Description
A delightful Brown Butter Strawberry Crumble Pie featuring a flaky pie crust filled with a luscious strawberry mixture and topped with a rich brown butter streusel. Perfectly baked to achieve a bubbly filling and a golden crumble topping, this pie offers a wonderful balance of sweet and tangy flavors, enhanced by caramel notes from the browned butter.
Ingredients
Pie Crust
- 1 9-inch pie dough (homemade or store-bought)
- 1 egg
- 1 Tablespoon water (for egg wash)
Brown Butter Streusel
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon Kosher salt
Strawberry Filling
- 2 pounds strawberries, hulled and sliced in half
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon zest (about 1 lemon)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of Kosher salt
Serving (Optional)
- Vanilla ice cream or whipped cream
Instructions
- Prepare Pie Crust: Roll out the pie dough into a 12-inch circle. Transfer it onto the pie plate by rolling it over the rolling pin and unrolling. Crimp the edges using your fingers or a fork. Chill the crust in the refrigerator for 20-30 minutes to firm up before filling.
- Make Egg Wash: In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside for brushing on the crust later.
- Preheat Oven: Heat the oven to 425°F and position a rack in the lower third of the oven. Place a pizza stone or a sheet pan on the rack while the oven heats to create a hot baking surface.
- Bake Brown Butter: Melt butter in a light-colored pan over medium heat. Stir constantly as it simmers and foams. Continue until butter foams subside and it becomes caramel-scented with golden brown bits at the bottom. Immediately remove from heat and pour into a heat-proof bowl to stop cooking.
- Prepare Streusel: In a small bowl, combine flour, oats, sugar, brown sugar, and salt. Add 4 tablespoons of the brown butter and mix with a fork or your hands until crumbly. If mixture feels too dry, add more brown butter by tablespoon to achieve a crumb texture. Set aside.
- Prepare Strawberry Filling: Place sliced strawberries in a large bowl. Add sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Stir until cornstarch dissolves and mixture thickens slightly. Set aside.
- Assemble Pie: Remove chilled pie crust from the refrigerator. Brush the bottom and sides evenly with the prepared egg wash. Sprinkle a small handful (about 1/4 to 1/2 cup) of the crumble mixture on the bottom of the pie plate to create a base layer.
- Add Filling and Top Streusel: Pour strawberry filling over the crumble base, leaving excess juices behind. Evenly sprinkle the remaining crumble topping over the filling.
- Bake Pie: Place pie on the preheated pizza stone or sheet pan. Bake for 45-50 minutes until the filling bubbles, bottom crust sets, and crust and crumble topping turn deep golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to set. Slice and enjoy with optional vanilla ice cream or whipped cream.
Notes
- Use a light-colored pan for browning butter to better monitor color changes and prevent burning.
- Chilling the pie dough before filling helps maintain a flaky crust and prevents sogginess.
- Adding a base layer of crumble under the strawberry filling helps absorb excess moisture and keeps the crust crisp.
- The lemon zest and juice add brightness balancing the sweetness of strawberries and crumble.
- Letting the pie cool fully before slicing ensures clean slices and well-set filling.
- For best results, use ripe, fresh strawberries for natural sweetness and flavor.
- The optional vanilla ice cream or whipped cream complements the warm pie beautifully but can be omitted for a lighter dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
