To Make the Graham Cracker Crust

1. Heat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, whisk together the graham cracker crumbs, sugar, salt, and cinnamon until well blended.
3. Stir in the butter until everything is combined. The crumb mixture should have a texture like wet sand and should hold together when squeezed.
4. Spread the crumb mixture evenly into a deep dish 9-inch pie pan or a 10-inch pie pan. Use your hands or the bottom of a measuring cup to firmly press the crumbs into the pan, bringing the crumbs up the sides to the top rim of the pan.
5. Bake for 10-12 minutes or until crust lightly browns. Cool completely before using it in your pie.

To make the strawberry pie:

1. Wash and remove the hulls from the strawberries. Set aside 8 large strawberries to use in the glaze. Cut the remaining strawberries in half (or in quarters for larger strawberries, and set these aside.
2. Use a blender or potato masher to crush the 8 strawberries to a pulp.
3. Combine the strawberry pulp, water, sugar, cornstarch, salt, and lemon juice in a saucepan. Bring to a boil, stirring constantly. Continue to boil and stir for one minute. Remove from the heat and stir in the butter. Allow the glaze to cool slightly but don’t allow it to get cold.
4. Spread 1/4 cup of the glaze over the bottom of the crust. Arrange the strawberries in the crust to your liking, then pour the remaining glaze over top of the strawberries.
5. Chill the pie for several hours. Serve with whipped cream or ice cream.