Summer Strawberry Pie

Ingredients

• For the crust:
• 8 tablespoons unsalted butter, melted, using more if needed
• 14 ounces graham crackers, crushed into fine crumbs in a food processor or blender
• For the strawberry filling:
• 3 pounds fresh strawberries, hulled, divided
• 1 cup granulated sugar
• 2 1/4 teaspoons powdered unflavored gelatin
• Pinch kosher salt
• 1 teaspoon juice from 1 lemon
• Lightly sweetened whipped cream, for serving

Directions

1. For the crust, pour the melted butter over the graham cracker crumbs in a medium bowl and mix until the crumbs are evenly moistened. Pack the mixture tightly across the base and up the sides of a 9-inch deep-dish pie plate, using the underside of a measuring cup if you want a neat, level bottom. Slide the crust into the refrigerator while you make the filling.
2. For the filling, puree 12 ounces of the strawberries in a food processor or blender until completely smooth. You are looking for about 3/4 cup puree, and up to 1 cup is still fine. Pour it into a 2-cup liquid measuring cup and keep it nearby.
3. Slice the rest of the strawberries into 3/4-inch slices, move them to a large bowl, add the sugar, and stir. Let the berries sit, giving them a stir now and then, until they have released about 3/4 cup of liquid, about 1 hour. Pour off enough of that macerating liquid to mix with the strawberry puree so the measuring cup holds 1 1/2 cups total. Drain any remaining liquid from the softened berries; save the excess for something else or throw it away.
4. Add 2 tablespoons water to a small microwave-safe bowl. Scatter the gelatin over the surface and let it sit for 5 minutes. Heat the gelatin mixture in the microwave in 10-second intervals until it is melted and hot, about 10 seconds.
5. Scrape the melted gelatin into a large bowl, then slowly whisk in the strawberry puree mixture until everything is well combined. Whisk in the salt.
6. Add the drained, sugared strawberry chunks and stir them through. Taste and brighten with lemon juice if you want it, then pour the filling right away into the prepared pie crust. For the prettiest top, turn the exposed berries so the skin sides face up. Chill the pie until set, 4 to 6 hours. Serve with whipped cream.