I love the California summer. What we enjoy most is U-pick fruits in the farm, a lot berries, cherries, peaches, etc.

We went to strawberry U-pick recently and got a big harvest of strawberries. I make this strawberry crumble pie right after we returned from the farm.

Strawberry Crumble Pie is the ultimate summer dessert, filled with juicy and fruity fresh strawberry and topped with crumbles. The addition of peanut in my recipe makes much better crumble topping.

Strawberry Crumble Pie can be served when it is warm or cold after chilled in the fridge. You can also enjoy it with ice cream as afternoon dessert.

ingredients

Pie crust:
Cake flour: 180g
Sugar: 20g
Unsalted butter: 75g
Water: 50g
Pie weights or dried beans for blind baking
Note: the above ingredients can make a pie crust with 9″ or 9.5″ pie plate
Crumble topping:
Bread flour: 60g
Unsalted butter: 40g
Sugar: 20g
Roasted peanut: 50g
Pie filling:
Strawberry: 350g
Unsalted butter: 45g
Egg: 1
Sugar: 55g
Milk: 90g
Bread flour: 25g
Salt: 1/2tsp

Special tool: 9.5″ pie plate

instructions

Prepare dough for pie crust:
Sift 180g cake flour into a large mixing bowl, add 20g sugar.
Cut 75g unsalted butter into small cubic, ~1cm. Add butter into the dried ingredients.
Use hand to combine butter and flour until the flour is moistened and the mixture looks like fresh breadcrumbs. You can also use food processor for this step.

Add 50g water, use hand to mix and combine all ingredients to form a wet dough.
Wrap the dough in plastic wrap, refrigerate for at least 1hour, no more than 24hours.

Roll the dough:
Take the dough out of fridge, let it sit for 5-10mins to return to room temperature.
Put some flour on the work surface, use rolling pin to roll out the dough into around 12″ circle, no need to be perfect. Make sure the dough is not sticking to the surface, add some flour when needed.
Transfer the dough into the pie plate, gently press the dough down into dish so that it lines the sides and bottom of the pie dish. Make sure you don’t stretch or pull the dough.
Use a kitchen knife to trim off any excess dough on the edge.
Use a fork to poke holes in the bottom of the crust.

Bake the pie crust:
Pre-heat oven to 350°F.
Line the bottom of the crust with aluminum or parchment paper, then fill the bottom with pie weights or some dried beans.
Bake at 350°F for 15mins, remove dried beans and aluminum, bake for another 5mins.

Prepare crumble topping
Cut 40g unsalted butter into small cubic, <1cm.
In a medium mixing bowl, add 60g bread flour, 20g sugar and the butter. Use hand to combine all ingredients until crumbles form.

Crush 50g peanut, add it into the crumbles. Mix crushed peanuts with the crumbles. The crumble topping is ready. Store in fridge for use.

Prepare strawberry pie filling:
Melt 45g unsalted butter in microwave or over hot water on the stove.
In a medium mixing bowl, combine 1egg, 55g sugar, 90g milk, 25 bread flour, 1/2tsp salt. Mix all ingredients using a whisk.
Add the melted butter into the mixture, combine well.

Clean strawberry and cut them into small pieces, 1-2cm. Put them into a large mixing bowl.

Pour the liquid mixture into strawberry. Use silicone spatula to combine the liquid mixture and strawberry. The pie filling is ready.

Make strawberry crumble pie:
Transfer the pie filling into the cooled pie crust, flatten the top with a spatula.
Spread the crumble on top of the pie, try to cover all the surface.

Pre-heat the oven to 350°F, bake for 35mins.
Strawberry crumble pie can be served when it is warm or cold after chilled in the fridge.

Strawberry Crumble Pie

Strawberry Crumble Pie

ingredients

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