Introduction
A delightful twist on the classic strawberry pie, this recipe features a crumbly, buttery streusel topping that perfectly complements the fresh strawberries. Perfect for a special occasion or a sweet treat at the end of a long day.
Detailed Ingredients with measures
Pre-made pie crust
450 g fresh strawberries, hulled and sliced
100 g granulated sugar
20 g cornstarch
5 g lemon zest
15 ml lemon juice
5 ml vanilla extract
10 g unsalted butter, melted
Streusel Topping:
80 g all-purpose flour
50 g packed brown sugar
3 g ground cinnamon
60 g unsalted butter, cubed and chilled
30 g chopped pecans or walnuts (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Directions
1. Preheat the oven to 190°C (375°F).
2. Roll out the pre-made pie crust and fit it into a 9-inch pie plate. Trim and flute the edges as desired.
3. In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently to coat the strawberries evenly.
4. Pour the strawberry mixture into the prepared pie crust and spread evenly.
5. In a separate bowl, mix the flour, brown sugar, and cinnamon for the streusel. Add the chilled butter cubes and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.
6. Sprinkle the streusel evenly over the strawberry filling.
7. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
8. Let the pie cool on a wire rack before serving. Serve slightly warm or at room temperature.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 190°C (375°F).
Step 2: Prepare the Pie Crust
Roll out the pre-made pie crust and fit it into a 9-inch pie plate. Trim and flute the edges as desired.
Step 3: Mix the Strawberry Filling
In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently to coat the strawberries evenly.
Step 4: Fill the Pie Crust
Pour the strawberry mixture into the prepared pie crust and spread evenly.
Step 5: Make the Streusel Topping
In a separate bowl, mix the flour, brown sugar, and cinnamon for the streusel. Add the chilled butter cubes and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in chopped nuts if using.
Step 6: Assemble the Pie
Sprinkle the streusel evenly over the strawberry filling.
Step 7: Bake the Pie
Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
Step 8: Cool and Serve
Let the pie cool on a wire rack before serving. Serve slightly warm or at room temperature.
Notes
Preparation Time
Total prep time is approximately 20 minutes.
Cooking Time
The pie will take around 50 minutes to bake.
Total Time
The entire process takes about 1 hour and 10 minutes.
Serving Suggestions
The pie yields 8 servings. Enjoy it as a dessert at any gathering or as a delightful end to your day.
Storage Instructions
Store any leftovers in the refrigerator for up to 3 days. Reheat slightly before serving for the best taste.
Storage Instructions
Room Temperature
Store the pie at room temperature for up to 1 day if you plan to serve it soon.
Refrigerator
If you have leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days.
Freezer
To freeze, wrap the pie securely in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve the streusel-topped fresh strawberry pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a fresh mint garnish for added flavor and presentation. This pie also pairs well with a cup of tea or coffee for a delightful dessert experience.
Nutritional Information
Per serving (1 slice):
– Calories: 290
– Total Fat: 14g
– Saturated Fat: 8g
– Cholesterol: 30mg
– Sodium: 40mg
– Total Carbohydrates: 38g
– Dietary Fiber: 2g
– Sugars: 18g
– Protein: 3g
*Note: Nutritional values can vary based on specific ingredient brands and preparation methods.
Ingredient Substitutions
– Pie Crust: Use a homemade pie crust or a graham cracker crust for a different flavor.
– Fresh Strawberries: Substitute with other fresh berries like blueberries, raspberries, or a mix for a berry medley pie.
– Granulated Sugar: For a healthier option, use coconut sugar or honey, adjusting the quantity to taste.
– Cornstarch: Replace with arrowroot powder or tapioca starch as a thickening agent.
– Lemon Zest and Juice: Substitute with lime zest and juice for a unique twist.
– Vanilla Extract: Use almond extract or omit altogether for a simpler flavor.
– Unsalted Butter: Swap with coconut oil or a dairy-free alternative for a vegan version.
– All-Purpose Flour: Use whole wheat flour or almond flour for a gluten-free option.
– Chopped Pecans or Walnuts: You can use oats for a more crumbly texture or omit nuts entirely if there are nut allergies.
Cook Techniques
Rolling Out Pie Crust
Rolling out pie crust requires a light touch. Use a floured surface and a rolling pin to gently expand the dough to fit your pie plate. Aim for an even thickness to ensure even baking.
Preparing Fresh Strawberries
Hulling strawberries means removing the green tops and the white core. After hulling, slice them evenly to ensure each piece marinates in the sugar and other ingredients uniformly.
Mixing Pie Filling
When mixing the filling, gently toss the sliced strawberries with sugar, cornstarch, lemon zest, lemon juice, and vanilla. The goal is to coat the strawberries without damaging them.
Making Streusel Topping
Combine dry ingredients for the streusel first, then cut in chilled butter using a pastry cutter or your fingers until it resembles coarse crumbs. This creates the crumbly texture essential for streusel.
Baking the Pie
Bake the pie at the right temperature and watch for visual cues. Look for a golden-brown topping and bubbling filling to indicate doneness. If necessary, cover the edges with foil to prevent burning.
FAQ
Can I use frozen strawberries for this pie?
Yes, you can use frozen strawberries, but be sure to thaw and drain excess moisture before mixing them with the other ingredients.
How can I make the pie crust from scratch?
You can make a simple pie crust by mixing flour, butter, salt, and cold water, rolling it out and fitting it into your pie plate.
What can I substitute for cornstarch?
You can substitute cornstarch with all-purpose flour or arrowroot powder, though the texture may vary slightly.
Is the streusel topping optional?
Yes, while the streusel adds a delicious crunch and flavor, you can make the pie without it if you prefer a simpler dessert.
How should I store leftovers?
Store leftover pie in the refrigerator, covered, for up to three days. Reheat in the oven for best results or enjoy it cold.
Conclusion
The Streusel-Topped Fresh Strawberry Pie is a delightful dessert that brings a unique twist to the traditional strawberry pie. The combination of juicy, sweet strawberries with a crunchy, buttery streusel topping creates an irresistible treat that is perfect for any occasion. This pie is sure to impress family and friends, making it an ideal choice for gatherings, celebrations, or simply enjoying at home after a long day.
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