Strawberry pie conjures visions of a summer picnic, and this one’s made with a graham cracker–crumb crust, so there is less fat in the final treat than in one made with a traditional piecrust. This is a fresh pie, meaning the strawberries are not cooked, giving the finished product a fresh, straight-from-the-field flavor.
FOR THE CRUST
5 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1½ cups graham-cracker crumbs
FOR THE PIE
5 cups sliced strawberries, divided
¾ cup sugar
3 tablespoons cornstarch
1½ teaspoons gelatin powder
1 cup water
TO MAKE THE CRUST
1 Preheat the oven to 375°F. Grease a pie pan.
2 In a small bowl, mix the butter, sugar, and graham-cracker crumbs. Press the mixture into the pie pan.
3 Bake for 10 to 15 minutes, until lightly browned. Remove from the oven and let cool completely.
TO MAKE THE PIE
1 In a small bowl, crush 1 cup of strawberries.
2 In a small saucepan, combine the sugar, cornstarch, gelatin, and water. Bring to a boil, reduce the heat, and simmer until the sauce thickens. Add the cup of crushed strawberries, and simmer for another 5 minutes, until the sauce thickens again. Remove from the heat, and transfer to a bowl. Cool to room temperature.
3 Toss the remaining 4 cups of berries with the sauce to coat, and pour into the pie shell, spreading in an even layer. Refrigerate until cold, about 3 hours, and serve.
Substitution tip: To save time, you can buy a ready-made graham cracker–crumb crust from the store.
Per Serving Calories: 265; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 19mg; Carbohydrates: 45g; Fiber: 3g; Protein: 3g; Phosphorus: 44mg; Potassium: 183mg; Sodium: 143mg