Strawberry Crumble Pie Recipes

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STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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; wrap. Refrigerate 1 hour or overnight., 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 pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Provided by Emeril Lagasse

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

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.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

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.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

THE OLD BOY'S STRAWBERRY PIE



The Old Boy's Strawberry Pie image

This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! You will LOVE this. 'The Old Boy' is my dad, but my mom remembers her grandmother making a pie like this when she was young.

Provided by SCATTERFLAKE

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
¾ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
½ cup white sugar
½ cup all-purpose flour
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 62.9 g, Cholesterol 22.9 mg, Fat 16.6 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 179.4 mg, Sugar 34.9 g

STRAWBERRY/RHUBARB CRUMB PIE



Strawberry/Rhubarb Crumb Pie image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY-PISTACHIO CRUMBLE PIE



Strawberry-Pistachio Crumble Pie image

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

Categories     Bon Appétit     Pie     Strawberry     Pistachio     Summer     Bake     Michigan     Poppy

Yield Serves 8

Number Of Ingredients 20

For the crumble:
1/4 cup raw pistachios
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon poppy seeds
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into pieces
For the filling and assembly:
2 pounds strawberries, hulled, halved if large (about 6 cups)
5 tablespoons tapioca starch
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons cream cheese, room temperature
1 blind-baked Sister Pie Crust, cooled
2 tablespoons chopped pistachios

Steps:

  • Make the crumble:
  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
  • Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
  • Make the filling and assemble:
  • Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
  • Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
  • Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2-1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
  • Top pie with chopped pistachios just before serving.
  • Do Ahead
  • Pie can be baked 1 day ahead. Store uncovered at room temperature.

STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons ice water
2 tablespoons vodka or apple cider vinegar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into cubes
2 pounds strawberries, hulled and halved
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons instant tapioca
1 tablespoon fresh lime juice
1/2 teaspoon ground cardamom
Pinch of kosher salt

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.

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Make and share this Strawberry Crumb Pie recipe from Food.com.

Provided by AbbaGav

Categories     Pie

Time 1h5m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 9

6 cups fresh strawberries, hulled and halved
1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups flour
1/2 cup margarine
1 1/2 tablespoons water
1/4 cup brown sugar
1/2 cup cinnamon
1/2 cup light cream (optional)

Steps:

  • Combine strawberries, sugar, and cornstarch and let stand while you make the pastry.
  • Combine flour and salt in a bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of this mixture. Sprinkle water over remainder, toss with fork, and press into ball.
  • On lightly floured surface, roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate. Fit into plate and trim 1/2 inch beyond plate edge. Fold under to make double thickness around the edge, and flute so that edge is high.
  • Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries.
  • Bake at 200 C on sheet of aluminum foil for 45 minutes, or until crust is nicely browned.
  • Serve warm or cool, with cream if desired.

Nutrition Facts : Calories 246.4, Fat 6.3, SaturatedFat 1.3, Sodium 71.3, Carbohydrate 47.3, Fiber 7, Sugar 18.4, Protein 3.3

EMERIL'S STRAWBERRY CRUMB PIE



Emeril's Strawberry Crumb Pie image

Make and share this Emeril's Strawberry Crumb Pie recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Dessert

Time 2h

Yield 1 pie-tart, 8-10 serving(s)

Number Of Ingredients 13

1/2 cup butter
3 ounces cream cheese
1 1/4 cups all-purpose flour
1 pinch salt
1/3 cup sugar
1/2 cup all-purpose flour
3/4 cup oatmeal
4 tablespoons butter, melted and cooled slightly
6 cups quartered strawberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
  • Preheat the oven to 350 degrees F.
  • Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling.
  • Increase the oven temperature to 375 degrees F.
  • In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.
  • Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Nutrition Facts : Calories 443.5, Fat 22.1, SaturatedFat 13.4, Cholesterol 57.5, Sodium 175.6, Carbohydrate 57.8, Fiber 3.7, Sugar 26.1, Protein 5.8

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From lcbo.com


STRAWBERRY CRUMBLE (THE BEST STRAWBERRY CRISP)
2021-07-28 Transfer the coated strawberries to an 8-inch x 8-inch baking dish, lightly greased with coconut oil. Set it aside. Next, in a large mixing bowl, add oats, flour, sugar, cinnamon, and coconut flakes. Rub in softened dairy-free butter or soft coconut oil until it forms a crumbly, breadcrumb-like texture.
From theconsciousplantkitchen.com


CRANBERRY-STRAWBERRY CRUMB PIE RECIPE | REAL SIMPLE
Advertisement. Step 2. Toss cranberries, strawberries, sugar, cornstarch, and salt in a large bowl. Transfer to frozen pie shell and return to freezer. Step 3. Meanwhile, make the crumb topping: Combine flour, sugar, cinnamon, ginger, and salt in a medium bowl. Add butter and use your fingers to work it into dry ingredients until clumps form.
From realsimple.com


STRAWBERRY-ALMOND CRUMBLE PIE RECIPE - COUNTRY LIVING
2022-03-04 Wrap disk in plastic and chill at least 2 hours or up to overnight. Make the almond crumble: Combine almonds, oats, flour, brown sugar, lemon zest, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until butter is incorporated and mixture forms small clumps. Chill at least 1 hour or up to overnight.
From countryliving.com


STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING - A FOOD LOVER'S LIFE
Bake in the center of a 400F oven for 20 minutes then reduce the heat to 350F. (The higher heat at the beginning of baking will set up the edges of the pie crust.) Bake at 350F for an additional 30-40 minutes. Check for color ½ way through and tent with foil if …
From afoodloverslife.com


EASY RHUBARB STRAWBERRY CRUMBLE PIE - GILDED AGE COOKS
2020-06-05 Easy Rhubarb Strawberry Crumble Pie. downtonabbeycooks · June 5, 2020 · There is nothing that says Summer has just arrived like a rhubarb-strawberry pie. The two are ready to harvest about the same time so it makes sense that they were put into pie. A crumble pie gives you the best of both the pie and crumble, with a pie crust on the bottom and …
From downtonabbeycooks.com


STRAWBERRY RHUBARB PIE SQUARES | ANDY'S EAST COAST KITCHEN
2022-05-20 Now, in a bowl mix together the strawberries, rhubarb, sugar, cornstarch, and lemon zest. Now pour this mixture over the crust and then top it with the remaining 1/3 of the pie dough crumble. Lightly press down. Place pan in preheated over and bake for 50 minutes. When done, remove from oven and allow to fully cool.
From theeastcoastkitchen.com


STRAWBERRY CRUMBLE - EASY STRAWBERRY DESSERT RECIPE - DAISIES & PIE
2022-05-23 Preheat the oven to 180C / 3650F / Gas Mark 4. Wash and hull the strawberries – then slice into quarters. Tip the strawberry quarters into the oven proof dish – and then scatter over the 2 tbs of brown sugar. Stir the brown sugar into the strawberries. Make up the crumble topping – add the flour and butter to a mixing bowl.
From daisiesandpie.co.uk


STRAWBERRY RHUBARB PIE WITH CRUMBLE TOPPING - CLOUDY KITCHEN
2021-08-02 Combine the strawberries, rhubarb, vanilla, salt, and 100g of the sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook for a further 5 minutes. Combine the remaining 150g sugar and corn starch in a small bowl.
From cloudykitchen.com


STRAWBERRY RHUBARB CRUMBLE PIE | BETTER HOMES & GARDENS
Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Step 4. …
From bhg.com


STRAWBERRY RHUBARB CRUMBLE PIE - ESSENCE EATS
2021-05-10 Make the pie: Preheat the oven to 350F. Lightly flour a work surface. Roll out the pie dough to be 2 inches larger than the diameter of the pie pan. Carefully transfer the pie crust to the pie pan and flute the edges. Then add the pie filling and top with the crumble mixture. Brush the edges of the pie crust with egg wash and sprinkle sugar on ...
From essenceeats.com


STRAWBERRY BLACKBERRY CRUMB PIE | DOUGH-EYED
In a large bowl, stir together the strawberries, blackberries, sugar, cornstarch, lemon zest, lemon juice, and salt until well combined. It make look a little dry, but give it a couple more stirs, and it should all become well coated in the lemon juice and the strawberry juices. Spread the filling evenly into your frozen pie crust.
From dougheyed.com


BEST STRAWBERRY RHUBARB PIE RECIPES | FOOD NETWORK CANADA
2010-06-03 Line pan with pastry, trim and cinch edges. Chill until ready to fill. Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit. For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes ...
From foodnetwork.ca


STRAWBERRY CRUMBLE PIE – GOING MY WAYZ
2021-08-29 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.
From goingmywayz.com


STRAWBERRY CRUMBLE
In a bowl, combine the strawberries with the cornstarch, sugar, vinegar and the juice and zest of the lemon. Stir well and spread the fruit mixture over the bottom crust. Then sprinkle the rest of the crumble topping over the top. 4. Bake at 375 °F …
From starfinefoods.com


STRAWBERRY CRUMB PIE | FOODLAND ONTARIO
Filling: Gently stir together strawberries, sugar, tapioca, cinnamon and nutmeg. Spoon into pie shell. Sprinkle Crumb Topping evenly over strawberries. Bake for 30 to 35 minutes or until strawberry mixture is bubbly and topping is golden brown. Let cool for 15 minutes or longer. Serve warm with ice cream, if desired.
From ontario.ca


CRUMB-TOPPED STRAWBERRY RHUBARB PIE RECIPE REVIEWS – REDCIPES
Read all Crumb-Topped Strawberry Rhubarb Pie recipe reviews - part 1 - Get more ideas of strawberry pie recipes on RedCipes. Read all Crumb-Topped Strawberry Rhubarb Pie recipe reviews - part 1 - Get more ideas of strawberry pie recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,948 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. Breakfast and …
From redcipes.com


EASY STRAWBERRY CRUMBLE | THE COLLEGE HOUSEWIFE
2020-06-25 Preheat the oven to 375 degrees F. In a large bowl, combine the strawberries, lemon zest and juice, sugar, cinnamon and cornstarch. Set aside to allow the strawberries to naturally release their juices while you make the topping. Prepare the crumble topping. In a smaller bowl, stir together the sugar, flour, oats, cinnamon and salt.
From thecollegehousewife.com


STRAWBERRY RHUBARB CRUMBLE PIE – SWEET THOUGHT
2017-07-16 Place the pie in the oven and bake for 50-55 minutes. After 15 minutes of baking, put the foil ring over the pie. After 35 minutes of baking, spread the crumble over the whole pie, put the foil ring back on the pie and return to the oven. It is critical to add crumble in the last 15-20 min of baking. Longer baking will make the crumble taste ...
From sweetthought.ca


STRAWBERRY RHUBARB CRUMBLE PIE - REAL LIFE DINNER
2022-05-16 Instructions. Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine the rhubarb, strawberries, ⅓ cup granulated sugar, and 1 tbsp cornstarch. Mix well until everything is coated with sugar and cornstarch. Pour the mixture into the pie crust.
From reallifedinner.com


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