| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 2 hr 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 1 stick cold unsalted butter
- 3 ounces cold cream cheese
- 1 1/4 cups all-purpose flour, plus more for dusting
- Pinch of salt
- 1 stick cold unsalted butter
- 3 ounces cold cream cheese
- 1 1/4 cups all-purpose flour, plus more for dusting
- Pinch of salt
- 3/4 cup rolled oatmeal
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 3/4 cup rolled oatmeal
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 6 cups (2 pounds) hulled, quartered strawberries
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon grated orange zest
- 6 cups (2 pounds) hulled, quartered strawberries
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon grated orange zest
Instructions
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Reviews
I make this every summer and always get compliments!
My sister made this pie and served it warm with vanilla ice cream. OMG—I can’t stop thinking about it. It was gorgeous and might be one of my new fave desserts OF ALL TIME!
I saw that other review and thought I would throw in my two cents. I have delighted people many a time by serving it. I think being an experienced baker might help with the time issue? It takes a fairly normal amount of time in my opinion and has the perfect blend of textures and flavors. I highly recommend this recipe.
Tasted good, but not worth the time to prep. Make the crust, chill it. Put the crust in the pan, chill it. Bake the crust, let come to room temperature. Make the topping, chill it. If you have all day to make it, then you won’t be disappointed, but I have had other strawberry pies that are just as good and don’t require a day off work to make it