Strawberries are usually available and quite affordable, however obtaining them at optimal ripeness is fairly dependable. Strawberry Crumble Pie is topped with a crumble, which gives it that je ne sais quoi in the form of richer taste and more texture.
- 2–3 pints whole fresh strawberries, washed, de-stemmed, and halved (6–7 cups),
- 1 cup sugar,
- 1⁄4 cup tapioca,
- pinch of salt.
- 1 cup flour,
- 1⁄2 cup (1 stick) butter, chilled and cut into large pieces,
- 1⁄2 cup brown sugar, packed.
- Prepare the Basic Pie Dough for a single-crust pie.
- Prepare the Filling: In a large bowl, stir together the strawberries, tapioca, sugar, and salt and set aside to sit for 20 minutes to allow tapioca to activate. Pour the mixture into the pie shell.
- Prepare the Crumble Topping: In a large bowl, rub flour, butter, and brown sugar together until the texture looks like marbles. If you don’t rub enough, the crumble topping will turn out too powdery and fine. If you rub too much, it will end up like a big melted, sticky glob. If this happens, add some more flour, or put in the fridge until it cools well, then break it apart into manageable crumb size. Distribute the crumble topping over the top of the pie. Don’t press down or your crumbs will look flat.
- It’s a good idea to put a cookie sheet or oven liner under the pie when in oven, because a few bits of the crumble topping might roll off into the oven. Bake at 425 degrees for 15–20 minutes to brown the top, then reduce heat to 375 degrees and continue baking for about 30 minutes, until the strawberry filling is bubbling and thickened.