For the pie crust, add cookies, ¼ cup sugar and ¼ teaspoon salt to a food processor. Pulse food processor until cookies are crushed into a sandy texture.

Add melted butter and stir with a large spoon until incorporated.

Add mixture to a well-greased 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate. See video for visual instructions!

Place crust in the refrigerator.

In a medium pot, add strawberries. Use a potato masher to mash about a third of the sliced strawberries, leaving two-thirds of the sliced strawberries intact.

Add the lemon juice, ¼ cup sugar, and ¼ teaspoon salt. Stir.

In a separate small bowl, mix together cornstarch with cold water. Set aside.

Bring strawberry mixture to a boil over high heat.

Once boiling, turn heat to medium and add cornstarch slurry. Stir. Let simmer lightly over medium heat for 9 minutes, stirring every minute.

Remove from heat, and let cool in a large heat-safe bowl for 1 hour in the fridge, uncovered.

Pour strawberry filling into the crust, in an even layer.

Refrigerate strawberry pie for at least 1 hour before slicing and enjoying!