Description
A delightful homemade strawberry pie topped with a buttery crumble, perfect for warm days.
Ingredients
- 4 cups fresh strawberries, hulled and halved or quartered
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 3 tablespoons cornstarch
- 1 9-inch pre-made pie crust
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon (optional)
- A pinch of salt
Instructions
- Rinse and hull the strawberries, then cut them into halves or quarters. Place them in a mixing bowl.
- Add the granulated sugar, fresh lemon juice, lemon zest if using, and cornstarch to the strawberries. Gently toss to combine and let sit for about 10 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust into a pie dish. Trim any excess edges, crimp if desired, and prick the bottom lightly with a fork.
- In another bowl, mix the all-purpose flour, brown sugar, ground cinnamon, and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour the strawberry filling into the prepared pie crust, distributing it evenly.
- Generously sprinkle the crumble topping over the strawberry mixture.
- Bake on the middle rack for 40-45 minutes, or until the topping turns deep golden brown and the filling bubbles around the edges.
- Let the pie cool on a rack for at least 2 hours to allow the filling to set before slicing.
- Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Notes
Use ripe strawberries for optimal sweetness. For variations, swap strawberries for blueberries or raspberries. Add lemon zest or a splash of vanilla for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American