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Strawberry Pie


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Strawberry Pie

Katie Schur

Strawberry pie is a true signal that it's the start of summer, and lately I've been obsessed with my Grandma Diane's strawberry pie recipe. It's a great way to use all of those strawberries that are in plentiful supply this time of year. Plus, this is a pie that you don't need to turn on the oven for! 


You'll need A LOT of strawberries for this recipe: 4 cups total. I used a combination of strawberries from our small strawberry patch here at home and these beauties from Sweet Berry Farm in RI. 


You can use a pre-baked graham cracker crust or make your own. In this variation, I actually switched out the graham crackers for grape nuts. We had excess in our pantry, and it actually gave this dessert a healthy twist. With all that extra fiber, I didn't feel as guilty eating the pie for breakfast this morning!

Grape nut pie crust 

  • 1 1/2 cups of grape nuts (or graham crackers)
  • 1/3 cup of brown sugar
  • 8 tablespoons of softened butter
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg

Pulse all ingredients in a food processor. Place in pie pan and press crust into edges. Make filling. 

Grandma Diane's Strawberry Pie

  • 2 cups fresh sliced strawberries
  • 3 Tablespoons cornstarch
  • 1/4 cup white sugar 
  • 2 Tablespoons lemon juice
  • 2 cups additional fresh sliced strawberries 
  • Whipped topping (optional)

In a saucepan, crush 2 cups of berries and add sugar and cornstarch. Cook stirring until mixture boils 2 min. Fold in lemon juice and additional 2 cups berries. Place in pie shell. Chill in fridge until ready to serve. Add whipped topping (optional)

This recipe is completely adaptable and you can make it into squares or try it in smaller tart pans like these. 


What recipes are you making the most this summer? I'd love to hear all about it @picnicperfectco.