Strawberry Crumb Pie
- For the Crust:
- 1 stick cold unsalted butter
- 3 ounces cold cream cheese
- 1 1/4 cups all-purpose flour, plus more for dusting
- Pinch of salt
- For the Crumb Topping:
- 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
- For the Filling:
- 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
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.
Photograph by Steve Giralt
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