To begin rinse, pat dry, hull and quarter the strawberries. I encourage you to try a few berries at this point because may want to cut back on the sugar if your berries are super sweet. Although if you are like me, you'll have eaten half of them before you even left the market or the U-Pick-It fields.
Place 1 cup of strawberries in a saucepan. Crush them with a potato masher. Don’t get too carried away. The fruit should be chunky not pulverized. If the fruit is cut too small the pie might be soupy. Add 1/4 cup of water and bring to a boil.
Combine the cornstarch and 1/4 cup of water. Stir until the cornstarch is thoroughly dissolved. This is important for the filling to set correctly.
Stir the cornstarch water mixture and the sugar into the boiling strawberries and cook over a medium heat until the sugar dissolves. The filling will be thick. It should take about 3 minutes.
Transfer the filling to a mixing bowl and cool to room temperature.
Once the filling has cooled add the remaining strawberries. Mix until everything is well combined and then scoop the mixture into your prepared Graham Cracker crust.
Place the pie in the refrigerator for about 2 hours or until it has set. Don't be disappointed if the pie doesn't set properly. I've never had much success with this. I usually end up serving the portions with a spoon rather than a pie server. But it tastes so good no one seems to care.
Serve each slice with a generous dollop of fresh whipped cream.
Time to prepare: 2 hours, 20 minutes.