Classic Strawberry Pie

By • June 25, 2012 0 Comments

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Author Notes: I came up with this one summer when strawberries were abundant and I got tired of all the same old pies. You rarely see just a plain strawberry pie in a local diner. My recipe is really simple and really delicious. It can be adapted to blueberries and other fruit combos and what 's more perfect for a July 4th weekend pot luck than an old fashioned strawberry pie? If you want to add red, white blue decorations - just throw on some blueberries and whipped cream!
And yes if you're feeling ambitious by all means make you're own crust. As much as I like a lovely flaky crust - this time of the year I'll take help from Pillsbury and spend and spend the hour at the beach instead.


Serves 8-10


  • 2 pounds Strawberries, hulled and quartered
  • 1/2 cup Brown sugar (or white)
  • 1 teaspoon combination lemon/orange zest
  • 3 tablespoons Cornstarch
  • pinch Salt
  • 1 teaspoon Lemon Juice
  • 1 Pie Crust, thawed

For Topping

  • 1/2 cup Flour
  • 1/3 cup Brown Sugar
  • 3/4 cup Quick cooking oatmeal
  • 1/2 cup Walnuts, chopped
  • 5 tablespoons Melted sweet butter
  • 1/2 teaspoon Vanilla
  1. Preheat oven to 350 degrees. Thaw crust and line a 9-inch pie shell it – prick the bottom of crust and bake for about ten minutes. Let cool.
  2. While the crust cools mix all the filling ingredients. Then combine all ingredients for topping until in resembles thick cornmeal. Fill the cooled pie crust with the strawberry mixture and carefully spread oat topping all over top of pie.
  3. Bake the pie for about 50 minutes. Place a large cookie sheet right under the pie since there’s a good chance the filling will bubble over. Cool and serve. (With or without whipped cream)

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