Strawberry Pie

Graham Cracker Crust

1. Preheat the oven to 350°F.
2. Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.
3. Mix until it forms a buttery, crumbly texture.
4. Press the crust mixture into the bottom and sides of a 9" pie plate.
5. Place in the oven to bake for 6-8 minutes, or until lightly browned.
6. Set the pie crust aside to cool while preparing the filling.

Strawberry Pie Filling

1. Wash the strawberries, then remove the stems and slice the strawberries in half.
2. Set aside a dozen of the best looking strawberry halves to top the pie.
3. Place the remaining fresh sliced strawberries in a large skillet, off the stove.
4. Add the corn starch and sugar to the strawberries in the skillet.
5. Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.
6. Move the skillet to the stovetop over medium heat.
7. Stir continuously until the strawberry mixture begins to bubble.
8. Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes. 
9. Remove the mixture from the heat and stir in the lemon juice.
10. Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.
11. Once cooled, transfer the strawberry filling into the prepared graham cracker crust.
12. Add the reserved strawberry halves to the top of the pie.
13. Place the pie in the refrigerator and allow to chill for at least one hour before serving.