- 12 Graham Cracker Full Sheets
- 1 Stick + 1 Tablespoon Of Butter
- 4 Tablespoons Sugar
Pulse the graham crackers in a food processor until crumbed. Melt the stick of butter. Combine the crumbs, butter and sugar in a bowl. Grease about a 9 inch glass pie pan with the remaining butter. Pour the crumb mixture into the buttered pan and up onto the sides with your fingers. This makes a little thicker crust than you might be used to, but I like it that way so it holds up to the strawberries. Bake the pie crust for 10-12 minutes until slightly golden brown. Cool completely on a wire rack.
Pie Filling Ingredients
- 4 Pints Strawberries (You will have strawberries left over.)
- 3/4 Cup Sugar
- 3 Tablespoons Cornstarch
- 3/4 Cup Water
Pie Filling Preparation
Select the best berries and remove stems and hulls. I lay them out on a plate so I can see how many I actually need. You could use another pie pan if you wish. After you have selected the best berries, remove stems and hulls and cut in half about 2 1/2 cups of strawberries. Combine them with the sugar and bring to a boil. I use a potato masher to break up the strawberries as they cook. Combine the cornstarch and water and mix until there are no lumps. Once the strawberry mixture is boiling well and the berries have broken down stir in the cornstarch mixture. Bring it back to a boil to thicken; stirring constantly. Once thick, remove from heat and allow to cool. It does not need to be room temperature, but just not "hot". Layout the strawberries upside down on the pie crust. You could also cut them up and just toss them around, but I like this look better. Spoon the strawberry mixture over the strawberries. You may have extra sauce, but that's a bonus you can save it for ice cream or toast later. You can either wait a bit until it sets up to serve or refrigerate to quicken the process.
12 Slices (I like smaller slices.)
227 Calories (For the smaller slices.)