Go Back

Best Strawberry Pie

A delightful strawberry pie that captures the essence of summer with its sweet and tangy filling, all nestled in a buttery graham cracker crust.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Can substitute with crushed Oreos for variation.
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the filling
  • 4 cups fresh strawberries, hulled and sliced Choose the ripest strawberries for the best flavor.
  • 1 cups sugar Adjust based on sweetness of strawberries.
  • 2 tablespoons cornstarch Can substitute with tapioca starch or arrowroot powder.
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
For the topping
  • Whipped cream Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
  3. Bake the crust in the preheated oven for about 8–10 minutes, or until lightly golden. Allow it to cool.
Filling
  1. In a saucepan, mix together sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
  2. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5–7 minutes.
Assembly
  1. Pour the strawberry mixture into the cooled crust and spread it out evenly.
  2. Allow the pie to cool at room temperature for about 30 minutes before transferring it to the refrigerator.
  3. Let it chill for at least 2 hours.
Serving
  1. Slice the pie and top each piece with a generous dollop of whipped cream.

Notes

For best results, use the ripest strawberries available. Store leftovers in the fridge for up to three days.