. Mix and press down with a fork repeatedly to create the crumb topping. Sprinkle the crumb topping evenly across the strawberry filling.
- Bake: Place the prepared pie plate on a large baking sheet and bake for 15 minutes at 400 degrees F. Then reduce the temperature to 350 degrees F for 30-40 minutes more. The crust will be golden brown and the filling should be bubbling (this is necessary for the filling to set). Allow the strawberry pie to cool completely before serving so the filling sets.
Hint: Baking your strawberry pie on a baking sheet catches any butter or strawberry juice that leaks out of the pie pan while baking.
Expert Tips
Make this baked strawberry crumble pie with great success on your first try using these expert tips!
Make sure the strawberry filling is bubbling before removing the pie from the oven.
Strawberries release a lot of water while baking so it's necessary to boil the strawberry filling to activate the starch. This causes the filling to gel or solidify, so the pie travels well and doesn't contain excess liquid.
Place a piece of foil over the top of the pie if it begins to burn.
If the top of the pie begins to burn or brown more than you like, lay a piece of foil across the entire pie and continue baking.
Recipe FAQs
Here I answered some frequently asked questions about this Strawberry Crumble Pie. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Cover any leftover Baked Strawberry Crumble Pie loosely with foil or plastic wrap and store in the refrigerator for up to 4 days.
Crumbles only get soggy when there's not enough butter in the crumb topping. This recipe has enough butter, so the crumb topping will be crisp and stay that way for a few days.
Related strawberry dessert recipes to consider...
Looking for related strawberry dessert recipes like this Strawberry Crumble Pie? Check these out:
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📖 Recipe
Strawberry Crumble Pie
Ingredients
- 1 pie crust dough , unbaked
- 5 cups strawberries , halved or quartered if large
- 1 cup sugar , divided
- 1 large lemon , zested and juiced
- ¼ cup cornstarch or potato starch
- ⅔ cup all purpose flour or gluten-free flour
- ⅓ cup brown sugar , lightly packed
- ¼ cup butter , melted (vegan butter or coconut oil can be used instead)
Instructions
- Crust: Preheat the oven to 400 degrees F. Roll out the pie crust dough so that it extends about 1 inch beyond an 8 or 9 inch pie plate. Then gently nestle it into the pie plate.
- Filling: In a medium mixing bowl, combine the strawberries, ⅔ cup sugar, lemon zest and juice, and starch. Stir gently until well combined. Pour the filling into the pie crust and use a spoon or spatula to spread it evenly across the crust.
- Crumb Topping: In a small mixing bowl, combine the brown sugar, the remaining ⅓ cup of white sugar, and flour. Whisk together and then add the melted butter. Mix and press down with a fork repeatedly to create the crumb topping. Sprinkle the crumb topping evenly across the strawberry filling.
- Bake: Place the prepared pie plate on a large baking sheet and bake for 15 minutes at 400 degrees F. Then reduce the temperature to 350 degrees F for 30-40 minutes more. The crust will be golden brown and the filling should be bubbling (this is necessary for the filling to set). Allow the strawberry pie to cool completely before serving so the filling sets.
Ashley says
I made the vegan and gluten-free strawberry pie variation, and my family gobbled it up! We had out of town guests and they had no idea that it was gluten-free. They asked me if I was able to eat gluten again. Winner!
Nancy says
This is such a great strawberry pie recipe that I made it twice!!! I like that I don’t need any special ingredients like pectin or tapioca pearls. The combination with lemon was divine.
Julia P. says
This baked strawberry pie is exactly what I was looking for and then some! I have never seen one with lemon and it’s a really good addition. We love the crumb topping and will be adding it to some of our other favorite recipes too. This is a family favorite will make over and over.