Strawberry Crumble Pie

Total Time Prep: 15 min. + chilling Bake: 45 min.
Yield 8 servings
Test Kitchen Approved
I host an annual pie-making party before Labor Day. We have a pig roast on our farm, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa

Ingredients

  • 1-1/4 cups all-purpose flour
  • Dash salt
  • 1/4 cup shortening
  • 1/4 cup cold butter, cubed
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • Dash salt
  • 6 cups halved fresh strawberries
  • CRUMBLE:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed

Directions

  1. In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. For crumble topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet.
  3. Bake 20-25 minutes. Reduce oven to 375°. Bake until crust is golden brown and filling is bubbly, 25-30 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 542 calories, 24g fat (13g saturated fat), 46mg cholesterol, 509mg sodium, 79g carbohydrate (44g sugars, 3g fiber), 5g protein.

I host an annual pie-making party before Labor Day. We have a pig roast on our farm, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa
Recipe Creator

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