Start to Finish: 30 minutes hands-on; 3 to 4 hours total
Servings: 8 to 10
Difficulty Level: Beginner
It’s sweet, tart and totally refreshing. Homemade strawberry pie is the ultimate hot weather treat, and it’s one of those dishes that benefits from having few ingredients; the berries are the stars here. Pair sweet strawberry filling with a sweet, nutty graham cracker crust for a dessert that’s always in season.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 5 cups strawberries (about 2 1/2 pints)
- 1/2 cup sugar
- 4 tablespoons water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
You can buy graham cracker crumbs, but if you’re starting with whole graham crackers, run them through a food processor to turn them into crumbs.
This pie is perfect in its simplicity, but you can make any number of adjustments to suit your tastes.
- Use a store-bought graham cracker crust, or roll out a store-bought traditional crust. Completely bake the crust according to the package directions before adding the filling.
- If you prefer to let the strawberries shine, make a milder version of this crust. Substitute white sugar for brown sugar and leave out the spices.
- If you want to make a crust with even more flavor, use chocolate cookie crumbs in place of graham cracker crumbs. Substitute white sugar for brown sugar.
- Melt semi-sweet chocolate and paint a thin layer of it over the crust, then chill the crust until the chocolate is hard. This step not only adds flavor, but helps prevent the crust from becoming soggy.
- Give the filling more consistent texture by finely chopping all the strawberries instead of leaving them half-sliced. Add all the berries to the saucepan with the sugar; there’s no need to increase the amounts of the other ingredients.
- Decorate the pie by arranging strawberry slices in patterns on top of it.
- If you prefer a baked two-crust pie, you can simply mix chopped berries with sugar and cornstarch and pour the mixture into an unbaked pie crust and top it with another crust. By the time the top crust is golden brown, the berries will be softened and sweet.
Cover strawberry pie by pressing plastic wrap onto its surface. This step prevents the filling from developing a sticky film. Keep the pie refrigerated and eat it within 2 to 3 days.