Strawberry Crumble Pie – a delicious recipe with flour, salt, shortening, cold butter, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2
Preheat oven to 425u00b0. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed
3
.
4
Bake 20-25 minutes. Reduce oven to 375u00b0. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
876
kcal
Calories
35
g
Fat
137
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, Dash salt, 1/4 cup shortening, 1/4 cup cold butter, cubed, and more.
Yes, Strawberry Crumble Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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