Fresh Strawberry Pie Recipe – Easy Homemade Summer Dessert with Graham Crust

That sweet, sun-ripened scent of strawberries always reminds me of lazy summer afternoons—windows open, laughter in the background, and a pie cooling on the counter. Picture this: you walk into the kitchen, and the aroma of juicy strawberries mingled with a buttery graham cracker crust just fills the air. The first time I made this fresh strawberry pie with graham crust, I was instantly transported back to being knee-high to a grasshopper, picking berries with sticky fingers and a basket that was never quite as full as it should’ve been (because, you know, taste testing is half the fun!).

There’s something about slicing into a pie that’s brimming with glistening, ruby-red berries—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I first stumbled onto this recipe on a rainy Saturday, desperate for a little sunshine on my plate. I wanted something simple, honest, and bursting with the bright, happy flavors of summer. I remember wishing I’d found this years ago, especially during those endless picnics and family reunions where everyone clamored for “just one more slice.”

Honestly, my family couldn’t stop sneaking pieces off the pie plate (and I can’t really blame them). The combination of crisp graham cracker crust and fresh strawberry filling is dangerous—in the best way. It’s perfect for potlucks, backyard barbecues, or just an afternoon treat when you need a pick-me-up. And if you’re looking to brighten up your Pinterest dessert board, this recipe is pure, nostalgic comfort with a little summer sparkle sprinkled in. I’ve tested it more times than I care to admit, all in the name of research, of course. Now, it’s a staple for family gatherings, birthday surprises, and those “just because” moments. It feels like a warm hug, and you’re going to want to bookmark this one—I promise.

Why You’ll Love This Fresh Strawberry Pie with Graham Crust

Let’s face it—there are plenty of strawberry pie recipes out there. But after years of baking (and a fair share of kitchen flops), I can say with confidence this fresh strawberry pie with graham crust is a keeper. Here’s why you’ll find yourself making it again and again:

• Quick & Easy: You can whip this up in under 30 minutes, not counting chill time. Perfect for when you need a show-stopping dessert but don’t want to spend all day in the kitchen.
• Simple Ingredients: No complicated shopping list here. If you bake even occasionally, you probably have everything you need already.
• Perfect for Summer Gatherings: Whether you’re headed to a picnic, prepping for a holiday, or just want a sweet treat after grilling, this pie is always a hit.
• Crowd-Pleaser: Kids love the jiggly, fresh filling. Adults rave about that buttery, crisp graham crust. Trust me, there won’t be leftovers.
• Unbelievably Delicious: The contrast of crunchy-sweet crust, juicy berries, and a glossy, light glaze is what summer dreams are made of.

What makes this one stand out? Unlike those heavy, overly sweet pies from the store, this version lets the strawberries shine. I use a gentle simmer to bloom the natural pectin of the fruit, so the filling stays fresh and vibrant—not gloopy. The graham crust brings a nutty, caramel-like crunch that’s a welcome change from traditional pastry (and honestly, way less fuss). If you want to wow without stress, this is the recipe that’ll do it.

It’s the kind of dessert that makes people close their eyes and sigh, just a little, after the first bite. Comfort food, but lighter and brighter—something you’ll crave all season long. It’s become my go-to for “impress without the mess,” and I think it’ll be yours too.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create bold flavor and that classic, satisfying texture you crave. Most of these are pantry staples, and you can easily find the rest at any grocery store or farmer’s market. Here’s what you’ll need for your fresh strawberry pie with graham crust:

For the Graham Cracker Crust:

• 1 1/2 cups (150g) graham cracker crumbs (about 10-12 whole crackers, crushed fine)
• 1/4 cup (50g) granulated sugar (adds a touch of sweetness)
• 6 tablespoons (85g) unsalted butter, melted (holds it all together and creates that crisp bite)
• Pinch of salt (balances the sweetness and brings out the flavor)

For the Strawberry Filling:

• 6 cups (900g) fresh strawberries, hulled and halved (the star of the show—choose bright, ripe berries for best flavor)
• 1 cup (200g) granulated sugar (adjust to taste, depending on how sweet your berries are)
• 3 tablespoons (24g) cornstarch (thickens the glaze without making it cloudy)
• 1/4 cup (60ml) water (helps dissolve the cornstarch and create a smooth glaze)
• 1 tablespoon (15ml) fresh lemon juice (adds brightness and keeps the berries vibrant)
• Pinch of salt (just a touch to highlight the strawberry flavor)

Optional Toppings:

• Fresh whipped cream or whipped topping
• Mint leaves (for a colorful garnish)
• Powdered sugar (for a light dusting, if you like)

Ingredient tips: For the crust, I usually grab Honey Maid graham crackers—they toast up golden and crisp. For strawberries, visit a local farmer’s market if you can (the smaller, darker berries pack the most flavor). If you need a gluten-free version, use gluten-free graham crackers. Dairy-free? Substitute coconut oil for butter in the crust, and the result is just as delicious. You can also swap half the strawberries for fresh blueberries or raspberries if you’re feeling adventurous.

Honestly, this recipe is forgiving. I’ve made it with frozen berries in the off-season (just thaw and drain well), and it still disappears in a hurry. So don’t overthink it—use what you have on hand and make it yours!

Equipment Needed

You don’t need a fancy kitchen to make this fresh strawberry pie with graham crust. Here’s what I reach for every time:

• 9-inch (23cm) pie plate: Glass or ceramic works best for even chilling and a pretty presentation.
• Mixing bowls: One for the crust and another for the filling. Medium-sized bowls do the trick.
• Small saucepan: For simmering the strawberry glaze. Any basic pot will work.
• Whisk: Essential for blending cornstarch and water smoothly—no lumps, please!
• Rubber spatula or wooden spoon: For mixing and spreading the filling.
• Measuring cups and spoons: Accuracy matters, especially for the glaze.
• Knife and cutting board: For hulling and slicing strawberries. A paring knife makes quick work of it.
• Food processor or rolling pin (optional): If you want super-fine graham crumbs, a food processor is handy. Otherwise, pop the crackers in a zip bag and crush with a rolling pin (kids love this part!).

If you don’t have a pie plate, use an 8-inch square baking dish—it’ll taste just as good, even if it’s not as photogenic. I’ve used both metal and glass pans, and honestly, the only difference is how it looks on the table. Keep your whisk and spatula in good shape by washing right after use (no dried-on glaze to scrub off later). Most of these tools are budget-friendly and last for years—I still use my grandma’s old Pyrex bowl for mixing crusts!

Preparation Method

1. Prepare the Graham Cracker Crust:
   • In a medium mixing bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, and a pinch of salt.
   • Pour in 6 tablespoons (85g) melted butter and stir until the mixture resembles wet sand. If it seems dry, add a splash more melted butter a teaspoon at a time.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) pie plate. Use the bottom of a measuring cup for even packing. It should be tight and even, or the crust may crumble later.
   • Chill in the freezer for 15 minutes to set, or bake at 350°F (175°C) for 8-10 minutes for a crunchier crust. Let cool completely before filling.
2. Make the Strawberry Filling:
   • Sort through your strawberries: set aside about 2 cups (300g) of the prettiest, halved berries for arranging in the crust.
   • Take the remaining 4 cups (600g) of strawberries and mash them lightly in a saucepan. You want some chunks and some juice (a potato masher or fork works).
   • Stir in 1 cup (200g) sugar, 3 tablespoons (24g) cornstarch, 1/4 cup (60ml) water, 1 tablespoon (15ml) lemon juice, and a pinch of salt.
   • Place over medium heat and bring to a gentle simmer, stirring constantly. The mixture will look cloudy at first, but as it simmers (about 5-7 minutes), it’ll turn glossy and thicken. Scrape the bottom and sides often to prevent sticking.
   • Tip: If the glaze seems too thick, add a splash more water; if too thin, keep simmering for another minute. You want a consistency like warm jam.
3. Fill the Pie:
   • Arrange the reserved halved strawberries, cut side down, in the cooled graham cracker crust. Pack them in tight for best results.
   • Pour the warm strawberry glaze evenly over the berries, using a spatula to nudge it into the gaps. It should just cover all the fruit.
   • Let the pie cool at room temperature for 30 minutes, then transfer to the fridge to chill for at least 4 hours (overnight is even better for a firmer set).
4. Finishing Touches:
   • Just before serving, top with whipped cream and a few mint leaves if you like. A dusting of powdered sugar makes it extra pretty.
   • To slice cleanly, use a sharp knife dipped in hot water and wiped dry between cuts (this keeps the filling tidy, not messy).

Prep Notes: If your pie filling is runny, it usually means the glaze didn’t simmer long enough or the berries were extra juicy. Next time, add an extra teaspoon of cornstarch or let the glaze cook a minute longer. I’ve learned the hard way that patience pays off here!

Cooking Tips & Techniques

After making this fresh strawberry pie with graham crust more times than I can count, I’ve picked up a few tricks (and a couple of hard-learned lessons):

• Don’t skip chilling the crust. A cold crust is less likely to crumble when you pour in the warm glaze. If you’re in a rush, pop it in the freezer for 10-15 minutes.
• Simmer the glaze gently. If you boil it too hard, the strawberries can lose their fresh flavor. A gentle bubble is best for clarity and taste.
• Choose ripe, but not mushy, berries. Overripe strawberries can make the pie soggy. If you notice excess juice, blot the berries with a paper towel before arranging them in the crust.
• Avoid overfilling the pie shell. If you have extra strawberries or glaze, save them for ice cream topping. Too much filling can cause overflow and a sticky fridge mess (I’ve had to clean that up more than once!).
• Cut with a hot knife. This might sound fussy, but it makes a world of difference for clean slices.

My first attempt? I rushed the chilling and ended up with a pie that wouldn’t hold its shape. Lesson learned: patience is your friend here. I also tried using whole berries for the glaze once—not my brightest idea. Mash at least some of them for a cohesive filling.

If you’re multitasking, make the crust and glaze a day ahead. Assembly is a breeze, and you’re less likely to forget a step. Consistency is all about the simmer: watch for that glossy sheen and gentle thickening. And remember, every pie turns out a little different—embrace the rustic look!

Variations & Adaptations

This fresh strawberry pie with graham crust is endlessly adaptable. Here are some of my favorite ways to mix things up:

• Gluten-Free: Swap regular graham crackers for a gluten-free version (like Kinnikinnick or Schär). The taste and crunch are just as good.
• Dairy-Free: Use coconut oil or a vegan butter substitute instead of regular butter in the crust. Top with coconut whipped cream for a tropical twist.
• Mixed Berry: Replace up to half the strawberries with blueberries, raspberries, or blackberries. The added tartness is refreshing on a hot day.
• Chocolate Drizzle: For a fun dessert spin, drizzle the finished pie with melted dark chocolate before chilling. My kids call this “strawberry sundae pie.”
• Lemon Zest: Add a teaspoon of fresh lemon zest to the glaze for extra zing.
• Bake-Free Option: If you don’t want to turn on the oven, simply freeze the crust to set it—no need to bake at all.

Personally, I love making this with a mix of strawberries and wild blueberries from our local farmer’s market. The colors pop, and the flavors blend so nicely. If you have nut allergies in the family, stick with the classic graham crust. For a lower-sugar version, reduce the sugar in the glaze and use a sugar substitute like Swerve or monk fruit—just watch the consistency, as sugar acts as a thickener too.

Serving & Storage Suggestions

This pie is best served cold, straight from the fridge. The chill gives it a clean slice and brings out the freshness of the strawberries. For a pretty presentation, top each slice with a swirl of whipped cream and a sprig of mint. If you’re serving at a party, nestle the pie plate in a bowl of ice to keep it cool outdoors.

Pair with iced tea, lemonade, or a crisp glass of rosé for a classic summer vibe. It also goes beautifully with vanilla ice cream or a dollop of Greek yogurt for breakfast (hey, no judgment!).

To store, cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days. The crust may soften slightly over time, but the flavor just gets better. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge and enjoy—the texture holds up surprisingly well.

When reheating (if you must), let slices sit at room temperature for 10-15 minutes. Avoid microwaving, as the crust can turn soggy. The flavors meld beautifully after a day or two, making this a great make-ahead dessert for busy weeks or holidays.

Nutritional Information & Benefits

A slice of fresh strawberry pie with graham crust (1/8 of the pie) is approximately 280 calories, with 8g fat, 50g carbohydrates, and 3g protein. It’s naturally low in saturated fat and cholesterol, especially if you use a dairy-free crust.

Strawberries are loaded with vitamin C, antioxidants, and fiber, giving you a little health boost with every bite. If you use less sugar or a sugar alternative, it fits nicely into a lower-sugar eating plan. The crust can be made gluten-free or dairy-free as needed, so it works for a variety of dietary preferences. Just watch out for potential allergens in the crust if you’re sharing with friends who have sensitivities.

I love that this pie feels indulgent but isn’t heavy—it’s fruit-forward, light, and full of the good stuff. It’s honestly my favorite way to enjoy summer’s best berries without overthinking nutrition labels.

Conclusion

There’s a reason this fresh strawberry pie with graham crust is a staple in my kitchen—it’s simple, adaptable, and never fails to light up a summer table. The balance of juicy berries, crisp crust, and a hint of lemony brightness is pure happiness, slice after slice.

Don’t be afraid to make it your own—mix in other berries, play with the sugar, or try a fun topping. I love this recipe because it’s reliable and forgiving, but always feels a little special (and always disappears fast!).

Give it a try, and let me know how it goes in the comments below—share your favorite twists or how you served it up. If you snap a picture for Pinterest or Instagram, tag me so I can cheer you on! Here’s to sweet summer moments and another recipe you’ll want to pass down.

Frequently Asked Questions

Can I use frozen strawberries for this pie?

Yes, you can use frozen strawberries in a pinch. Just thaw them completely and drain off any excess liquid before using. The texture will be a bit softer, but the flavor is still fantastic.

How do I keep the graham cracker crust from getting soggy?

For a sturdier crust, bake it for 8-10 minutes at 350°F (175°C) before filling. Also, make sure the pie chills thoroughly before slicing to allow the crust to firm up.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making a day ahead. It actually slices better after a night in the fridge, and the flavors deepen as it sits.

What’s the best way to slice the pie cleanly?

Dip a sharp knife in hot water and wipe it dry between cuts. This keeps the filling from sticking and gives you neat, pretty slices every time.

Is this recipe gluten-free or dairy-free?

It can be! Use gluten-free graham crackers and dairy-free butter or coconut oil for the crust. The rest of the filling is naturally gluten- and dairy-free.

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