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A June strawberry pie with whipped cream on a ruffled stoneware plate, blue and white striped linen and dessert forks alongside

Fresh Strawberry Pie

A fresh strawberry pie for the few weeks each June when local berries are at their best — a baked graham cracker crust, glazed strawberries piled in, and a thick layer of fresh whipped cream. The crust bakes; the rest just chills until it sets.
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Prep Time 1 hour 30 minutes
Chill 8 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Crust
  • 1 1/2 cup graham cracker crumbs about 1.5 sleeves
  • 1/4 cup granulated sugar
  • 6 Tbsp butter, melted
  • 1 pinch salt
Filling
  • 5 pints fresh strawberries divided
  • 1 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 cup water
  • 2 tsp lemon juice
  • 1 pinch salt
  • 2 (3 oz) packages strawberry Jell-O
  • 1 tsp real vanilla extract or vanilla bean paste
  • 2 tsp strawberry extract
Whipped Cream
  • 3 cups heavy whipping cream very cold
  • 1/4 cup confectioners sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 pinch salt

Equipment

  • mixer, hand or stand optional
  • food processor or blender optional

Method
 

Crust
  1. Preheat the oven to 350°F.
  2. Crush the graham crackers until fine in a food processor or blender.
  3. Mix the crumbs, butter, granulated sugar, and salt in a bowl with a fork until well combined and it looks like wet sand.
  4. Press into a 10-inch pie plate using the bottom and sides of a measuring cup.
  5. Bake at 350°F for 10 to 12 minutes, until golden and fragrant.
  6. Remove from the oven and cool completely on a wire rack.
Filling
  1. Add the granulated sugar, cornstarch, and salt to a saucepan and mix to distribute the cornstarch evenly.
  2. Puree 1 pint of the strawberries in a blender or food processor until liquid.
  3. Add the pureed strawberries, water, and lemon juice to the sugar mixture and bring to a boil over medium heat, stirring constantly.
  4. Remove from heat and stir in the vanilla and strawberry extracts and the Jell-O; stir gently until the Jell-O is fully dissolved.
  5. Hull and halve the remaining 4 pints of strawberries and add them to a large mixing bowl.
  6. When the glaze is completely cooled, add it to the strawberries and fold gently until coated.
  7. Fill the cooled graham cracker crust with the glazed strawberries, arranging slightly so they sit nicely.
  8. Chill in the refrigerator for 8 hours or overnight.
Whipped cream
  1. Chill the mixing bowl, beater/whisk attachment, and container of heavy cream in the freezer for 30 minutes.
  2. Add the heavy cream, confectioners sugar, vanilla, and salt to the cold bowl and beat on high speed until stiff peaks form.
  3. Spread the whipped cream over the chilled, set pie and add a strawberry garnish if you like.
  4. Slice and enjoy immediately.