Strawberry Pie

Captain Cavedweller loves strawberry pie.

Okay, he likes a variety of pies.

But he really, really loves a good strawberry pie.

This one was easy to make, the flavors were fun (especially the crust), and he told me to be sure to add it to my “make it again” list.

Simple Strawberry Pie


For the Crust:

1 cup graham cracker crumbs

3/4 cup coarsely chopped pretzels

1/4 cup granulated sugar

1/2 cup butter, melted

For the Filling:

3 pounds fresh strawberries

3/4 cup granulated sugar

1/3 cup boiling water

3 tablespoons cornstarch

1 teaspoon vanilla extract


In a medium bowl, stir together graham cracker crumbs, chopped pretzels and sugar. Stir in the melted butter until well combined. Press into the bottom and up the sides (about 1/2 inch) of a greased 9-inch springform pan. Set in the refrigerator to chill while preparing the filling.

Wash the berries, remove tops, and place 2 cups of berries into the bowl of a food processor or a blender and puree. Add sugar, boiling water, and cornstarch, then blend until smooth.

Pour the mixture into a medium saucepan and broil to a boil over medium heat, stirring constantly. Once it boils, continue boiling (and stirring) for three minutes. The mixture will get thick and less cloudy as it cooks. Remove from heat, stir in vanilla, and set aside to cool.

Cut the remaining strawberries into slices or bite-sized pieces. Stir the cut strawberries into the glaze, then spoon into the crust. Chill the pie for at least two hours. Keep pie chilled until ready to serve. Serve with fresh whipped cream and additional fresh berries if desired.

Yield: approximately 8 slices

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