Strawberry Streusel Pie

Baked Strawberry Pie with a Streusel Topping

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Prep Time 30

Cook Time 50

Chilling Time 1

Total Time 2 20

Course Dessert

Cuisine American

Servings

Calories 587 kcal

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.

Nutrition

Calories: 587kcalCarbohydrates: 84gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 357mgPotassium: 249mgFiber: 4gSugar: 47gVitamin A: 812IUVitamin C: 75mgCalcium: 36mgIron: 2mg

Keyword Baked Strawberry Pie, Homemade Strawberry Pie, Old fashioned Strawberry Pie, Strawberry Crumb Pie, Strawberry Crumble Pie, Strawberry Pie, Strawberry Pie with Pastry Crust, Strawberry Pie with Streusel Topping

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