Deep Dish Strawberry Crumble Pie
The ultimate summer dessert. This deep dish strawberry crumble pie is packed with fresh summer strawberries and a oat filled crumble topping.
Changes can be hard. But there comes a time when they simply must happen. We grow. Time moves on. And today, it is a time for growth. Welcome to the new Homemade Home! For over 12 years I lovingly grew Country Cleaver into a blog dedicated to all things food, and my love of a simplified country lifestyle. And those things are still a very deep part of me as a whole. But as life manages to do, our dreams of moving back to the wheat fields fell away, and we have found our zen in Western Washington, raising our boys in the ‘burbs, but still maintaining those bits of ourselves that are simple and slow.
Homemade Home is a testament to my current chapter in life, a little more settled, content, loving being a mom (but for real, can they just sleep past 6:30 am?!), and making our house into a home. Food is and always will be the center of this blog, but I wanted to create a space to dive a little more into the pieces of me that are left for social media and the snippets of a 24-hour feed. I want to show areas of my life here on the blog, more gardening, more kids, more interior design and improvements we are tackling, and of course – the chickens.
For 12 years so many of you have grown with me, from even before Ben and I got married, to now going on 10 years of wedded bliss, and two outrageously adorable, crazy, cute boys. There has been so much captured on this blog that I am left constantly stunned and grateful to have you here to share in this next chapter building our homemade home.
And anything worth celebrating, is worth celebrating with pie! Two weeks ago the boys and I went strawberry picking at a local u-pick farm. My competitive side came out, as it always does, and I picked enough for a batch and a half of strawberry jam and this deep dish strawberry crumble pie recipe. Pie crusts have never been my bag, so I always lean on a pre-made rolled crust from the grocery store. You know why? Because 1) no one has ever *known* 2) it’s far more fail safe than me making one by hand 3) it’s a pie, just eat the damn thing and LOVE IT.
Thank you guys again for being part of this adventure. And welcome to The Homemade Home!
Ingredients to Make a Deep Dish Strawberry Crumble Pie
- Pie Crust – Homemade or store bought rolled crust.
- Fresh Strawberries – You can use frozen if needed, but results may vary slightly
- Brown Sugar
- Tapioca – Use instant, not pearl
- Lemon Juice – fresh or bottled is fine
- Ginger – ground is used here, you can use fresh too but it will be more pungent
Ingredients for a Crumble Topping
- Flour – All purpose is what I used
- Brown Sugar
- Oats – use Old Fashioned, not instant.
- Ground Cardamom – for a warm spicy flavor
- Butter – unsalted. Or omit the added salt above.
Can I used other berries in my strawberry pie?
Yes! Different berries is never a bad thing. Blackberries, peaches, or blueberries would all be delightful!
Can I use frozen berries in my pie?
Yes, but results may vary as some fruits have more pectin in them fresh, and it will degrade when frozen. Likewise, the ice can burst the cell walls of the fruit inadvertently creating a more liquidy pie. Adjust your thickeners like tapioca, cornstarch, or ClearJel as necessary to counter this.
Do I need to let my pie cool completely before slicing?
Yes! Once the thickeners heat up and boil in the oven, they will need time to cool completely before the pie is set and ready to be cut. And we are talking 4-6 hours before slicing. To get prettier, more appetizing cuts, it’s even a good idea to refrigerate the pie to ensure that it is evenly cooled and the filling has set completely. Agony, I know.
Other Pie Recipes to Try!Print
The ultimate summer treat, a perfectly gorgeous red strawberry crumble pie.
- 1 frozen Pie Crust, thawed
- 8 cups Fresh Strawberries, hulled and sliced in halves and quarters, if needed.
- 2/3 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Instant Tapioca
- 1 Tablespoon Cornstarch or ClearJel
- 1/4 teaspoon Salt
- 2 Tablespoon Lemon Juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1 large egg, beaten with 1 Tablespoon Water
- 2/3 cup Flour
- 2/3 cup Brown Sugar
- 2/3 cup Oats
- 1/4 teaspoon Ground Cardamom, optional
- 1/4 tsp Salt
- 6–8 Tbsp Butter, cubed
- Preheat oven to 400 degrees. Place rack on second-lowest rack.
- Thaw and roll out pie crust on a lightly floured surface, into a 14-15″ round for a deep-dish pie. (If using a standard pie pan, the standard crust should be fine.) Place the pie crust into the pan, and crimp the edges with your thumb and forefinger. Place plastic wrap over the top of the pie crust and refrigerate the crust until ready to fill pie.
- To make the strawberry filling, toss together the cut strawberries, sugar, brown sugar, tapioca, cornstarch, lemon juice, ginger, and nutmeg. Toss this to combine and most of the tapioca and cornstarch is sticking to the berries. Place the strawberries in the fridge until ready to fill pie filling.
- To make the crumble topping, you can use your hands and a pastry cutter, or a stand mixer with a paddle attachment. In a large bowl with pastry cutter, or stand mixer, blend together the ingredients for the crumble until large pea sized crumbles form. You can also use your hands to squeeze larger pieces together to create larger crumbles. Set aside the crumble to chill until ready to use.
- To fill the pie crust, remove the pie crust pan from the fridge. Pour the strawberry mixture into the prepared pan, spreading the strawberries out evenly. Scrape the bowl to get all of the juice into the pan to, as it is filled with cornstarch and tapioca. Top the pie evenly with crumble topping. Brush the edges of the crust with the egg and water mixture to create a glossy golden crust.
- Place the pie onto a baking sheet, and place into the oven, baking for 15 minutes. The pan will capture any overspill from the pie during baking. After 15 minutes, reduce the temperature of the oven to 350 degrees, and bake the pie for another 30-35 minutes, or until the pie is rapidly bubbling, and the crust is deep golden brown.
- Remove the pie and place it on a wire rack to cool completely. To get the best slices, once completely cool (at least 4 hours later), place plastic wrap or foil over the pie and refrigerate at least 2 additional hours to firm up. Serve chilled for best slices.
Mildly adapted from Joy The Baker’s Strawberry Pie.
Keywords: Pie, Strawberry, Fruit, Dessert