This month is all about pie! I kicked it off with this perfect pie crust recipe, and then this Fresh Strawberry Pie. I wanted to take the opportunity to update this Streusel Topped Strawberry Pie, because it’s one of my very favorites (right up there with this Coconut Cream Pie, Banana Cream Pie and Chocolate Pie!). It has a sweet, thick and juicy strawberry filling that is the perfect base for a crunchy brown sugar oat streusel. It is essentially strawberry crisp in a pie crust, and it is so good with a scoop of vanilla ice cream! Strawberry season is super short here (we get maybe a couple weeks of fresh local strawberries!), and this is definitely happening a few more times while they’re around!
How to make this Strawberry Pie:
Tips for making this Streusel Topped Strawberry Pie:
This pie crust recipe is very slightly adapted from Martha Stewart. It’s super simple, even for someone who’s not great at pie! If you want to mix up your filling and add a variety of berries, feel free! Just about anything should work in this recipe. A little rhubarb would also be great! 2 tablespoons corn starch will yield a filling that is saucy when warm, and slices perfectly when chilled. If you want it thicker, you can add an extra tablespoon of corn starch.
Can I freeze strawberry pie?
Yes! Because this pie has a filling that is cooked, it freezes perfectly! I recommend baking as directed, then cooling completely and wrapping tightly before freezing. You can either freeze whole or slice and freeze each slice — perfect for a quick treat! To serve, you can thaw overnight in the fridge or for several hours on the counter and warm in the microwave. You can also cover with foil (to prevent further browning) and bake at 325 until heated through. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
