Marie Saba

From My Kitchen To Yours

Strawberry Streusel Pie

This Strawberry Streusel Pie is a real show-stopper! With bright strawberries under a tender streusel topping, it is both gorgeous and delicious. Often, strawberry pies get a bad rap. They’re known for having a watery filling with bland flavor and mushy texture. Not this pie though. Here are three keys to success.

First, you’ll need a good thickener. I use cornstarch, but minute tapioca works too. Whichever you use, make sure the filling comes to a boil. The boil activates the thickener, ensuring that it does its job. So right before you take the pie out of the oven, look for bubbles. As long as you see those, the thickening process is happening.

Second, you’ll need something to balance the mild flavor of cooked strawberries. I use seedless raspberry jam. Raspberry jam has a tart, punchy flavor and bold red color. The jam adds depth and interest that will make you crave another bite!

Third, to avoid the underwhelming texture of cooked strawberries, you’ll need some structure. Fortunately, both the cornstarch and the jam do exactly that. Just be sure not to cut your strawberries into very thin slices (I suggest stemmed and quartered), or they’ll just become mush.

Hope you enjoy this Strawberry Streusel Pie! As always, if you have questions along the way, just send me an email and I’ll be happy to help.

Strawberry Streusel Pie

Ingredients

For Crust:

1 pie crust (very cold), fitted into a 9″ pie plate

For Streusel Topping:

3/4 cup (105 g) all-purpose flour
1/4 cup (52 g) light brown sugar
1/8 teaspoon Kosher salt
5 Tablespoons (70 g) unsalted butter, melted
1 Teaspoon (4 g) vanilla

For Filling:

1/3 cup (105 g) seedless raspberry jam
3 Tablespoons (22 g) cornstarch
1/2 teaspoon (2 g) Kosher Salt
1 tsp (4 g) vanilla extract
2 lbs. strawberries, stemmed and quartered
1/4 cup (52 g) light brown sugar

For serving: vanilla ice cream, whipped cream

Instructions

To make the streusel, in a medium bowl, use a fork to mix together 3/4 cup flour, 1/4 cup light brown sugar, and 1/8 teaspoon salt. Add melted butter and vanilla. Mix again until clumps form and no flour remains in the bottom of the bowl. Cover with plastic wrap and refrigerate.
In a medium bowl, whisk together 1/3 cup raspberry jam, 3 Tablespoons cornstarch, 1/2 teaspoon Kosher salt, and 1 teaspoon vanilla until smooth. Set aside.
Preheat oven to 415 F (212 C). Line a baking sheet with parchment paper.
In a large bowl, toss strawberries with 1/4 cup light brown sugar. Let sit 10 minutes. Add jam mixture to strawberries and toss gently until all strawberries are coated. Pour strawberry mixture into crust. Sprinkle streusel over berries. Press streusel gently into berries. Place pie on lined baking sheet.
Bake pie at 415 F (212 C) for 20 minutes. Rotate baking sheet, add a crust shield to protect the crust from burning if needed, and reduce heat to 375 F (190 C). Continue baking for 40-45 minutes, or until filling is bubbling and top is golden brown.
Cool 2 to 3 hours before serving. Serve with ice cream or whipped cream, if desired.

Notes:

Make-Ahead Tip: The streusel can be made in advance. Store in an air-tight container in the refrigerator for 2 days.

Make-Ahead Tip: The strawberries can be prepped in advance. Quartered strawberries can be stored in a bowl, covered with plastic wrap, in the refrigerator for up to 24 hours.

Make-Ahead Tip: The crust can be fitted into the pie crust in advance. Double wrap in plastic and freeze for up to 1 month. Do no thaw before using.

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