Fresh Strawberry Pie

hi friends its mana from I am Baker and
today I’m making a strawberry pie this
recipe came down from Grandma and I
remember standing by her side and making
it and she did it completely different
from the way that I’m doing it
hers was amazing but I’m gonna go out on
a limb say mine’s a little bit better a
couple big changes in Mead where I
wanted to make it completely no bake we
love this pie in the summer and I don’t
want to turn on the oven some days so I
decided to go with a graham cracker
crust which I think you’re gonna like
just as much as we do these are fresh
strawberries from our garden so packed
with flavor but I would only use these
typically if I was making it for my
family
for the rest of y’all we’re gonna go
with a grocery store and you’re gonna
get these big old giant strawberries
which are just as delicious and a little
bit prettier for your pie now on the
blog I have more exact measurements for
you but when I’m making this in my house
I kind of wing it and it always seems to
work so I want 3 cups of pureed
strawberries so I fill it to roughly 5
or 6 cups of chopped strawberry another
side note is you don’t have to have the
most beautiful perfect strawberries for
a strawberry pie you can save the most
beautiful ones to garnish on top but if
you’ve got a little blemish or a little
spot on it there’s nothing wrong with it
it’s clean it’s still taste amazing it’s
perfect
pop it right on in your blood
you’ll be fine okay I have just about
three quarts of strawberries that I have
held I cut the tops off and put it into
a blender and I’m just going to start
the blender and let it work its magic
and liquefy this down to a puree and
hopefully we’ll have three cups when
it’s all done then so let me check and
see six five four so I have just about
three and a half cups in here with just
perfect I’m gonna use three in my pie
and then I’m a sieve like a half cup and
put it over vanilla ice cream later
don’t tell anyone that’s just our secret
okay so I’m gonna put this right into a
pan on higher heat medium medium-high
heat and be sure to save just about a
half cup for later
and to this I am going to add 2/3 cup of
water and then I’m going to add about
1/3 cup of cornstarch and I don’t know
if you know this but cornstarch can
clump so I just sift it takes like 2
seconds now I’m going to stir this all
together basically not stop stirring for
the next three to four minutes
I want this corn starch to work its
magic
and really thicken that strawberry puree
and I also want to continuously stir so
if there are any lumps I can get them
out with my spatula we don’t want it to
boil we just want that cornstarch to
make sure it’s as nice and thick
I’m gonna go ahead and add this
strawberry puree to a bowl
I just want to remove it from this hot
dish as I was cutting up those
strawberries I saved some of the
prettier ones because I’m going to cut
these and they’re going to remain in
their shape in the pie and you can do
this according to your preference but
these big ones we’re gonna quarter and
after these are all cut it’s about about
a cup or a cup and a half of cut
strawberries I typically just add the
strawberries to the hot puree I’m just
gonna pop this into the freezer and
that’s gonna cool down just a little bit
while we make our graham cracker crust I
just popped a package of graham crackers
into the food processor
you can also throw it in a bag and smash
it if you want both work great this is
four tablespoons of melted butter and I
don’t know that I’m gonna use all of it
I’m going to kind of test it as I go
then just work it around take your time
make sure every little crumb is coated
and if it looks like it is a little bit
drier than you’d want then add a little
bit more butter this looks perfect I can
see every single little crumb of this
graham cracker is coated in butter now
I’ve used anything from seven inch up to
ten inch it just depends on how thick
that you want your crust so usually I
just take my hand and press it down just
to get an even layer and then I’ll go
back in with a like a kitchen glass or
cup and make sure it’s perfectly flat I
start in the center and press down and
then work in concentric circles around
oh my gosh it looks like crop circles
and I just go around and around and
around and it well naturally as you can
see start pressing itself up the sides
and if I see there’s any spots where
there’s too much and there’s some
there’s not enough you can easily go
back and fix that
and then I just curved my glass and kind
of just press it in to the side so it’s
worth taking a couple extra minutes just
to make sure the crust is perfectly even
inconsistent all throughout that looks
great and I bet our filling has cooled
enough that we can go ahead and add it
right to the press so I’m gonna go check
on it now okay I just grabbed this from
the freezer and it had enough time to
basically lose the steam it’s not quite
room temperature but it’s not burning
hot and you can already see that it’s
fairly thick it will solidify a bit more
in the fridge but this looks absolutely
perfect and then just spread it out
evenly now it needs to go into the
refrigerator for at least two hours
overnight is great and here is my
perfect strawberry pie now no strawberry
pie would be complete without some
whipped topping so I took some heavy
cream added a little confectioners sugar
whipped it up on high now I’m going to
add it right to the top and I don’t know
if you sensed my theme here with that
blue towel but this just happens to be
the perfect dessert for any fourth of
July celebration or Memorial Day or any
patriotic type theme or just summer so
we’ll just smooth this out it’s pretty
easy to do when you have the firm
strawberry pie you make a nice little
dollops swirls if you want but that’s it
I don’t adding chocolate I don’t add any
more embellishments like this is
and it’s perfect as is so if you want
the full recipe head on over to I am
Baker dotnet and I think you’re really
gonna love this