• Prepare the gluten-free pie dough and chill in a thick, wrapped disc for at least 1 hour. Roll out to fit a 9-inch pie plate and flute edges. Freeze the crust while making the topping and filling. A frozen crust bakes up flakier!

Crumb Topping

• In a small bowl stir together sugar, brown sugar, egg yolk, and salt. Add melted, warm butter and stir to combine.
  ⅓ cup packed brown sugar, ⅓ cup granulated sugar, 1 egg yolk, ⅛ teaspoon salt, 8 tablespoons unsalted butter
• Mix in the flour until no flour pockets remain and it becomes a thick dough. Set aside.
  1 ¼ cup gluten free all purpose flour

Strawberry Pie Filling

• Preheat oven to 400ºF. Place a baking sheet lined with parchment paper (to catch any drips) on the middle rack to preheat with the oven.
• In a large bowl stir together strawberries, sugar, brown sugar, tapioca, and lemon juice. Add 3 tablespoons of the crumb topping to the filling and combine. This helps build the structure of the filling.
  6 cups fresh strawberries (about 2 pints), ½ cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup instant granulated tapioca, 1 tablespoon fresh lemon juice
• Let the mixture sit for 10 minutes while the oven finishes preheating. This gives time for the tapioca to soften before baking.
• Pour the filling into the frozen crust. Clump off the streusel and sprinkle over the strawberries.

Baking

• Carefully transfer the assembled pie to the hot baking sheet. Bake for 15 minutes.
• Leave the pie in the oven, but reduce the temperature to 350ºF and continue baking for 35-45 minutes. At this point, I place a pie shield on to protect the crust edges. The pie is finished baking when the filling starts to bubble throughout, not just at the edges. If the streusel is becoming too browned before the pie is done, very loosely tent foil over the top while it finishes baking.
• Let the pie cool on a wire rack for 4 hours for filling to set and thicken. Serve at room temperature or slightly warm with ice cream or whipped cream.