Simple Strawberry Crumble Pie

A baked strawberry pie with crumble topping and a bright red strawberry filling.

Simple Strawberry Crumble Pie

A baked strawberry crumble pie with sweet strawberries, lemon, and a buttery brown sugar crumb topping.

Course Dessert

Cuisine American

Keyword baked strawberry pie, strawberry crumble pie, strawberry pie with crumb topping, easy strawberry pie

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 303kcal

Author Jamie

Ingredients

For the Strawberry Filling

5 cups strawberries , halved or quartered if large
⅔ cup granulated sugar
¼ cup flour (all-purpose or gluten-free)
1 large lemon , zested and juiced

For the Crumb Topping

⅓ cup brown sugar , lightly packed
⅓ cup granulated sugar
⅔ cup flour (all-purpose or gluten-free)
¼ cup butter , melted (vegan butter or coconut oil works)

Other

1 unbaked pie crust (use my gluten-free pie crust if needed)

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 bowl, combine the strawberries, sugar, flour, and lemon zest plus 2 tablespoons of lemon juice. Stir gently to combine. Let rest for 5-10 minutes then stir again. Pour the filling into the prepared pie crust spread evenly.
5 cups strawberries, ⅔ cup granulated sugar, 1 large lemon, ¼ cup flour
Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, and flour. Whisk together. Then add the melted butter and mix with a fork to create the crumb topping. Short downward strokes with the fork create a nice crumb. Sprinkle evenly over the strawberry filling.
⅓ cup brown sugar, ⅓ cup granulated sugar, ⅔ cup flour, ¼ cup butter
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, until the filling is bubbling. If the edges are browning too quickly, loosely cover with foil and continue baking. Allow the strawberry pie to cool completely before serving.

Notes

For best results, use a metal pie pan — glass or ceramic pans bake more slowly and can leave the bottom crust soft.

Storage: Cover any leftover Strawberry Crumble Pie loosely with foil or plastic wrap and store in the refrigerator for up to 4 days.

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.

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