Strawberries and Cream Pie

Strawberries and Cream Pie

While summer technically doesn’t end for a while longer, I think a lot of people consider August the last month of summer and so it’s time to squeeze in as many last summery recipes as possible! I’ve been making this Strawberries and Cream Pie for many years now. It’s really simple to make and is a great way to use up any left over strawberries you may have in your fridge!

Strawberries and Cream Pie

You can use store-bought or homemade pie crust, whatever you prefer! Then add a big old pile of freshly sliced strawberries and a creamy custard-filling. My favorite part? The crumb topping! This strawberry pie is a great alternative to more traditional fruit pies like apple, cherry, or blueberry that you may typically see at parties. That makes this is my go-to pie recipe for spring and summer parties or holidays! And I loveeeeee the creamy and custardy filling that surrounds all the strawberries. I like this pie slightly warmed with a big dollop of whipped cream or vanilla ice cream on top. Long live summer!

Strawberries and Cream Pie

Strawberries and Cream Pie

Ingredients:

For the filling:

  • 1 refrigerated pie crust
  • 2 pints strawberries, stems removed and sliced
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 tsp. vanilla extract

For the crumb topping:

  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/4 cup unsalted butter, melted
  • 1/2 cup plus 2 1/2 tablespoons all-purpose flour

Directions:

For the filling:

  1. Preheat oven to 350 degrees.
  2. Roll out the pie crust and press into a pie dish. Shape the edges in to desired shape. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and sugar together.
  4. Add in the eggs, sour cream, and vanilla extract. Mix for about 3 minutes.
  5. Place the strawberries into the pie crust. Pour the filling evenly over the strawberries.

For the crumb topping:

  1. In a bowl, combine the brown sugar, sugar, cinnamon, and nutmeg. Stir in the melted butter.
  2. Add in the flour and use your hands or a spatula to combine until the mixture has a crumbly texture.
  3. Distribute the crumb topping evenly over the top of the pie.
  4. Bake the pie for approximately 1 hour and 10 minutes.
  5. Let pie cool for at least 4 hours before serving.
All images and text ©

Strawberries and Cream Pie