Strawberry Crumble Pie

How did I not get onto strawberry pie sooner? HOW?

How have I been missing out on this delicousness all my life?

Ever since making these tarts, I have had strawberries on the brain.

I wanted to make strawberry pie. And I wanted to make strawberry crumble.

And I didn’t know which one I should make first.

Before I had time to decide, I saw a recipe for Strawberry Skillet Pie. It has a pie base and strawberry filling and crumble topping. It was the best of both worlds, killing two birds with one stone and all that. I also loved the idea of baking a pie in a frying pan!? Awesome.

So I baked up a storm today. My university assignments are finally slowing down as the year comes to an end so today, for me, was an actual, entire, whole day off.

And so I made strawberry crumble pie.

Strawberry crumble pie is so… scrumptious.

Strawberries, I love you.

Inspired by Always with Butter.

For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water

To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.

Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for at least 15 minutes. Meanwhile, get your filling ready.

For the strawberry filling
This pie filling calls for tapioca flour. If you can’t find this, try using extra cornstarch or some flour as a replacement thickener.

1kg strawberries
1 cup sugar
3 tbsp tapioca flour
2 tbsp cornstarch
pinch of salt

Take the stems off the strawberries and depending on their size, cut them into two or three pieces. In a large bowl, mix the strawberries together with the sugar, tapioca flour, cornstarch and salt. Set aside.

Preheat the oven to 180 C. Lightly grease a cast iron frying pan with butter.

Take your dough out of the fridge and roll it out between two sheets of parchment paper, until it is big enough to line your frying pan.

Gently edge the pastry into the frying pan. Press it into the corners, trim the edges and return to the fridge.

For the crumble topping
1 1/2 cups plain flour
125g cold unsalted butter, cubed (1 cup + 1 tbsp)
3 tbsp brown sugar
pinch of salt

Using an electric mixer fitted with a paddle attachment, mix the flour, butter, sugar and salt together on a low speed. Mix for 4-5 minutes, until a butter crumble forms.

Spoon the strawberry mixture into the pastry shell.

Pinching the crumble with your fingers, sprinkle it over the strawberries.

Bake for about an hour, until the crumble is golden brown and the strawberries are bubbling.

Allow to cool for 2-3 hours before cutting. Serves 8-10.

10 Thoughts on “Strawberry Crumble Pie

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  5. Baked this amazing pie today and everybody loved it! It tastes like summer in a plate. I think i’m hooked, wanna bake it again tomorrow:D Maybe i will try to mix in some blackberries and other wild berries to make it even more yuumy. Thanks for this recipe, i’m inlove!

    • Hello! Oh I love this too – and made it myself recently, with rhubarb added in! It’s delicious isn’t it?! A fave, so I’m really happy you liked it so much! Bake another and have a slice for me 😀

  6. SarahP on August 10, 2013 at 5:55 am said:

    Hi Natasha-
    I am so excited to make this pie! My only question is,,,,have you made this exact pie in a pie tin? And if so did you turn up the degrees to 425? I don’t have a cast iron skillet so I need to improvise. Thanks :) Sarah

    • Hi Sarah! I haven’t made this pie in a pie tin! I have made similar ones though and have never turned up the heat that high – the top of the crust would just burn. Use a metal (or ceramic, not glass) pie tin where possible to help cook the base! And enjoy :-)

  7. how would you sub frozen strawberries?

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