Strawberry Crumble Pie Recipes

Steps:

• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
• To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
• Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
• Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
• Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

Steps:

• 1. Drain both cans of strawberries; set a colander on top of another bowl so excess juice can drain into the bowl. Reserve 1/2 cup strawberry juice.
• 2. Make sure pie crust is prepared and set inside pie plate. Evenly distribute strained strawberries into crust.
• 3. In a medium saucepan, combine 1/2 cup reserved juice, 1 1/3 cup sugar, 1/4 cup flour and vanilla. Heat to a boil, stirring constantly with a whisk; boil 2 min.
• 4. Pour sugar mixture over the strawberries.
• 5. In another bowl, combine flour and sugar; cut in butter. Use a pasty cutter or fork to mix until pea sized balls form.
• 6. Spread crumb mixture on top of the sugar mixture. Top with "Sugar in the Raw" if you would like. It gives it a nice sparkle; its good for looks.
• 7. Bake 35-40mins at 425 degrees. (I do recomend covering the crust with foil to avoid burning.) Cool completely before serving.

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
• Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
• Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
• Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
• Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.