Strawberry Crumb Pie is the perfect vehicle for the sweetness and flavor of summer’s favorite berry. Strawberries’ bright red color hints at their healthful properties, too–they are rich in carotenoids which help decrease the risk of heart disease and some cancers, and generally boost the immune system.

This tender pie is heaped with berries and topped with a mouth-watering cinnamon and brown sugar crumb topping. You can serve it warm or cool, with or without cream. Either way, it’s summer dessert heaven.

INGREDIENTS

3 pints fresh strawberries, hulled and halved
1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups sifted flour
1/2 cup shortening (trans-fat-free margarine is a healthy choice)
1-2 tablespoons water
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup light cream (optional)

1. Combine strawberries, sugar, and cornstarch and let stand while you make the pastry.

2. Combine flour and salt in a bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of this mixture. Sprinkle water over remainder, toss with fork, and press into ball.

3. On lightly floured surface, roll out pastry 1 1/2” larger than inverted 9” pie plate. Fit into plate and trim 1/2” beyond plate edge. Fold under to make double thickness around the edge, and flute so that edge is high.

4. Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries.

5. Bake at 400F on sheet of aluminum foil for 45 minutes, or until crust is nicely browned.

6. Serve warm or cool, with cream if desired.

Serves 6 - 8.

Have a favorite strawberry recipe? Join the discussion at Care2 Connect Strawberry Time!, if you’re already a Care2 Connect member. And if not, join us at Care2 Connect.