Strawberry Pie with Streusel topping
There’s something undeniably irresistible about a freshly baked pie, with its flaky crust and luscious filling. And when it comes to a perfect summer dessert, few things can rival the delectable combination of strawberries and a buttery streusel topping. Today, we delve into the realm of gluten free strawberry pie with streusel topping, a divine creation that marries the natural sweetness of ripe strawberries with the delightful crunch of a buttery, crumbly streusel.
A Symphony of Flavors: Strawberry pie is a delightful symphony of flavors that begins with a tender, buttery crust. This foundation provides the perfect canvas for the star of the show: fresh, juicy strawberries. As the pie bakes, the strawberries release their natural juices, creating a burst of sweet and tangy flavors that meld beautifully with the pastry.
The streusel topping takes this dessert to a whole new level of deliciousness. Comprised of a mixture of flour, almond flour, butter, sugar, and vanilla, the streusel adds a delightful crunch and a slightly caramelized flavor to every bite. It’s the perfect complement to the juicy strawberries, creating a delightful textural contrast that elevates the pie’s overall experience.
Versatility and Creativity: One of the great things about this gluten free strawberry pie is its versatility. While the classic combination of strawberries and streusel is undoubtedly a winner, you can always experiment with different variations to suit your taste. For instance, you could add a hint of lemon, lime or orange zest to the strawberry filling for a refreshing twist, or toss in a handful of blueberries or raspberries to add an extra burst of color and flavor.
Additionally, you can customize the streusel topping to your liking. If you prefer a nutty flavor, try incorporating chopped almonds or pecans. For those who enjoy a touch of spice, a pinch of ginger or cardamom can add an intriguing dimension. The possibilities are endless,
Freezer (refrigerator) Streusel: The best thing about the streusel recipe for this pie is that it is made ahead like cookie dough and can be kept in the fridge up to a week or in the freezer for months. It is a convenient way to have streusel on hand whenever you need it. You can easily adjust the quantity of streusel by grating as much as desired for each recipe.
With this recipe you now have a versatile and convenient freezer streusel recipe that can be grated over your favorite baked goods whenever you desire that delightful crunch and sweetness. Enjoy the ease and deliciousness of this make-ahead streusel!
About 1:1 Gluten Free Flours: As with all of my recipes, this recipe is designed to work with ready made 1:1 (cup for cup) gluten free flour blends. You can choose from one of the many available in stores and online. We routinely test our recipes with King Arthur Measure for Measure, Cup4Cup, Better Batter Original, Bob’s Red Mill and Domata. You can also make your own blend using one of my recipes which you can find by clicking here.
Strawberry Streusel Pie
- 1 pie 9" deep dish pie crust Recipe Here
- 6 cups fresh strawberries (approx, 900g or 2 pounds) hulled and halved or quartered
- 200 g granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon lime juice optional
- 1 teaspoon lime zest optional
- 112 g brown sugar
- 112 g unsalted butter room temperature
- 112 g almond flour
- 112 g gluten free 1:1 flour blend
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Preheat your oven to 350℉
Make the Streusel
In the bowl of a stand mixer fitted with a paddle, mix all of the streusel ingredients just until combined. Form into one or two blocks, wrap in plastic and refrigerate or freeze until hard ( approximately 2 hours).
When ready to use the streusel, remove it from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. If you have kept it in the fridge you should be able to use it right away.
Roll out the dough into a circle large enough to fit a 9-inch deep dish pie plate. Carefully transfer the dough to the pie dish and press it gently against the bottom and sides. Trim or crimp any excess dough hanging over the edges.
Dock the bottom of the pie crust with a fork. This involves gently poking holes all over the bottom of the crust. This will prevent the crust from puffing up too much during the par baking process.
Line the pie crust with parchment paper, aluminum foil, or heavy duty BPA free plastic wrap (see notes). Make sure the paper or foil covers the entire crust, including the edges. This will prevent the crust from browning too quickly.
Fill the lined crust with pie weights or dried beans. These weights will help to weigh down the crust during baking and prevent it from puffing up too much or sliding down in the pan. Make sure they are evenly distributed across the entire surface of the crust.
Place the pie dish with the weighted crust in the preheated oven.
Bake the crust for about 10 minutes. This initial baking time will help set the crust and prevent it from becoming soggy when adding the filling later.
After 10 minutes, carefully remove the parchment paper or foil and the pie weights or beans. Set them aside for later use.
Return the empty pie crust to the oven and bake for an additional 5-7 minutes, or until the crust looks dry and beginning to firm up. Remove from the oven and set aside.
Combine the sugar and cornstarch in a small bowl and mix well.
In a large bowl, combine the halved strawberries, lime juice, and lime zest (if using). Add the cornstarch mixture and toss everything together until the strawberries are well coated.
Pour the strawberry filling into the prepared pie crust, spreading it out evenly.
Take a box grater and grate the frozen streusel over a piece of parchment or directly onto your pie. The grated streusel will have a fine, crumbly texture, make sure to spread it evenly over the surface of your pie.
Place the pie dish on a baking sheet to catch any drips, and then transfer it to the lower rack of your preheated oven.
Bake the pie for about 40-45 minutes, or until the crust is golden brown and the strawberry filling is very bubbly. Check your pie after 30 minutes and if it is getting too dark cover it with foil for the remaining cooking time.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour to set before serving.
Serve the whole strawberry pie at room temperature or slightly chilled. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
If you would like to see a full demonstration of this pie check out my free pie class by clicking here - I also go over how you can use plastic wrap safely in the oven.