Strawberries and summer! Whether I go strawberry picking or just pick up a couple of quarts from my local farmer’s market, there is strawberries are one of my favorite early summer fruits. This strawberry pie in a graham cracker crust recipe has been a favorite of ours this summer.
If there is a way I can work some extra berries and fruit into our meals, I will. Okay, I know, a pie, really? Yes, it is sweet, and the crust is made with a bit of butter, but we are still getting some nutrition out of this sweet treat. The strawberries and almonds are full of antioxidants and brain-boosting nutrients, so I can justify this sweet treat a bit more easily than other desserts.
I also added some almonds to the crust recipe (you can find the full recipe here) for another little nutrition boost and then gave it a little more flavor with some almond extract added to the filling. This one is definitely a winner and a recipe I’ll come back to – but you let me know what you think once you try it!
What You Will Need to Make This Strawberry Pie
This pie has 2 components: the filling and the crust. You can always purchase a ready-made graham cracker crust if you are short on time, too!
Strawberry Pie Filling
Strawberries
You will want ripe strawberries for this pie. The riper the better! They have more flavor, are juicier, and well, their bright red color will make you want to dive right in!
Sugar
Granulated sugar works best since it has a neutral flavor and just adds a bit more sweetness.
Cornstarch
Cornstarch helps thicken the “juice” and helps the pie set up nicely.
Water
Strawberries are naturally pretty juicy, so you only need a little water to dissolve the cornstarch. Most of the liquid comes from the strawberries themselves, making this pie really flavorful.
Almond Extract
I added a little almond extract to this on a whim and loved the added flavor. You can skip it if you prefer or use vanilla or orange extract for a different flavor profile.
Graham Cracker Crust
You can use a store-bought crust or quickly make my almond graham cracker crust from scratch. If you are making that, you’ll need:
Graham Crackers
Full graham crackers or graham cracker crumbs.
Butter
A stick of butter, melted, helps hold the graham crackers and almonds together. You could try a neutral oil or shortening, but butter adds a nice flavor, and I think it is best for this pie.
Sugar
A bit of granulated sugar to add some sweetness.
Almonds
Chopped almonds are added to this crust, and they add a bit of oomph and flavor. You can skip them or try a different nut if you prefer.
Cinnamon
Adding a spice isn’t necessary, but the cinnamon in this crust does add a little extra flavor and balances the sweetness from the sugar.
Salt
A pinch of salt helps balance the flavors in the crust.
How to Make The Strawberry Pie
Except for baking the crust for 10 minutes, this is a no-bake pie! A few minutes on the stove cooking the berries, and then it just needs to chill for a couple of hours before serving. It is an easy make-ahead dessert!
Step 1 – Make the Crust
Start by making the crust. (full recipe here) This can be done a couple of days ahead. The crust is the only part of the pie that is baked and takes just 10 minutes in the oven. And if you want to make this even easier, feel free to use a store-bought graham cracker crust!
Step 2 – Prep and Cook the Filling
Take half the berries and trim and cut them into chunks. (You’ll have about 3 cups).Cut the remaining berries in half, or quarters if they are large, and set them aside.
Place the strawberry pieces or chunks in a saucepan with the sugar. Stir them to coat the berries with sugar. Cook them over low heat, stirring occasionally, for about 10 minutes, until the berries have softened and the sugar dissolved.
Mash the berries with the back of a fork or spoon until they are broken up. This releases more of the lucious strawberry juice, which will blend with the cornstarch and make the jellied pie filling.
Step 3 – Finish Cooking Strawberry Pie Filling
Slowly add the water to the cornstarch, stirring to blend and dissolve the cornstarch, making sure there aren’t any clumps.
Pour the cornstarch slurry into the mashed strawberries. Stir to combine. Bring the mixture to a low boil, stirring constantly just until the mixture thickens and turns clear. This only takes 1 – 2 minutes and do not overcook it!
Allow the mixture to cool slightly.
Step 4 – Fill the Pie
Once the filling has cooled a bit, add the almond extract and mix well. Pour the filling into the prepared pie crust and smooth it out. Add the reserved berry halves and quarters to the top of the pie, gently pushing them into the filling.
Step 5- Chill
Place the pie in the refrigerator to chill for 3-4 hours, until it is completely cooled.
Variations
In place of almond extract, vanilla or orange extract would add a different flavor note and pair well with the strawberries.
You could add blueberries or rhubarb to the strawberries for a twist.
Frequently Asked Questions (FAQs)
You can use frozen strawberries for the pie. Frozen berries work well for the inside, or cooked part of the pie, but I would recommend fresh berries for the top if you want it to look pretty.
A couple of things could have happened. You didn’t use enough of a thickener like cornstarch. If you tried to cut back, you likely didn’t have enough to allow the mixture to thicken well. Strawberries have a lot of moisture and need the extra thickening agent. The other things that could have happened are that you didn’t allow it to cook long enough or you overcooked it. As soon as the mixture turns clear and is thick, take it off the heat and allow it to cool.
This pie does not freeze well, mainly because the graham cracker crust doesn’t freeze well, but the strawberries will also soften, and the pie may become soggy when thawed. It’s best eaten within a few days of making it
You can make this pie a few days before you need it. I will last in the refrigerator for 3 – 4 days as long as it is tightly covered.
Storage Tips
Cover the pie with plastic wrap and place it in the refrigerator. It is best the day it is made, but it will keep for 3 – 4 days.
Other Recipes You Will Love
Strawberry Pie in a Graham Cracker
Ingredients
Graham Cracker Crust
- 12 each graham crackers
- ½ cup whole almonds
- ½ cup butter, unsalted melted
- ¼ cup sugar
- ½ tsp cinnamon
Strawberry Pie Filling
- 2 pounds fresh strawberries, stems removed
- ½ cup sugar
- ⅓ cup water
- 3 tbsp cornstarch
- ½ tsp almond extract
Instructions
Make the Pie Crust
- Preheat the oven to 350℉.
- Place the graham crackers in the bowl of a food processor and process until completely broken up but not yet into crumbs. Add the almonds and continue processing (use the pulse function if you need to) until the crackers are small crumbs and the almonds are tiny pieces.
- Place the cracker and almond crumbs into a medium bowl. With a rubber spatula, stir in the sugar and cinnamon until completely blended.
- Gently stir in the melted butter and stir until the butter coats all the crumbs and the mixture holds together when pressed between your fingers.
- Press the mixture into the bottom of a 9-inch pie pan and then press it up the sides to the edge of the pie pan. Place it in the middle of your preheated oven and bake for 10 minutes, or until lightly browned. You should start to smell the toasted crackers!
- Remove it from the oven and allow it to cool. Once cooled, it is ready for your filling!
Make the Strawberry Filling
- Dice half the strawberries (about 3 cups) and place them in a saucepan. Cut the rest of the berries in half (or quarters if they are large). Set these aside.
- Add the sugar to the berries in the saucepan and mix. Heat over low heat and cook, stirring occasionally, for about 10 minutes. The berries will soften and the sugar will dissolve.
- Mix the water into the cornstarch to dissolve. Stir to get rid of any clumps.
- Stir the cornstarch and water mixture into the strawberries and sugar. Slowly bring to a low boil and cook, stirring until the mixture thickens and the strawberry juice is clear. Remove it from the heat and allow it to cool.
- Once the filling has cooled slightly, pour it into the crust and spread it out. Add the halved berries decoratively to the top of the pie, gently pressing them slightly into the filling.
- Place the pie in the refrigerator to cool for 3 – 4 hours before serving.
