I love fresh strawberries, but I do not love the store-bought glaze that often accompanies them in a pie. I’ve tried a couple of glaze recipes, and this is my favorite. It’s easy, too. Plus, you can control the amount of sugar you want to add.
1 ½ c. graham cracker crumbs (about 20 square crackers)
1/3 c. butter, melted
3 T. sugar
Heat oven to 350 degrees.
Mix above ingredients and press firmly into bottom and up sides of 9” pie plate.
Bake 10 minutes or until light brown.
Cool before filling.
NOTE: This will freeze well if you want to make it ahead of time.
4 c. fresh strawberries, washed, topped and sliced or quartered
1 c. water
¾ c. sugar, scant (You can reduce this even further if your berries are good and sweet.)
3 T. cornstarch
Crush one cup of the smaller berries and cook with water for about 2 minutes.
Combine sugar and cornstarch; stir into crushed berries.
Cook and stir until clear.
Place half of the berries in crust and pour half of crushed mixture over them, then pour remaining berries over that and pour in the rest of the crushed mixture on top.
Chill the pie until set.
NOTE: Crust will get soggy if left overnight.