Strawberry Crumb Pie is what summer dessert dreams are made of! Made with a store-bought crust, a 3-ingredient filling and a buttery crumb topping, it’s a fantastic way to use fresh strawberries, and pairs perfectly with a scoop of ice cream. 

Three cheers for summer desserts, and today we’re kicking it off with this delicious strawberry crumb pie. 

I’m typically not a pie gal, but I can get on board with any sort of “crumb” or streusel-type dessert. My cherry crumb bars and rhubarb crisp are two of my favorite summertime desserts, and I’m adding this pie to the list as well. 

Recipe features

• Made with a store-bought crust, which saves both time and energy (though feel free to use a homemade crust if you prefer!).
• The actual prep time takes less than 15 minutes.
• Topped with a very simple buttery sugary crumble top.
• Delicious on its own or served with a scoop of vanilla ice cream. 

Ingredients

Strawberries – I highly recommend using fresh strawberries, simply because I think they yield a better texture and flavor. However, this can be made with frozen strawberries; see the “Tips” section below.

Sugar – Using granulated sugar for the strawberry filling and light brown sugar for the crumb topping seems to work best. I originally tested this only using granulated sugar, but definitely prefer the mixture of both.

Cornstarch – This will help absorb most of the natural juice from the strawberries so the pie stays in tact and isn’t overly wet. If you’re looking for a substitution, arrowroot should work as well. 

Flour – Since the flour is only being used in the crumb topping, the kind you use is fairly flexible. I used all purpose flour and it’s what I recommend, but this can be made using whole wheat flour, white whole wheat flour or even almond flour, similar to my strawberry crisp.

Oats – Rolled oats, or old fashioned oats, are the way to go! I don’t recommend quick oats because the texture will be off. 

Butter – Unsalted butter; if using salted butter, omit the pinch of salt from the topping ingredients.

Instructions

Step 1: Thaw your crust. This recipe calls for a store-bought crust to save time and energy (hooray!). Follow the package instructions with how to properly thaw. The one I used simply stated to let it thaw at room temperature for 20 minutes before baking. 

Step 2: Make the strawberry pie filling. Add the strawberries, sugar and cornstarch to a large mixing bowl, then give everything a stir and let it sit for 5 minutes. Stir everything together once more and let it sit for an additional 5 minutes so that the cornstarch and sugar can soak up most of the strawberry juice.

Step 3: Make the crumb topping. Next, add the oats, flour, brown sugar, and salt to a medium bowl, then cut in the butter and use your hands to mix everything together really well (this should take 2 minutes or so). 

Step 4: Bake. Pour the strawberry filling into your pie crust, then sprinkle the crumb topping over it. It’s going to seem like a lot of crumb, but it’s just the right amount I promise. Place the pie crust on a baking sheet then into the oven, and bake for 55-65 minutes, until the crumb is slightly golden brown on top. Allow the pie to cool for at least 30 minutes on a wire rack before slicing, or place into the refrigerator until ready to serve. 

Tips and tricks

• Using frozen strawberries: You’ll want to thaw them beforehand so that you can slice them in half, OR buy frozen sliced strawberries, and be sure to pat them dry. Use 4 tablespoons of cornstarch because frozen strawberries contain more moisture.
• Lighten it up: Reduce the amount of sugar in the filling to 1/4 cup, and to lighten the crumb topping, use whole wheat flour, and reduce the sugar to 1/4 cup sugar. You can also use coconut sugar throughout instead of granulated/brown sugar.
• If the crust seems to be browning too quickly, tent it with some foil.
• Two pounds of strawberries yields approximately 5 cups, depending on the size of the strawberries.

Storage

Refrigerator: Tightly cover the pie with foil or plastic wrap and store in the fridge for up to 7 days. Storing in the refrigerator during warmer climates is a must, plus it makes the pie slightly easier to slice.

Freezer: Wait for the pie to cool to room temperature, then place in a freezer-safe bag. Thaw in the refrigerator overnight before serving. 

More strawberry recipes

• Strawberry Cheesecake Bars
• Strawberry Oatmeal
• Vegan Strawberry Cake

If you made this recipe, be sure to leave a comment and star rating below. Thanks!