strawberry pie

Tapioca flour makes this thicker, but use corn starch if needed.



1.5 cups graham cracker crumbs

6 tablespoons butter

1/4 cup brown sugar


2.5 pounds strawberries (about 6 cups)

zest of two lemons

1/2 cup raw sugar

1/2 cup tapioca flour

1 teaspoon vanilla


For Crust:

  • Preheat oven to 300 degrees for dark pan,and 350 degrees for a metal pan
  • Crush graham crackers in food processor
  • Mix with brown sugar
  • Melt butter on low in a saucepan, turn off heat
  • Mix in brown sugar and graham cracker mixture
  • Pat into a lightly greased pie pan
  • Bake crust for 10-12 minutes at 300 degrees for dark pan and 8-10 minutes for metal pan. Cool for 30 minutes.

For Filling:

  • Cut larger strawberries in halves, leave smaller berries whole
  • Mix strawberries with sugar, vanilla, lemon zest and tapioca flour
  • Add to  a skillet or large sauce pan  until bubbly. Turn down heat and simmer for 3-4 minutes until thickened.
  • Remove from heat and cool for 30 minutes
  • Add filling to pie shell
  • Add whipped cream to entire pie or just circles around the ends and one in the middle. Homemade whipped cream is easy, see recipe below.
  • Chill for at least 4 hours

Whipped Cream:

1 cup heavy whipping cream

1 heaping tablespoon sugar

1 heaping teaspoon vanilla

In an electric mixer, beat cream until it looks thicker. Add vanilla and sugar and continue to beat until it thick like whipped cream.


A Jackie O’ Recipe