Strawberry Pie

More crumble bar than traditional pie. A brown sugar and oat crust gets packed into the bottom of a baking dish, three cups of sliced strawberries go on top with a dusting of sugar and flour, then the remaining crumble mixture gets patted over everything. The oats bake up crunchy and golden while the strawberries collapse into a jammy, sweet filling underneath.

The crust-and-crumble mixture is the same for both layers: rolled oats, flour, brown sugar, and melted shortening. Use three-quarters of it for the base and the rest for the top. Pack the bottom firmly so it holds together when sliced, but pat the top gently so it stays crumbly.

The tablespoon and a half of flour mixed with the sugar over the strawberries is the thickener. It absorbs the juice the berries release during baking and turns it into a glossy, syrupy filling rather than a watery mess.

Two ways to serve this: warm from the oven when the filling is loose and saucy, or chilled from the fridge where the filling thickens into a more set, syrupy consistency. Both are good. Different experiences.

Kitchen Tips

• Use ripe but firm strawberries. Overripe berries dissolve completely and leave no berry pieces in the filling.
• Slice the strawberries evenly, about ¼ inch thick, so they cook at the same rate.
• Let it cool at least 15 minutes before cutting warm. The filling needs time to set slightly or it runs everywhere.
• A scoop of vanilla ice cream on the warm version is hard to beat.

Variations

• Mixed berry: Use a combination of strawberries, blueberries, and raspberries for a mixed berry crumble.
• Butter swap: Replace the shortening with melted butter for a richer, more flavorful crumble crust.
• Add lemon zest: A teaspoon of lemon zest in the filling brightens the strawberry flavor.