Easy Fresh Strawberry Pie

If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.

Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside. Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.

Turn on the heat to medium and stir occasionally until the sugar dissolves. Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined. Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes and no more. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.

Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.

When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice. Love the recipe? Leave us stars and a comment below!