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

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This fresh strawberry pie features a crisp graham cracker crust and a vibrant, juicy strawberry filling, making it the perfect summer dessert for gatherings or a sweet afternoon treat. Simple ingredients and easy preparation ensure a crowd-pleasing, nostalgic dessert that lets the strawberries shine.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 whole crackers, crushed fine)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 6 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Fresh whipped cream or whipped topping (optional)
  • Mint leaves (optional, for garnish)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the Graham Cracker Crust: In a medium mixing bowl, combine graham cracker crumbs, sugar, and a pinch of salt.
  2. Pour in melted butter and stir until the mixture resembles wet sand. If dry, add a splash more melted butter a teaspoon at a time.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup for even packing.
  4. Chill in the freezer for 15 minutes to set, or bake at 350°F for 8-10 minutes for a crunchier crust. Let cool completely before filling.
  5. Make the Strawberry Filling: Set aside about 2 cups of the prettiest, halved berries for arranging in the crust.
  6. Mash the remaining 4 cups of strawberries lightly in a saucepan.
  7. Stir in sugar, cornstarch, water, lemon juice, and a pinch of salt.
  8. Place over medium heat and bring to a gentle simmer, stirring constantly for about 5-7 minutes until glossy and thickened.
  9. If glaze is too thick, add a splash more water; if too thin, simmer another minute. Aim for a consistency like warm jam.
  10. Fill the Pie: Arrange reserved halved strawberries, cut side down, in the cooled crust.
  11. Pour the warm strawberry glaze evenly over the berries, using a spatula to nudge it into gaps.
  12. Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight for firmer set).
  13. Finishing Touches: Before serving, top with whipped cream and mint leaves if desired. Dust with powdered sugar for extra prettiness.
  14. To slice cleanly, use a sharp knife dipped in hot water and wiped dry between cuts.

Notes

For gluten-free or dairy-free adaptations, use gluten-free graham crackers and coconut oil or vegan butter. Chill the crust thoroughly to prevent crumbling. Simmer the glaze gently for best flavor and texture. Use a hot knife for clean slices. Pie can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 2 months.

Nutrition

Keywords: strawberry pie, summer dessert, graham cracker crust, easy pie, fresh strawberries, picnic dessert, potluck recipe, fruit pie

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