My husband loves dutch apple pie and one weekend I was going to make glazed strawberry pie when my husband asked, " Isn't there a baked strawberry pie? There should be you can bake every other type of berry pie." So off to hunting I went looking for a baked strawberry pie, I came across a bunch of two crust pies and then this one caught my eye and it was a must try. It turned out awesome and now my husband has his pie and can eat it too.
Preheat oven to 400degrees. Place a drip pan on lowest shelf to catch pie juices.
To make topping in a medium bowl, mix until fluffy the 3/4 cup white sugar, 3/4 cup flour, butter and nutmeg. ( I use a pastry cutter for this.)
Place cleaned strawberries in deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour and 1 tablespoon corn starch. Gently coat berrys with this mixture; be careful not to crush berries. ( Put berries in a large ziplock bag and coat that way)
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.
Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees. 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.