Strawberry Custard Crumble Pie: the Step-By-Step Recipe for a Delicious, Crunchy and Creamy Pie!

Strawberry Crumble Pie is a delicious and very simple dessert to prepare, ideal for breakfast with a glass of milky coffee or to serve at the end of a meal to end a dinner with guests on a sweet note. In our recipe, a crumbly crumbled shortcrust pastry shell contains a delicious filling made with custard and chopped fresh strawberries: for a fragrant and melt-in-the-mouth result that is truly irresistible.

What is Strawberry Crumble Pie?

Strawberry crumble pie, with its delightful combination of sweet strawberries and crumbly topping, traces its roots to traditional European baking, particularly in countries like Germany and the UK, where fruit crumbles and streusels are popular desserts. These regions are known for their love of incorporating seasonal fruits into baked goods, creating rustic, comforting dishes that make the most of fresh produce.

The addition of custard to strawberry crumble pie likely evolved from the British penchant for pairing fruit desserts with custard sauce, a tradition that enhances the flavor and texture of the dish. Custard, with its creamy richness, provides a perfect balance to the tartness of strawberries and the crispness of the crumble, making each bite a harmonious blend of flavors. This practice of incorporating custard into fruit desserts has become a beloved twist, elevating the simple strawberry crumble cake into a more indulgent and satisfying treat.

Tips to Get the Best Strawberry Crumble Pie

• We recommend using a 7 inches diameter mold, preferably hinged and with a removable bottom, this will make it easier to take out the cake and prevent it from breaking. If you prefer, instead of butter and flour, you can line it with a sheet of parchment paper.
• Make sure to use cold ingredients, especially the butter. It is necessary to work them quickly and with your fingertips, to prevent the pastry from becoming a compact and not crumbly mass when heated.
• Fill the base with the very cold custard and, if possible, let the cake rest in the refrigerator for several hours before cutting it, even better if the next day. The final result will be even more compact.
• You can customize this dessert as you want with some variations. You can fill your crumble cake with a delicate lemon cream, a mascarpone cheese one, or a whipped cream. On the other hand, if you want to make it light, you can prepare a filling based on ricotta cheese or plain Greek yogurt.
• You can also add other red fruits to strawberries, such as raspberries, cherries and currants; or you can replace them with the seasonal fruit you love most.

Can I Use Frozen Strawberries Instead?

Yes, you can! However, it's important to thaw and drain the frozen strawberries well to remove excess moisture, which can affect the texture of the cake. Adjusting the sugar levels might also be necessary, as frozen strawberries can be slightly more watery and less sweet than fresh ones.

Can I Omit or Substitute The Butter From the Pie Crust?

Of course! For a healthier option, you can use alternatives such as coconut oil, margarine, or shortening in equal amounts. Each substitute will slightly alter the flavor and texture of the crust. For a dairy-free option, use vegan butter. Omitting the butter entirely isn't recommended, as it provides the necessary fat to create a tender and flaky crust.

Do I Have to Let the Pie Crust Rest Before Shaping It?

No, you don't need to let the pie crust rest before shaping it in the mold for this particular recipe. The dough can be shaped immediately after mixing and then baked. However, resting the dough for about 30 minutes in the refrigerator can help prevent shrinkage during baking and make it easier to handle.

Why is My Pie Crust So Crumbly?

One common cause is insufficient moisture in the dough; pie crust needs just the right amount of water to hold together without being too wet. Another possibility is overworking the dough, which can lead to a tougher, crumbly texture. Additionally, not enough fat or using very cold fat can also result in a crumbly crust. Ensuring all ingredients are properly measured and mixing the dough just until it comes together can help achieve a better texture.

How Do I Prevent the Pie Crust From Getting Soggy?

First, blind bake the crust by pre-baking it without the filling until it's partially cooked. This helps to create a barrier that prevents the filling's moisture from soaking in. Second, brush the crust with a beaten egg white or melted butter before adding the filling, which can also create a moisture barrier. Lastly, ensure that the filling is not too watery by properly draining any fruit and using thickening agents like cornstarch.

Why is My Custard so Runny and How Do I Fix This?

One common cause is not cooking the custard long enough for it to thicken properly. Make sure to cook it over medium heat until it reaches the desired thickness. Another reason could be incorrect proportions of ingredients, particularly too much liquid or not enough thickening agent like flour or cornstarch. Additionally, adding the hot milk too quickly to the egg mixture can cause the custard to not set properly. To prevent this, slowly temper the eggs by gradually adding the hot milk while continuously whisking.

Will The Crumble Topping Become Soggy In Contact With the Strawberries?

It could happen! Keep the pie in an airtight container in the refrigerator and reheat it briefly in the oven before serving to help restore some of the topping's crispness.

Can I Make Strawberry Crumble Pie Ahead of Time?

Absolutely! Store it in the refrigerator for up to 2 days. When ready to serve, you can warm it in the oven to restore its freshly baked texture. This makes it a convenient dessert option for events or gatherings.

How Can I Serve This Pie?

You can serve the pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, which add a creamy contrast to the crunchy topping and fruity filling. For an extra touch, you can drizzle some fresh cream or a berry coulis over the top. Enjoying it with a cup of coffee or tea makes for a delightful dessert experience.

More Strawberry Recipes for Your Summer

Strawberry Dessert Cups

3-Ingredient Strawberry Mousse

No-Bake Strawberry Tiramisu

Strawberry Clafoutis

3-Ingredients Strawberry Tarts

How to Store Strawberry Crumble Pie

To store the pie, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days. For longer storage, refrigerate it, where it will last for up to 5 days. If you want to keep it even longer, you can freeze the pie for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and warm it in the oven before serving.

How to Make Strawberry Crumble Pie

Start preparing the shortcrust pastry: collect the sifted flour with the granulated sugar and the yeast in a large bowl and mix the powders together with a whisk.

Add the eggs and the cold butter cut into cubes and start kneading with your hands.

At the end you should obtain a smooth and homogeneous dough. Divide the dough obtained in half with the help of a cookie cutter.

Compact half the shortcrust pastry on the bottom of a 7 inches springform pan, well buttered and floured, and set aside.

Now prepare the custard: pour the milk and the lemon zest into a saucepan with a thick bottom, place on the heat and heat until almost boiling. Remove the lemon zest.

In a separate bowl, shell the eggs and add the flour and the granulated sugar, then beat the ingredients together with a hand whisk.

Pour the boiling milk slowly over the egg mixture, continuing to mix the liquid.

Transfer everything into a saucepan.

Place on the heat and leave to cook, stirring continuously, until you obtain a cream of the right density. Let it cool completely.

Once the cream has cooled, pour the custard into the shortcrust pastry shell and spread it evenly with a spatula.

Add the fresh strawberries, cleaned and cut into pieces: keep a couple aside for finishing. Sprinkle the fruit with a little granulated sugar.

Cover the filling with the remaining dough, roughly crumbling it with your hands. Compact the pastry lightly with your hands and place in a hot oven at 356°F (180°C) for approximately 35 minutes.

Once the cooking time is up, take the cake out of the oven, let it cool completely and move it to a serving plate; sprinkle the surface with a light layer of icing sugar. Cut the cake into slices.

Arrange the slices on the dessert plates, bring to the table and serve. Enjoy!