This Streusel-Topped Fresh Strawberry Pie is loaded with fresh strawberries (though you could use any berries!) and topped with a crunchy brown sugar streusel. The best way to use your summer berries! Perfect for 4th of July or summer cookouts. Includes step by step recipe video.
½cuplarge rolled oats (not steel cut, not instant)55 grams
¼cupflour (all purpose or whole wheat)32 grams
Instructions
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.
Video
Notes
*If using frozen strawberries, increase corn starch to 4 tablespoons