Strawberry Crumble Pie

I absolutely love Strawberry Pie .... so when I found this recipe, I had to try it, even if it meant cranking up the oven on a 90 degree day!  I ended up using another crust recipe, so if you have a favorite, I'm sure that would be fine.

Strawberry Crumble Pie

Food Network Magazine

For the Crust

1 & 1/4            cups all-purpose flour, plus more for dusting

1            tablespoon granulated sugar

1/2         teaspoon kosher salt

1/4         cup cold vegetable shortening

6            tablespoons cold vegan butter, cut into cubes

2            tablespoons ice water

2            tablespoons apple cider vinegar

For the Topping

3/4            cup rolled oats

1/2            cup all-purpose flour

1/2            cup packed light brown sugar

1/2            teaspoon kosher salt

1/4            teaspoon ground allspice

1/4            teaspoon ground ginger

6               tablespoons cold vegan butter, cut into cubes

For the Filling

2            pounds strawberries, hulled and halved

1/2         cup packed light brown sugar

1/4         cup granulated sugar

2            teaspoons instant tapioca

1            tablespoon fresh lime juice

1/2         teaspoon ground cardamom (I didn’t use)

Pinch of kosher salt

Make the crust.  Pulse the flour, granulated sugar and salt in a food processor until combined.  Add the shortening and pulse a few times until it is in pea-size pieces.  Add the ice water and vinegar; pulse a few times until the dough starts coming together but is still crumbly.  Turn out onto a sheet of plastic wrap and form into a disk.  Wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl.  Using your fingers, work the vegan butter into the mixture until clumpy.  Refrigerate until ready to use.

Put a baking sheet in the lower third of the oven; preheat to 400 degrees.  Make the filling:   Combine the strawberries, brown sugar, granulated sugar and tapioca are dissolved and the strawberries are evenly coated.  Set aside.

Roll out the dough into a 12-inch round on a lightly floured surface.  Ease into a 9-inch pie plate.  Fold the overhanging dough under itself and crimp the edges with your fingers or a fork.  Refrigerate until firm, at least 15 minutes.  Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping.  Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour.  Transfer to a rack and let cool completely, at least 4 hours.