Old-Fashioned Fresh Strawberry Pie

Let’s talk about a few of the ingredients

The ingredients for a strawberry pie are simple:

Strawberries — You’ll want to use fresh, ripe strawberries. Don’t be tempted to use frozen strawberries, or your pie will be watery and mushy.
Sugar – Use granulated sugar. I prefer to use granulated raw cane sugar but white granulated sugar will work just fine.

Cornstarch – Cornstarch acts as a thickener for the strawberry pie glaze. You can substitute arrowroot powder in an equal amount.

Lemon juice – I believe that fresh lemon juice has a nicer flavor than bottled juice, but bottled lemon juice will also work.

Graham cracker crumbs – You can use premade graham cracker crumbs, or you can make your own by coarsely crushing graham crackers with a rolling pin or using a food processor. For a gluten-free graham cracker crust, there are several brands of gluten-free graham cracker crumbs available to purchase.

Butter – I use salted dairy butter. If you are using unsalted butter, add an extra pinch of salt when making the graham cracker crust. For a plant-based crust, use a plant-based butter that is suitable for baking.

Tips for making the best fresh strawberry pie:

• For this homemade strawberry pie recipe, I buy 3 pounds of strawberries. But in reality, you will probably need slightly less than a full 3 pounds of strawberries to fill your crust. If you should happen to find yourself with a few extra strawberries, don’t panic! I call this the cook’s treat and you should go right ahead and munch on those extra strawberries while you prepare your pie!
• If you are short on time or don’t feel like making your own crust, you can use a store-bought graham cracker crust. Just be sure to use a 10-inch crust or a deep dish 9-inch crust.
• If you prefer a pastry crust for your strawberry pie, you can use a homemade pie dough or store-bought pastry crust. Be sure it is a deep dish crust or will fit a 10-inch pie dish. Also, remember to fully bake the crust before adding the strawberries.
• For the best results, chill the pie in the refrigerator before slicing. And be aware, that first slice probably won’t come out perfectly, but it will still be delicious!
• Store the pie in the refrigerator for 2-3 days. Eat it up sooner rather than later so the crust doesn’t become too soggy.
• This pie is so yummy as it is that it doesn’t really need anything else, but I do like to serve it with some fresh whipped cream or even a scoop of vanilla ice cream.
• For something different, try using other berries or even fresh sliced peaches instead of strawberries.