There are a few certainties for me every single day.
I will eat something delicious, someone will make me laugh out loud, Paul will pinch my bottom, Haley will absolutely blow me a kiss before bedtime, Trevor will tell me he loves me…and rest assured, he will also ask for strawberries.
Strawberries. They can’t grow fast enough. And I can’t buy enough of them. We go through them like breathing.
So when OXO asked if I wanted to test out their new huller (which is awesome, btw. Perhaps one of the most useful and effective tools, ever!)…
and receive a flat of Driscoll’s berries…
… I laughed. Joyously, of course. Um, ya, I want to be a part of it!
Okay, but back to this pie. It’s so freaking good.
You can serve it warm or cold, but it turns into more of a crisp or crumble if you don’t allow it to chill before slicing. Your choice. Goodness knows, I’ve succumbed to not waiting before.
These are all the OXO tools I used to make my pie a reality:
OXO and Driscoll’s Berries are giving you a lucky chance to win all of these tools, too. Or whatever tools you wish to make your own recipe, plus berries for an entire year! Enter by using the PromoSimple widget below (it sometimes takes a minute to load, so be patient.) Good luck!
And check out all these other awesome blogs who are participating!
a farmgirl’s dabbles • Confessions of a Bright-Eyed Baker • Crepes of Wrath • Crunchy Creamy Sweet • Cupcakes & Kale Chips • Diethood • Eat Your Heart Out • Eats Well With Others • Food in Jars • Food n’ Focus • Hoosier Homemade • Never Enough Thyme • Rachel Cooks • Sweet Remedy • Very Culinary
Prep time: 20 minutes
Cook time: 90 minutes
• 3/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon of salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 6 cups fresh strawberries, quartered
• 1 cup sugar
• 4 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 (9-inch) prepared pie crust
For the crumble topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with a pastry blender, until large moist clumps form. Cover and chill until ready to use.
Preheat oven to 375 degrees with rack in middle. In a large bowl, toss strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.
Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely and place in the refrigerator for several hours to set.
(adapted from my Rhubarb-Strawberry Pie)
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