This fresh strawberry pie? She’s not much of a looker. Oh, sure, she’s beautiful in the whole, unsliced and unsullied. But cut into this pie, all full of spring’s ripest, juiciest strawberries, and, well, the whole thing falls apart. Juice oozes. Crust crumbles.
But you know what? Doesn’t matter. No, you’ll be happy to overlook the aesthetics of the perfect pie once you’ve slid a forkful of berryjuiceandcrumbcrust into your pie-hole.
In my experience, there’s just no saving a fresh strawberry pie from crust sog. So you have to embrace the problem, with a pie crust that’s just so flavorful you can’t possibly care that it looks a hot mess on the plate.
That, friends, is this crust. A regular ol’ graham cracker crust taken to the next level with browned butter and sea salt. The salty grahaminess of the crust is the perfect foil for those sweet berries and orange-tinged glaze.
So here you go: My grandmother’s recipe for fresh strawberry pie in a salty brown butter graham crust. It ain’t pretty. But damn, is it good.
fresh strawberry pie in salted brown butter graham crust recipe
For the graham cracker pie crust:
12 whole graham crackers, crumbled (or 1 1/2 cups of graham cracker crumbs)
5 tablespoons unsalted butter3 tablespoons granulated sugar
1/4 teaspoon flaky sea salt (such as Maldon)
For the strawberry filling:
3 pints (about 6 cups) fresh strawberries, washed and hulled
3/4 cup orange juice
3/4 cup granulated sugar
2 tablespoons cornstarch
Several drops red food coloring
Place the strawberries in a large bowl and set aside. In a saucepan, whisk together the orange juice, sugar, cornstarch and red food coloring. Place the pan over medium heat and bring the mixture to a boil, whisking occasionally. Cook until the mixture thickens and turns translucent, 4 to 5 minutes. Remove pan from heat and let the glaze cool. Pour the glaze over the berries and toss to coat, then transfer them to the baked graham cracker crust. Serve with whipped cream.