The Old Boy's Strawberry Pie Recipe - Allrecipes.com
The Old Boy's Strawberry Pie Recipe
  • READY IN hrs

The Old Boy's Strawberry Pie

Recipe by  

"This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! You will LOVE this. 'The Old Boy' is my dad, but my mom remembers her grandmother making a pie like this when she was young."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
  2. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
  3. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
  4. Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
  5. Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

By utilizing the suggestions of previous reviewers and adding a couple of my own, this pie turned out beautifully. I'll definitely be making this pie again and again. Here's what I recommend. 1) Taste your strawberries first to determine how sweet they are. This will help you decide how much sugar to use. 2) As suggested by a previous reviewer, discard the excess sugar, flour and cornstarch mixture to prevent your pie from becoming goopy and soupy. 3) Make a brown sugar oatmeal crumble topping for your pie by combining one stick of butter, 1 cup brown sugar, 3/4 cup oatmeal, 3/4 cup flour, 1/2 teaspoon cinnamon and a pinch of salt. The topping will be beautiful and brown.

 
Most Helpful Critical Review
Mar 29, 2010

A pie that doesn't turn out is worthy of *no* stars. Not even if the topping was good, which this was. I should have expected it. A half cup of flour and a tablespoon of cornstarch is waaaaay too much thickener for four cups of ANY kind of fruit and I should have followed my gut and trusted my 50 years of baking experience. I even used five cups of berries and it still was a pasty, raw floury, unappetizing goo. (This literally WAS inedible - I'm not exaggerating merely to stress a point) It was a beautiful pie, I'll give it that, because the crust was great (Harden Your Arteries Pie Crust) and the topping was beautiful and delicious. But the disaster is obvious immediately upon cutting into it. Had this recipe called for half the amount of thickener I might have ended up with a decent pie, but the recipe is what it is and, if prepared as is with the error in the ingredients, is simply awful and a failure. (For those of you who are interested, I have posted a personal photo of the cut slice which is worth a thousand words)

 
Sep 07, 2003

This pie was very easy and very sweet! I thought the crumble topping might taste better made with brown sugar?! It seemed to harden up a lot and not really "crumble". I may try brown sugar next time I make it. Also, a tip if you have extra flour, sugar and cornstarch that does not mix in completely with the strawberries throw it out and do not add it to the pie. I made that mistake and it all sunk to the bottom of the pie so there was a thick layer of white gooey liquid at the bottom. Other than that it was a quick and delicious pie!

 
Jun 11, 2006

This was the best strawberry pie I've ever had! I didn't know if I'd like a baked strawberry pie, as I'd only had the fresh, unbaked kind before but this was fantastic! As soon as I sampled my first slice I was already planning to bake another!!! Incidentally, I prefer it chilled and not eaten warm, as I believe you taste the flavors better.

 
Apr 17, 2005

Since some reviewers commented on the sweetness of the pie, I halved the sugar+flour+cornstarch mixture for the strawberries and slightly drained it on the side before putting the filling in - that helped a lot on the 'runny filling' problem, but it didn't help on the sweetness at all! If you want it less sweet, make sure you cut on the sugar in the crumb topping, because that's what's overly sweet. Also, the pie was white/yellow and rough (I could taste the granular sugar even though I sifted it), so definitely use brown sugar (sifted) for a better texture. Overall, if it weren't for the filling, this would've tasted like chunks of white sugar.

 
Apr 15, 2011

Absolutely delicious! I cut down on the sugar just a bit after reading reviews. I was unsure as to what to do with the leftover cornstarch/flour mixture once the berries were coated, so I tossed it out and I think that was the right thing to do (rather than putting it in the pie). I'll make this pie often! It's the BEST!

 
May 19, 2008

This pie is fantastic!! I added blueberries and turned it into a fresh berry pie. The crumb topping is to die for!

 
Jul 16, 2004

This pie looked very nice and bubly coming out of the oven. I followed the advice of another reviewer and did not mound the strawberries so much, I'm glad I spread the berries out a bit. It took a turn for the worst when being served, it did not look too great on the plate, even if I let it cool down considerably. Nevertheless, it tasted great! We had the pie warm with ice cream on the side, what a treat! I will make this again and add more nutmeg to the topping next time.

 

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Nutrition

  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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