Today’s post comes from Carly, one of my wonderful sponsors this month.
Check out her tasty recipe below, and then go say hi!

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Hi, I’m Carly! And it’s that time of year here in Florida: strawberry season!
 

Pie Ingredients

• 6 cups fresh strawberries (about 1 1/2 quarts)
• 1 cup sugar
• 3 Tbsp cornstarch
• 1/2 cup water

Crust Ingredients

• 1 1/4 cup of graham cracker crumbs
• 1/3 cup butter
• 1/4 cup sugar

Directions
I usually make the crust first.

1. Melt butter in a 9 inch pie pan, 1 minute covered in the microwave works for me.

2. Next add graham crackers and sugar , use a fork to mix the crumbs and the butter.

3. Once the mixture is consistent, use the fork to press the mixture against the sides of the pan.
4. Place in oven at 375F for 5 or 6 minutes.
5. Remove and let cool.
6. Strawberry filling: Cut strawberries into bite sized pieces and remove stems. The great part of this recipe is that you can (and should) use strawberries that are slightly ‘over the hill.’
   
   
    
   I tried making it with crisp strawberries once and it was just not the same. I got these strawberries for $.99 a quart since they needed a little bit of cutting. If a strawberry is slightly mushy, or if I cut anything out of it, I place it in the blender.

7. Once all of your strawberries are cut, blend the soft strawberries to get 1 cup of mush (2 if you make a double batch like I do.) While you are doing this let your crust cool.

8. Next, add the sugar and corn starch to a pan. Add the strawberry mush and water slowly as you mix.

9. Place pan over medium heat on the stove and mix, mix, mix. While you are doing this, you can add the crisp strawberries to the cooled crusts.

10. Mix continuously until the mixture boils, then stir constantly while it boils for 1 minute.
11. Remove sauce from heat and let it cool.
12. Once the mixture is reasonable cool, pour over the pie crust and strawberries.
13. Refrigerate for a few hours.
14. Enjoy!