Preheat the oven to 350 degrees.

Allow the 1½ cups of strawberries to thaw slightly, then slice them. Mix the dried cranberries into the strawberries and allow to come to room temperature, thus allowing the strawberry juice to soften the dried cranberries.

If using a pre-made graham cracker crust, skip to step 4. If using the granola crust, grind the granola in a blender or food process to a fine meal.

Pour the crumbs into a 9” pie plate and add juice concentrate or water a little at a time to make the crumbs moist enough to hold together when pressed onto the sides of the pan. Spread evenly and press in the bottom and sides of the pan.

Put all the filling ingredients in a blender or food processor and blend until smooth.

Pour the filling into the crust. Place in the oven on a cookie sheet to prevent the bottom from burning. Bake for 45-50 minutes, until the center looks just about “set”.

All the pie to cool to set up more firmly, then chill to reach full firmness.

Whiz the strawberry/cranberry mixture in the blender until smooth.

Chop the remaining ⅓ strawberries and add them to the blended berries.

Serve the chilled pie with the berry topping.