strawberry + pistachios crumble Pie

strawberry + pistachios crumble Pie


6 cups sliced strawberries

1/2 cup sugar

zest and juice of half a lemon

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Single All Butter Pie Dough

freshly ground black pepper (optional)

1 cup of Pistachio Crumble Topping, recipe follows

1/3 cup chopped pistachios



Preheat the oven to 375 degrees. Roll out the pie dough to 11” in diameter and place in a greased 9” pie dish. Trim and crimp the edges of the dough, and prick the bottom of the crust about 20 times with a fork. Chill the dough for 30 minutes. In a large mixing bowl, add the strawberries, sugar, lemon zest and juice, flour, salt, and vanilla extract. Combine well. Put the strawberries in the pie dish and grind about 1/4 teaspoon of black pepper over the strawberries (if desired). Top the pie with the Pistachio Crumble. Bake for about an hour. If the crust and topping start to look too brown, you can cover the pie with foil until the completion of the baking time. Once out of the oven, scatter the chopped pistachios over the top. Allow to cool before serving.


Pistachio Crumble Topping

1/2 cup shelled and chopped pistachios

3/4 cup flour

3 tablespoons sugar

1/2 teaspoon salt

6 tablespoons cold butter, cubed


In a small mixing bowl, whisk together all of the dry ingredients. Add the butter and massage the butter into the dry ingredients with your hands until the crumble forms. Chill the crumble until you are ready to use it. Store the crumble in the freezer for up to 6 months.