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Fresh Strawberry Pie

Buttery graham cracker crust and delicious strawberries. This cool pie is perfect for a June treat! Plan ahead, as this needs to chill for four hours!
5 from 1 vote
Servings 8


  • 6 Cups Strawberries cut and hulled
  • 1 Cup Sugar
  • 1/8 Tsp Salt
  • 1/4 Cup Corn Starch or Arrowroot Powder
  • 1/2 Cup Water
  • 2 TBS Unsalted Butter I use salted with no issue

Graham Cracker Pie Crust 9"

  • 1/2 Cup Melted Butter
  • 1/3 Cup Sugar


  • Rinse, dry and hull the strawberries. Cut large strawberries in half. Set aside 4 cups. Puree the remaining berries in blender or food processor. Do Not add extra liquid to puree. In a medium sauce pan, whisk together water, corn starch, salt and sugar. Stir in the pureed berries along with the butter. Bring mixture to a simmer over medium-high heat, stirring-Constantly. Cook for one minute.
    Pour 1/2 of the reserved berries into crust, and pour 1/2 of the hot berry mixture over those. Cover with remaining berries, and spoon the rest of the hot mixture on top. Gently shake to coat evenly. Refrigerate for at least 4 hours to set.

Pie Crust

  • Mix together the crumbled graham crackers, melted butter and sugar. Next, press into the bottom, and up the sides a bit in a round pie pan. I like glass. Bake at 400 degrees for 5-8 minutes until it starts to set.


Feel free to use a store bought pie crust.  They are not as tasty, but the pie will still be yummy.  Don't forget to plan ahead, as this has to chill for four hours!