Resident Feature

A Berry Happy June

The strawberries are out and that means it’s time to make some pies! This pie is one of my mom’s creations, who is known for her perfect pie crusts. There’s really nothing better than a gorgeous strawberry pie that you can bring to your next party. Show up with this and people will say it’s too pretty to eat. 

Summer Time Strawberry Pie

You will Need 

For the Crust:
1 cup graham crackers, ground
1/2 cup ground walnuts
3 TBS sugar
6 TBS butter, melted

Pie filling:
1 1/2 pints of fresh strawberries, sliced
1 cup water
1 cup white sugar
3 TBS cornstarch
3 TBS strawberry Jell-O, dry
Whipped topping

Putting it together:

To prepare the pie crust, blend the butter, graham cracker crumbs, walnuts and sugar using a spatula. Your crust should have the consistency of damp sand. Press the crumb mixture into a 9 inch pipe plate and be sure to cover the bottom. Bake the pie crust in a preheated 350° oven for 10 minutes, then set aside to cool. 

For the pie filling: Layer 1 pint of the strawberries evenly onto the cooked pie shell. Place the rest of the strawberries and the water in a blender and purée until smooth. Pour the strawberry water into a small sauce pan and add the sugar and cornstarch. Mix it well and cook over medium/low heat until it thickens, about five minutes. Add the strawberry Jell-O powder and mix well again. Carefully pour the hot strawberry mixture over the strawberries in the pie crust. Allow it to cool and chill for at least three hours. Cover with a hearty scoop of whipped topping before slicing and serving.

Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.

By Stephanie Seaberg, Resident since 2010