Strawberry Crumble Pie
Pies take center stage at the end of the pig roast we host on our farm each year. We make lots of old and new kinds, but nothing says summer like strawberry.
PREP: 15 MIN. + CHILLING BAKE: 50 MIN. + COOLING MAKES: 8 SERVINGS
1¹₄ cups all-purpose flour
Dash salt ¹₄ cup shortening ¹₄ cup cold butter, cubed
3 to 4 Tbsp. ice water
1 cup sugar ¹₄ cup quick-cooking tapioca Dash salt
6 cups halved fresh strawberries
1 cup all-purpose flour ¹₂ cup packed brown sugar ¹₂ cup cold butter, cubed
1. In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling.
3. For the topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over the filling. Place on a rimmed baking sheet.
4. Bake 20-25 minutes. Reduce oven to 375°. Bake until crust is golden brown and filling is bubbly, 25-30 minutes. Cool on a wire rack.
1 PIECE 542 cal., 24g fat (13g sat. fat), 46mg chol., 509mg sod., 79g carb. (44g sugars, 3g fiber), 5g pro.