Brown Butter Strawberry Crumble Pie cover

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Brown Butter Strawberry Crumble Pie

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Ingredients

Warning0 allergens identified

Brown Butter Strawberry Crumble Pie

Pie & Assembly

1 pie dough(homemade or store-bought)

1 egg

Vanilla ice cream or whipped cream(optional)

Brown Butter Streusel

½ cup unsalted butter

½ cup all-purpose flour

½ cup quick-cooking oats

¼ cup sugar

¼ cup brown sugar

½ tsp Kosher salt

Strawberry Filling

2 pounds strawberrieshulled and sliced in half

¾ cup sugar

¼ cup cornstarch

1 tsp lemon zest lemon(about 1 lemon)

1 tablespoon lemon juice

1 tsp vanilla extract

pinch Kosher salt

Roll out the pie dough into a 12'' circle. Roll the pie dough over your rolling pin and un-roll it into the pie plate. (If you're using store-bought crust, simply un-roll it into the pie plate.) Crimp the edges with your fingers, or trim the edges and crimp with the tines of a fork. Refrigerate for 20-30 minutes while you prepare the rest of the ingredients.

In a small bowl, whisk together the egg with 1 Tablespoon of water to make egg wash. Set aside.

Preheat the oven to 425°F. Place an oven rack in the lower 1/3 of the oven.** Place a pizza stone or sheet pan on the rack while the oven is heating.

Brown Butter Streusel

Start by browning the butter. Melt the butter in a light-colored pan over medium heat. It will start to simmer and foam up. Stir constantly until the butter smells caramelized and there are golden brown bits on the bottom of the pan. Immediately remove the pan from the heat and pour the butter into a heat-proof bowl to keep it from burning.

In a small bowl, whisk together the flour, oats, sugar, brown sugar, and salt. Using a fork, mix in 4 Tablespoons of the brown butter, just until the mixture forms into crumbs. (You can also use your hands.) Avoid over-mixing. If the mixture is dry, add more brown butter 1 Tablespoon at a time. Set aside.

Strawberry Filling

Pour the strawberries into a large bowl. Add the sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt.

Stir the mixture until the cornstarch dissolves. Set aside.

Assembly

Remove the prepared pie dough from the refrigerator. Brush the bottom and sides with the egg wash. Evenly spread a small handful of the crumble (about 1/4-1/2 cup) on the bottom of the pie plate.

Pour the strawberry filling over the crumble, leaving behind any extra juices. Sprinkle the remaining crumble evenly over the top of the pie.

Place the pie on the hot pizza stone or sheet pan. Bake for 45-50 minutes until the filling is bubbly, the bottom crust is set, and the crust and crumble are deep golden-brown.***

Remove the pie from the oven and let it cool completely. Slice and serve with vanilla ice cream or whipped cream, if desired.

Video Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Butter Perfection 🧈
Cook butter over medium heat until it turns golden amber with a nutty aroma (5-7 minutes), then immediately pour into a cool bowl to stop the browning and prevent burnt flavors in your streusel topping.
Strawberry Juice Management 🍓
Toss fresh strawberries with cornstarch and lemon juice 15 minutes before assembling to draw out excess moisture, then drain the liquid to prevent a soggy pie crust while maintaining juicy filling.
Chill Your Pie Dough 🥶
Refrigerate the rolled pie dough in the pan for at least 30 minutes before filling to ensure a flaky, crisp crust that won't shrink during baking.
Streusel Texture Trick ✨
Use a fork to break apart the brown butter-oat mixture into uneven, bite-sized clusters before sprinkling over filling—this creates superior texture and golden, crispy pieces rather than a dense topping.
Lemon Balance Enhancement 🍋
Add lemon zest directly to the strawberry filling to brighten flavors and complement the nutty brown butter without overpowering the fresh fruit taste.