Strawberry Crumb Pie


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Strawberry Crumb Pie is the perfect vehicle for the sweetness and flavor of summer's favorite berry. Strawberries' bright red color hints at their healthful properties, too—they are rich in carotenoids which help decrease the risk of heart disease and some cancers, and generally boost the immune system.

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  • 3 pt. fresh strawberries, hulled and halved
  • 1/4 C. sugar
  • 1/4 C. cornstarch
  • 1 1/3 C. sifted flour
  • 1/2 C. shortening (trans-fat-free margarine is a healthy choice)
  • 1-2 Tbs. water
  • 1/4 C. brown sugar
  • 1/2 Tbs. cinnamon
  • 1/2 C. light cream (optional)

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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 C. of this mixture. Sprinkle water over remainder, toss with fork, and press into ball. On lightly floured surface, roll out pastry 1 ½" larger than inverted 9" pie plate. Fit into plate and trim ½" 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 400 F on sheet of aluminum foil for 45 minutes, or until crust is nicely browned. Serve warm or cool, with cream if desired.

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