This Strawberry Streusel Pie features a homemade crust and a crunchy topping, perfectly complementing its sweet, fruity filling. Not only will this timeless treat satisfy your sweet tooth, but it will also evoke a sense of nostalgia at any gathering.
The Appeal of Freshly Strawberry Streusel Pie
When it comes to indulgent desserts, few can compete with the charming appeal of a freshly baked strawberry streusel pie. With its vibrant red filling, buttery crust, and sweet, crumbly cookie-like topping, this classic American dish is an excellent addition to any occasion. Whether treating yourself or celebrating a summer gathering, a slice of homemade strawberry streusel pie is a perfect dessert choice.
The Allure of Fresh Strawberries
Juicy, ripe strawberries, bursting with natural sweetness and vibrant flavor, are perfect for a summer dessert. When choosing strawberries for this pie, select plump, firm, deep-red strawberries with a fresh, green cap.
Locally sourced strawberries are best for this pie because their sweetness and fragrance are hard to match with those of store-bought berries; however, less sweet berries have a longer shelf life. If you can’t access locally-grown berries, use store-bought ones.
Crafting the Perfect Crust for Strawberry Streusel Pie
A great pie is as much about the crust as it is about the filling. This flaky, buttery crust is the ideal canvas for the juicy strawberries. Preparing the crust can seem daunting, but it can be prepared a day ahead, so it is ready to roll when you make the pie. However, if you prefer to make it all in one baking session, chill the dough while you prepare the filling and streusel topping. Remember that using cold butter and keeping the dough chilled are essential steps to ensure a perfectly flaky texture.
Alternatively, you can use a refrigerated store-bought crust for this pie. However, it will be necessary to roll this crust larger than your pie dish because most bought crusts are too small for a 9-inch dish. Be sure to roll the crust, not stretch it, because a stretched pie crust tends to shrink during baking.
Parbaking the Crust for Strawberry Streusel Pie
Parbaking refers to the process of partially baking a pie crust. It’s wise to parbake the crust before adding the wet strawberry filling, as this helps prevent a soggy bottom. Fortunately, parbaking is a simple process that involves just a few steps.
Start by placing the crust into the pie dish and crimping the edges. Next, fill the crust with pie weights or dried beans to keep it in place during baking. Add a pie shield if you like, to prevent the crust from overbrowning around the edges. Then, bake the crust at a high temperature for about 15 minutes, or until it begins to brown slightly.
After that, remove the crust from the oven and carefully remove the weights or beans. Finally, return the crust to the oven for an additional 2-3 minutes. Once this is done, the crust will be perfectly prepped and ready for your pie filling.
The Sweet-Balanced Filling
The filling in a strawberry streusel pie is what sets the taste experience. While the strawberries provide a sweet and tart flavor profile, ingredients like sugar, vanilla, and a bit of cornstarch ensure the right balance. Sugar enhances the strawberries’ natural sweetness, while cornstarch helps to thicken the juices as the pie bakes, creating a luscious consistency that’s not overly runny. Adding strawberry jam infuses the pie with extra strawberry flavor, while a bit of butter helps balance the sweetness.
When using tart berries, consider adding extra sugar for a sweeter taste. The best way to determine is to taste the strawberries beforehand. If they are less juicy and taste like they could use a bit of sugar to enhance their flavor, adding extra sugar will likely improve the taste of the pie. There is a note at the end of the recipe regarding increasing the sugar amount.
Topping Off the Strawberry Pie with Streusel
To elevate your strawberry pie even further, add a delicious streusel topping. This crumbly mixture can quickly be made in a food processor and adds texture and rich flavor that complements the sweetness of the strawberries. The combination of flour, sugar, and butter creates a crispy, crunchy layer that perfectly contrasts the softness of the filling. It’s a simple addition that can take your pie from good to unforgettable.
Baking the Strawberry Streusel Pie to Perfection
Baking a pie is both an art and a science. Getting the temperature and timing right is crucial to achieving that golden-brown crust and bubbly filling. Begin by baking at a higher temperature to set the crust, then reduce the heat to allow the filling to become bubbly and thick without burning the outer layer. Keeping an eye on the pie and using foil to protect the crust from over-browning ensures a beautifully baked creation.
Sharing the Joy
Once your pie is baked to perfection, the best part is sharing it with family and friends. Serve it warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Happy baking!
Other Strawberry Recipes You Might Enjoy
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Strawberry Streusel Pie
Equipment
- standard-size rolling pin
- 9-inch pie dish
- food processor
- pie weights or a large bag of dried beans
- pie crust shield
- aluminum foil
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup cold butter, diced into 1/4-inch cubes
- 3 tablespoons ice water
Filling
- 7 cups quartered strawberries (about 2 pounds)
- ¾ cup granulated sugar
- ¼ cup strawberry jam or preserves
- ¼ cup cornstarch (can substitute all-purpose flour)
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
Streusel Topping
- 1 cup all-purpose flour
- ⅔ cups granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
Instructions
Crust
- Place the dry ingredients–flour, sugar, and salt–into the food processor bowl. Pulse to blend.
- Add the butter, scattering it around the bowl. Pulse until coarse crumbs form and all the flour and butter are mixed.
- Add three tablespoons of ice water. Pulse until small dough balls form. Test the mixture by squeezing a bit between your fingers. If it sticks together, it is ready. If it does not, add a teaspoon of water, pulse, and test again. Add additional teaspoonfuls of water (if necessary) until the mixture sticks together when tested with a finger squeeze.
- Turn the dough out onto a lightly floured surface and, without kneading, gently squeeze it together to form a ball. Flatten it into a disk, cover it with plastic wrap, and refrigerate for at least an hour.
- After it is chilled, set it out of the refrigerator for a few minutes or until you can roll it out. Use a rolling pin to roll it into a crust large enough to drape over the sides of the pie dish.
- Use the rolling pin to roll up the crust and move it to the dish. Fit it to the dish without stretching it. Crimp the crisp by hand or with a fork. Then, cut off the excess dough.
- Preheat your oven to 425°F. Prepare the crust for parbaking by adding pie weights or dried beans to prevent it from puffing up during baking. If desired, place a pie shield on the edges of the crust to protect them from browning too quickly.
- Place the pie crust in the preheated oven and bake for 15 minutes.
- Carefully remove the pie dish from the oven and take out the pie weights.
- Return the crust to the oven and bake for an additional 2-3 minutes to further cook without the weights.
- Remove the crust from the oven and let it cool while you prepare the filling.
Filling
- Place the quartered strawberries into a large bowl. Add the sugar and let sit for 5 minutes to macerate.
- Add the jam, cornstarch, vanilla, and butter to a small mixing bowl. Stir to mix thoroughly and then pour it over the strawberries after they have macerated. Stir to blend well. Set aside.
Streusel Topping
- Add the flour, sugar, and salt to the food processor bowl. You do not need to wash it after processing the crust. Pulse to blend the ingredients.
- Cut the butter into eight pieces and spread them out over the flour mixture in the processor. Blend until the mixture forms a dough. Or work it by hand or with a mixer.
- Add the strawberries and juice to the parbaked crust. Break the dough into small pieces and place it over the strawberries.
- Bake for 15 minutes in a preheated oven at 425°F. Then, reduce the heat to 375°F, add a sheet of aluminum foil over the top, and bake for 50 minutes. The pie should be bubbly hot in the center, indicating doneness. If not, bake for an additional 5-10 minutes.
Notes
Making This Pie Without a Food Processor
You can cut the butter into the crust and the streusel topping using a pastry cutter or two knives. Then, work the dough by hand. Alternatively, you can use a mixer in place of a food processor.Sugar
If your strawberries are exceptionally tart, increase the sugar amount in the filling to 1 cup.How to Protect Your Glass Pie Dish from a Hot Oven Rack
Place the pie dish on a thin baking sheet before placing it into a hot oven. The baking sheet will absorb the shock of the hot rack to help protect a breakable pie dish.Difference Between Parbaked and Blind Baked Crusts
Parbaked and blind-baked crusts are both techniques used in pastry making, but they serve slightly different purposes. Parbaking involves baking the crust until it is partially cooked, typically until it just starts to take on color. You use this method to ensure the crust doesn’t become soggy from a wet filling that you add to the crust and bake for a longer duration. This technique is suitable for fruit pies with a high water content. On the other hand, a blind-baked crust is baked without any filling until it is fully cooked. This method is ideal for recipes where the filling either requires no baking time or a shorter time, as it ensures the crust is set and crisp.How to Tell if Your Pie is Done
A fruit pie must have an extended cooking time to fully set the filling. Otherwise, the pie will be runny. To determine if it is done, look for two things:- If the liquid filling spills over the side while baking, it should look thick, like syrup. This indicates that the pie has cooked fully around the perimeter.
- If the filling is bubbling in the center of the pie, this indicates that the pie is cooked through. If it is not bubbly, cook for an additional 5-10 minutes and recheck. Repeat until the center is cooked.