Cozy Fresh Strawberry Pie Recipe with Easy Buttery Crumble Topping
A simple and comforting fresh strawberry pie featuring a juicy berry filling and a buttery, crunchy crumble topping. Perfect for summer gatherings and easy to make with pantry staples.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) fresh strawberries, hulled and halved or quartered
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 3 tablespoons (24g) cornstarch
- 1 9-inch (23cm) pre-made pie crust or homemade
- For the buttery crumble topping:
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (67g) packed brown sugar (light or dark)
- 1/4 cup (57g) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon (optional)
- A pinch of salt
Instructions
- Rinse and hull 4 cups (600g) of fresh strawberries. Halve or quarter depending on size and place in a mixing bowl.
- Add 3/4 cup (150g) granulated sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 3 tablespoons (24g) cornstarch to the strawberries. Gently toss to coat evenly. Let sit for 10 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the 9-inch pie crust into a pie dish, trim excess edges, crimp if desired, and prick the bottom lightly with a fork.
- In a separate bowl, combine 1/2 cup (65g) flour, 1/3 cup (67g) brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Cut in 1/4 cup (57g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
- Pour the strawberry filling into the prepared pie crust and spread evenly.
- Sprinkle the crumble topping generously over the filling.
- Bake on the middle rack for 40-45 minutes until the topping is deep golden brown and filling bubbles around edges. Cover loosely with foil if topping browns too quickly.
- Cool the pie on a rack for at least 2 hours to allow filling to set before slicing.
Notes
Use cold butter for the crumble topping to achieve a perfect crumbly texture. Let the filling rest before baking to help thicken. If topping browns too fast, cover with foil. Cool pie completely before slicing to prevent sogginess. For gluten-free, substitute almond flour for all-purpose flour in crumble. For dairy-free, use coconut oil instead of butter and a vegan crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: strawberry pie, crumble topping, fresh strawberries, summer dessert, easy pie recipe, buttery crumble, homemade pie