Deep Dish Strawberry Pie

When berry season arrives, here, in the Willamette Valley we’re hit with an explosion of sweetness! We have so many luscious varieties available to us from local growers – from beautiful organic blueberries to deep, dark and wild blackberries – all beckoning to be picked. It would be hard to choose a favorite but if forced to pick, local strawberries would be a strong contender. These cuties only show up for a few weeks at the start of summer, and they are worth every bit of the wait for them to appear. We wanted to do something with them this year that would allow them to sing. We thought, maybe a berry salad? No, it had to be something sweet. A puff pastry tart, maybe? Then Felix landed on this brilliant graham cracker crust deep-dish wonder that blew me away. I tried a slice on one of the first really hot evenings of summer, sitting on my patio, as the sun set over the trees, and I was completely blissing out at how perfect this pie was in that moment. Thank you, Felix, thank you. You will thank him, too, when you see just how easy this pie is to make. The hardest part is waiting for it to set up while chilling overnight. But trust us, it is worth the wait!