📖 Instructions

1. Prepare the Graham Cracker Crust: In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter. Use a fork or your fingers to combine thoroughly until the mixture resembles wet sand.
2. Press the Crust: Pour the crumb mixture into your 9-inch pie plate. Using the bottom of a measuring cup or your knuckles, firmly press the mixture evenly into the bottom and up the sides of the pie plate. Make sure it's packed *really* tightly, almost like a solid disc, to prevent crumbling when sliced. Pop this into the fridge while you prepare the filling.
3. Hull and Slice Strawberries: Wash your fresh strawberries thoroughly. Use a paring knife to hull them (remove the green leafy tops). Slice about 2 cups of strawberries into ¼-inch thick pieces, setting aside another cup or so of whole or halved strawberries for decoration later.
4. Start the Strawberry Sauce Base: In a medium saucepan, combine 1 cup of the sliced strawberries, granulated sugar, lemon juice, and water. Stir everything well to combine.
5. Thicken the Sauce: In a small separate bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. This is your slurry.
6. Cook the Sauce: Place the saucepan over medium heat. Bring the strawberry mixture to a gentle simmer, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for about 2-3 minutes, until the mixture thickens and becomes clear. It should coat the back of a spoon. Dont worry if it looks a little thick; it will loosen up a bit when cooled.
7. Cool the Sauce: Remove the saucepan from the heat. Let the strawberry sauce cool down for about 10-15 minutes at room temperature. It doesn't need to be completely cold, but it shouldn't be piping hot when you add the fresh berries.
8. Combine with Fresh Strawberries: Once the sauce has cooled slightly, gently fold in the remaining 1 cup of sliced fresh strawberries into the sauce. This adds lovely texture and fresh bursts of flavor to the filling.
9. Fill the Crust: Retrieve your chilled graham cracker crust from the fridge. Carefully pour the strawberry filling into the crust, spreading it evenly with a rubber spatula.
10. Chill the Pie: Cover the pie loosely with plastic wrap. Place it back in the refrigerator to chill for at least 4 hours, or preferably overnight, until the filling is completely set. Patience is key here for a perfect slice!
11. Garnish and Serve: Once the pie is fully set, remove it from the fridge. If desired, decorate the top with your reserved whole or halved fresh strawberries, a dollop of whipped cream, or a sprinkle of chopped mint leaves. Slice and serve cold. Enjoy your refreshing, easy-peasy pie!