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Fresh strawberry pie in a glass pie plate with whole strawberries coated in a glossy red glaze over a graham cracker crust, one slice removed

Fresh Strawberry Pie (No Bake)

A no-bake fresh strawberry pie with a pressed graham cracker crust, whole berries and a homemade strawberry glaze, no gelatin or food coloring.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling and Chilling 2 hours 20 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the no-bake crust
  • 1 1/2 cups graham cracker crumbs about 150 g
  • 1/4 cup granulated sugar 50 g
  • 6 tbsp unsalted butter 85 g, melted
  • 1 pinch salt
For the strawberries and glaze
  • 2 1/4 lb fresh strawberries about 1 kg or 3 pints, divided
  • 1/2 cup granulated sugar 100 g
  • 3 tbsp cornstarch
  • 1/4 cup water 60 ml
  • 1 1/2 tbsp fresh lemon juice
  • 1 pinch salt

Method
 

  1. Mix the graham cracker crumbs, sugar and salt, then stir in the melted butter until evenly moistened. Press firmly over the bottom and up the sides of a 9-inch glass pie plate. Freeze for 30 minutes.
  2. Rinse the strawberries, hull them and dry them completely on a towel. Set aside about 2 cups of the smaller berries for the glaze.
  3. Chop the reserved berries and mash them in a small saucepan with the sugar and salt. Whisk the cornstarch into the water and stir it into the pan.
  4. Cook over medium-low heat, stirring constantly, until the mixture boils, then stir 1 to 2 minutes more until thick, glossy and translucent. Off the heat, stir in the lemon juice. Cool 15 to 20 minutes, until warm but not hot.
  5. Arrange the remaining whole berries in the frozen crust, points up, larger ones first and smaller ones filling the gaps.
  6. Spoon the glaze over the berries, letting it run into the gaps. Refrigerate at least 2 hours, until set. Slice with a sharp knife and serve cold, with whipped cream if you like.

Notes

Storage: best on the day it is made. Keep leftovers covered in the refrigerator and eat within 2 days. Not suitable for freezing.
Make ahead: press the crust and keep it covered in the freezer for a few days; assemble and glaze on the day you serve.
Substitutions: a store-bought 9-inch graham crust (it may hold fewer berries); thawed frozen strawberries for the glaze only; slightly less sugar if your berries are very sweet.
No food processor: crush the crackers in a zip-top bag with a rolling pin.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.