When you live just down the street from the strawberry patch, it’s not uncommon to find yourself wandering over there a couple times a week in June. One day you stop in to pick a few just to eat. The next day you head over to grab enough for jam. And later on that week, well, later on that week you pick enough for a strawberry pie. Because there is nothing like fresh strawberries to signal the start of summer, and nothing like homemade pie enjoyed on the front stoop to close out a beautiful day.
Emmett and I have been to the strawberry patch twice in the last week already, and each time he’s stuffed his face with every juicy red berry he could get his hands on. I wasn’t sure how into the actual picking process he’d be, but he dutifully carried around his basket, filling it up, and then emptying it out when he felt he’d picked enough to enjoy. I’m telling you, there’s nothing better than just plopping down in the strawberry patch and eating berries right off the vine. We met Emmett’s cousins out there one day, some friends came down to pick with us on Monday, and since I somehow managed to ruin my first batch of freezer jam, I’m sure we’ll be back later this week.
I think that’s what I love most about strawberry season, it’s fleeting, and the pressure to enjoy the berries at their peak is on. I’ve been spoiled by this berry farming life, and I can’t hardly stand the sad excuse that is out of season berries. Just call me a snob, I deserve it.
This recipe for Strawberry Crunch Pie is actually a few recipes thrown together, but since Taylor ate almost the entire thing by himself, I’d say it went over alright. I think next time I make it I’ll throw in a bit of rhubarb, just because strawberries have so much liquid in them, and despite being patient enough to let it set, the pie was still pretty soupy. Rhubarb is packed full of pectin, so I think that would help it set better.
2 1/2 cups all-purpose (or pastry flour), divided use
1 teaspoon salt
1 tablespoon sugar
1 cups (2 sticks) cold butter, cut into chunks
1/4 cup cold water
1 1/2 pounds strawberries, washed and sliced
1/2 cup sugar
juice of 1 lemon
4 Tbsp cornstarch
1/2 cups flour
1/2 cups rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar
6 Tbsp cold butter, cut in small pieces
1/2 cup pecans, chopped
pinch of salt
Lightly mix 2 cups of the flour, the salt and the sugar in a mixing bowl or in the bowl of a food processor. Cut the butter into chunks and cut into the flour using a pastry cutter. The mixture should look like large crumbs and cling together in clumps. Sprinkle the cold water over the dough and with a fork, mix it in until the dough holds together. Shape the dough into 2 discs, wrap the dough in plastic wrap and pop in the fridge for at least one hour.
While the dough chills, make the strawberry mixture and the topping. Prepare the berries, mix together with sugar, lemon juice and cornstarch. Coat berries evenly.
Mix flour, oats, sugars and pecans. Rub butter chunks into the mixture until the butter seems evenly dispersed. Large crumbs.
Preheat the oven to 400F.
After an hour or so, remove the dough from the fridge and cut in half, pop one in the freezer or save in the fridge for later. Roll the other half out on a floured surface into a sphere large enough to fill your pie plate, about 1/4″ thick. Place in pie plate and spoon in strawberry mixture. Do not pour in any of the juices that have escaped the berries.
Cover the berries with the crumb topping and bake in the oven for 15 minutes. Turn the oven to 375F and bake for another 40 minutes. Be patient!!!! And let the pie cool completely before serving. Enjoy!
I’m really sorry this recipe isn’t easily printable, I’m struggling with my blog’s recipe app, but if you just copy and paste the text into Google Docs or something, you can easily print it that way. Happy pie making!