OK, so we’re on the cusp of strawberry season here in Cincinnati, which means it’s gonna be time for strawberry pie. THIS strawberry pie recipe, to be specific, with its salty brown butter graham cracker crust.
Browning the butter turns your standard graham cracker pie crust recipe into something truly transformative (how have we not been doing this all along). Then: add a generous pinch of sea salt to counterbalance the sweet strawberry glaze? Whoa.
This strawberry pie filling recipe comes straight from my Grandmother Dorothy, and there’s no better. I’ve made this pie filling for eons. But truly, the crust knocks this pie out of the park.
It’s Strawberry Season … GO!
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 butter
3 tablespoons granulated sugar
1/4 teaspoon flaky sea salt (such as Maldon)
Preheat oven to 375°. In a food processor fitted with the metal blade, pulse the graham crackers until they're finely ground. Add the sugar and salt. In a small saucepan over medium-low heat, melt the butter. Cook the butter, stirring occasionally, until the milk solids turn lightly brown and the butter smells nutty, about 7–10 minutes. (During this process, the butter will foam and sputter; watch for large bubbles to form on the surface as a sign that it's nearly done.) Let the butter cool slightly, then combine with graham crumbs until thoroughly blended. Press the mixture onto the bottom and up the side of a 9-inch pie plate. Bake for 10 minutes or until golden brown. Cool completely before filling.
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.