This Streusel-Topped Fresh Strawberry Pie Recipe is loaded with fresh strawberries (you can use any berries!) and topped with a crunchy brown sugar streusel. The best way to use your summer berries!
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This month is all about pie!
I wanted to take the opportunity to update this Streusel Topped Strawberry Pie, because it’s one of my very favorites (right up there with this Coconut Cream Pie, Banana Cream Pie and Chocolate Pie!).
It has a sweet, thick and juicy strawberry filling that is the perfect base for a crunchy brown sugar oat streusel.
It is essentially strawberry crisp in a pie crust, and it is so good with a scoop of vanilla ice cream!
Strawberry season is super short here (we get maybe a couple weeks of fresh local strawberries!), and this is definitely happening a few more times while they’re around!
How to make this Strawberry Pie:
- Make your crust: my pie crust recipe is simple enough to throw together by hand, but a food processor makes it even easier! Press the pie dough into the pie plate.
- Chop your berries and combine with sugar and corn starch. Pour into the uncooked pie crust.
- Stir together the streusel topping — get your hands in there if you have to! It should clump together when you press it.
- Sprinkle the streusel over the berries and press down gently.
- Bake until golden and bubbly! Be sure to cover the pie with foil if it begins to brown too much.
Tips for making this Streusel Topped Strawberry Pie:
- This pie crust recipe is very slightly adapted from Martha Stewart. It’s super simple, even for someone who’s not great at pie!
- If you want to mix up your filling and add a variety of berries, feel free! Just about anything should work in this recipe. A little rhubarb would also be great!
- 2 tablespoons corn starch will yield a filling that is saucy when warm, and slices perfectly when chilled. If you want it thicker, you can add an extra tablespoon of corn starch.
Can I freeze strawberry pie?
Because this pie has a filling that is cooked, it freezes perfectly!
I recommend baking as directed, then cooling completely and wrapping tightly before freezing.
You can either freeze whole or slice and freeze each slice — perfect for a quick treat!
To serve, you can thaw overnight in the fridge or for several hours on the counter and warm in the microwave.
You can also cover with foil (to prevent further browning) and bake at 325 until heated through.
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Streusel-Topped Fresh Strawberry Pie + RECIPE VIDEO
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup unsalted butter cold
- 3-4 tablespoons ice cold water
- 2 lbs strawberries hulled and halved or quartered
- ¼ cup sugar
- 2 tablespoons corn starch
- ¼ cup butter cold
- ¼ cup brown sugar 58 grams
- ½ cup large rolled oats (not steel cut, not instant) 55 grams
- ¼ cup flour (all purpose or whole wheat) 32 grams
- Pie crust: In a medium bowl, stir together flour, salt and sugar. Cut butter into cubes and cut into the flour mixture until crumbly, using a pastry cutter or a fork, or your hands!
- Add just enough cold water so that a dough forms, working the dough with your hands until it comes together. Wrap in plastic wrap and refrigerate at least 30 minutes (or even overnight!).
- Preheat oven to 350 degrees F. Roll out pie crust on a cool surface, slighlty larger than your pie plate. Place in pie plate and trim edges (go all fancy if you must!).
- Filling: Stir together strawberries, sugar and corn starch and place in pie crust.
- StreuselIn a large bowl, combine butter, sugar, oats and flour with a pastry cutter, fork or your hands until crumbly. Mixture will resemble an oatmeal cookie dough — that’s okay!
- Top strawberries with streusel mixture, breaking into small chunks with your hands and pressing down onto the berries slightly.
- Place pie plate on a baking sheet (to catch any drips!) and bake for 50-70 minutes, until golden brown on top (cover with tin foil if it browns too quickly) and berries are bubbly and thickened. Serve immediately or let cool to room temperature. Store leftovers in the refrigerator for up to 1 week.
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