This strawberry tart with a crumble topping is a summertime tradition in our family! Use supermarket shortcrust pastry to speed things up.
By utilizing the suggestions of previous reviewers and adding a couple of my own, this pie turned out beautifully. I'll definitely be making this pie again and again. Here's what I recommend. 1) Taste your strawberries first to determine how sweet they are. This will help you decide how much sugar to use. 2) As suggested by a previous reviewer, discard the excess sugar, flour and cornstarch mixture to prevent your pie from becoming goopy and soupy. 3) Make a brown sugar oatmeal crumble topping for your pie by combining one stick of butter, 1 cup brown sugar, 3/4 cup oatmeal, 3/4 cup flour, 1/2 teaspoon cinnamon and a pinch of salt. The topping will be beautiful and brown. - 16 Jun 2007 (Review from Allrecipes US | Canada)
This pie was very easy and very sweet! I thought the crumble topping might taste better made with brown sugar?! It seemed to harden up a lot and not really "crumble". I may try brown sugar next time I make it. Also, a tip if you have extra flour, sugar and cornstarch that does not mix in completely with the strawberries throw it out and do not add it to the pie. I made that mistake and it all sunk to the bottom of the pie so there was a thick layer of white gooey liquid at the bottom. Other than that it was a quick and delicious pie! - 10 Mar 2003 (Review from Allrecipes US | Canada)
This was the best strawberry pie I've ever had! I didn't know if I'd like a baked strawberry pie, as I'd only had the fresh, unbaked kind before but this was fantastic! As soon as I sampled my first slice I was already planning to bake another!!! Incidentally, I prefer it chilled and not eaten warm, as I believe you taste the flavors better. - 11 Jun 2006 (Review from Allrecipes US | Canada)