Traditional recipes

Strawberry–Pistachio Crumble Pie

Strawberry–Pistachio Crumble Pie

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Juicy, fruit-filled pies call for a baked-through bottom crust.



  • ¼ cup (packed) light brown sugar
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon ground cardamom
  • 6 tablespoons unsalted butter, chilled, cut into pieces

Filling and Assembly

  • 2 pounds strawberries, hulled, halved if large (about 6 cups)
  • 5 tablespoons tapioca starch
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cream cheese, room temperature
  • 1 blind-baked Sister Pie Crust, cooled
  • 2 tablespoons chopped pistachios

Recipe Preparation


  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.

  • Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.

Filling and Assembly

  • Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.

  • Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.

  • Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1½–1¾ hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.

  • Top pie with chopped pistachios just before serving.

  • Do Ahead: Pie can be baked 1 day ahead. Store uncovered at room temperature.

Recipe by Lisa Ludwinski, Sister Pie, Detroit, MI,Photos by Jesse David Green

Nutritional Content

Calories (kcal) 450 Fat (g) 26 Saturated Fat (g) 14 Cholesterol (mg) 55 Carbohydrates (g) 51 Dietary Fiber (g) 4 Total Sugars (g) 18 Protein (g) 6 Sodium (mg) 260Reviews SectionThis is my go-to summer strawberry pie. I tend to use my own recipe for the crust, but the filling and pistachio crumble (omg the pistachio crumble) are to die for. Best. Strawberry. Pie. Ever.AnonymousLas Vegas, NV04/05/20This has got to be the worse recipe that I have ever found on the internet. I cannot believe that I spent so much money on this horrible-tasting thing. The strawberries, the tapioca starch, the pistachios! Oh, my!My husband and I had one piece and I threw the entire thing in the garbage. I was so happy that I did not make it to serve to guests.It deserves no stars!San Antonio, Texas03/15/20Had a load of late summer strawberries and remembered seeing this recipe way back, thought I would try it and OMG totally worth the work! So good. Followed the recipe exactly. I used my own pastry recipe but blind baked as directed. After blind baking the crust was quite brown so I made a foil ring and baked the remaining 1 3/4hours with it on also a square of foil over the crumble mid bake as it was getting brown. Had extra filling and crumble so I filled two ramekins and baked them too sans pastry they were done in 35mins. I urge you to use the tapioca I have always used cornstarch for pies but tapioca was definitely better. Will definitely make this recipe again!AnonymousKelowna BC08/27/19


  1. Hearne

    Nothing of the even calculation.

  2. Jakeem

    It has no analogues?

  3. Guafi

    Of course, it goes without saying.

  4. Nihal

    Please, in more detail

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