This pie is the perfect summer dessert with flaky pie crust, juicy strawberry filling, and nutty brown butter streusel! The pie is simple to make and great with vanilla ice cream or freshly-whipped cream. If you're a fan of strawberries, you need to make this recipe ASAP!
Vanilla ice cream or whipped cream,for serving (optional)
Brown Butter Streusel
2lbsstrawberries,hulled and sliced in half
1tsplemon zest (about 1 lemon)
Pinch of Kosher salt
9'' pie plate
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. (Watch how to brown butter here).
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.
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.
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.
*If your strawberries are tart, add another 1-2 Tablespoons of sugar to the filling.**I bake all of my pies on the second oven rack from the bottom.***If the crust or crumble starts to get too browned, tent the pie with tinfoil.