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Strawberry crumble pie on a white plate and white background with a scoop of vanilla ice

Strawberry crumble pie

Fleur
The best summer dessert with fresh strawberries. Strawberry crumble pie made from scratch with fresh strawberries and a delicious crumble on top.
5 from 3 votes
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Waiting time 30 minutes
Total Time 2 hours 20 minutes
Course Dessert, Sweets
Cuisine American, Dutch
Servings 12 servings
Calories 525 kcal

Equipment

Ingredients
 
 

Pie dough

  • 160 grams unsalted butter cold
  • 170 grams granulated sugar or white caster sugar
  • 300 grams self-raising flour
  • 1 tbsp vanilla extract
  • 1 egg
  • Pinch of kosher salt

Crumble

  • 200 grams all-purpose flour
  • 120 grams unsalted butter cold
  • 100 grams granulated sugar

Strawberry filling

  • 1000 grams strawberries fresh
  • 2 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 6 tbsp custard powder
  • 100 grams granulated sugar
  • 50 grams brown sugar
  • ¼ tsp nutmeg optional
  • 1-2 tsp cinnamon optional
Makes: 26cm round

Instructions
 

Preparation

  • Position an oven rack in the bottom third of the oven. Preheat the oven (conventional) to 175℃ / 350 °F.
  • Grease the springform pan with butter and place a piece of parchment paper in the bottom of the springform pan. Close the springform pan and cut off all the baking paper that sticks out with scissors.
    Instructions greasing springform pan with butter

To make the dough

  • In a large mixing bowl, whisk together the self-raising flour, salt, and sugar.
    300 grams self-raising flour, Pinch of kosher salt, 170 grams granulated sugar or white caster sugar
    Instructions making the strawberry crumble dough
  • Cut a part of the cold unsalted butter (see below this sentence how much) into small pieces, about 1/2 inch (1 cm) in size. Add this to the large mixing bowl. Make sure it is very cold.
    160 grams unsalted butter
  • Crack an egg and add it to the large mixing bowl. Add the vanilla extract as well. Knead the ingredients with your hands into a firm dough (you should no longer see pieces of butter).
    1 tbsp vanilla extract, 1 egg
  • Wrap your dough in cling foil. Place in the fridge for 30-60 minutes to rest. To allow the gluten to relax and the flour to fully hydrate.

To make the crumble

  • In another mixing bowl add the all-purpose flour, granulated sugar, and unsalted butter. Knead this with your hands until crumble forms. Place the crumble in the fridge for about 30-60 minutes to rest.
    120 grams unsalted butter, 100 grams granulated sugar, 200 grams all-purpose flour
    Instructions making crumble dough

Strawberry filling

  • Wait until the resting time is almost over with making the strawberry filling. Making and mixing it too early will draw out too many juices, which will make your crust soggy.
  • Remove the top of the strawberries. Cut the strawberries in half and place them into a mixing bowl.
  • Mix the strawberries with cornflour, brown sugar, granulated sugar, and vanilla extract. Optional extra with cinnamon and/or nutmeg.
    1000 grams strawberries, 2 tbsp cornstarch, 1 tbsp vanilla extract, 100 grams granulated sugar, 50 grams brown sugar, ¼ tsp nutmeg, 1-2 tsp cinnamon
  • When the resting time of the dough is over, you can lightly flour a clean work surface and place your dough on top. Lightly flour your rolling pin as well. Roll out the dough with a rolling pin and cover the bottom and edges of the springform pan with it.
    Instruction photos rolling dough with rolling pin
  • Sprinkle half of the custard powder on top of the bottom crust. Custard powder and cornstarch absorb the juices of the strawberries, to prevent a soggy bottom. Add the strawberry filling on top of the crust. If the mixture has too many juices you can sieve it before putting it over the dough. After that sprinkle some custard powder on top. As last add the crumble dough on top of the strawberry pie.
    6 tbsp custard powder
    Instructions making strawberry filling

Bake

  • Bake the strawberry crumble pie in the bottom third of the oven for 70 minutes at 175℃ / 350 °F. Place it on a cooling rack after baking. Allow the pie to cool completely before slicing it. This will allow the filling to completely thicken. Serve the strawberry crumble with a scoop of vanilla ice cream or whipped cream.

Notes

Storage
Packed airtight, you can store a fruit pie out of the fridge for up to 2 days. After that for an additional 2 days in the refrigerator. You can also freeze a strawberry crumble pie for up to 3-4 months. 
 
Prevent soggy bottom
Things you can do to prevent a soggy bottom. First of all, bake the pie in the bottom third of the oven. Secondly, mix the filling right before adding it to the crust. Thirdly, allow the pie to cool completely before slicing it (I know this is hard!). Fourthly, use cornstarch to thicken the strawberry filling. Lastly, sprinkle custard powder on the bottom of the crust and the topping of the strawberry filling.
 
Cool the dough in the fridge
Cool the dough for about 30-60 minutes in the fridge. It will allow the gluten to relax and the flour to fully hydrate. This should help to give a more tender pie crust with less shrinkage. It will result in an extra-flaky, melt-in-your-mouth crust.
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Nutrition

Calories: 525kcalCarbohydrates: 80gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 32mgPotassium: 229mgFiber: 3gSugar: 39gVitamin A: 629IUVitamin C: 49mgCalcium: 48mgIron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Keyword Crumble, Pie, Strawberries, Summer
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