If you’ve ever been lucky enough to visit a Big Boy restaurant, you probably remember that legendary slice of strawberry pie—cool, creamy, and perfectly sweet. This recipe brings that nostalgic flavor into your kitchen, capturing everything that makes the original so special.
Whether it’s the shiny glaze, the juicy berries, or the buttery crust, this pie is all about simple ingredients with maximum flavor. And the best part? It’s incredibly easy to make and always a crowd-pleaser.
Why You’ll Love This Recipe
- Fresh strawberries are the star of the show
- The homemade glaze is simple but impressive
- A press-in crust means no rolling required
- Perfect for spring and summer gatherings
Ingredients
For the Pie Crust:
- 1 cup all-purpose flour
- 4 oz (½ cup) unsalted butter, at room temperature
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Pie Filling:
- 1 cup water
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ¼ teaspoon red food coloring (optional)
- 1 quart strawberries, rinsed, stemmed, and dried
For Topping:
- 1 pint whipped cream or whipped topping
Equipment You’ll Need
- 9-inch pie pan
- Small saucepan
- Mixing bowls
- Whisk or spatula
- Cooling rack
Instructions
Step 1: Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, combine flour, butter, powdered sugar, and vanilla extract. Mix until a soft dough forms. Press the dough into the bottom and up the sides of a 9-inch pie pan.
Prick the bottom of the crust with a fork to prevent bubbles. Bake for 10–15 minutes or until lightly golden. Remove and cool completely.
Step 2: Make the Glaze
In a small saucepan, combine water, granulated sugar, salt, cornstarch, and food coloring. Cook over medium heat, whisking constantly until the mixture thickens (about 5 minutes). Remove from heat and let cool to room temperature.
Step 3: Assemble the Pie
Place whole or halved strawberries into the cooled crust, arranging them cut side down for best presentation. Pour the glaze evenly over the strawberries, ensuring all are well coated.
Chill the pie for at least 2 hours, or until the glaze is set.
Step 4: Serve
Slice and serve with whipped cream or whipped topping. This pie is best enjoyed chilled and within 3 days of preparation.
Recipe Tips and Tricks
- Dry your strawberries well to prevent a watery glaze.
- The red food coloring is optional but gives it that classic look.
- Use halved strawberries if they’re extra large.
- You can prepare the glaze a day in advance and store it in the refrigerator.
Variations
- Mixed Berry Pie: Add blueberries or raspberries for variety.
- Graham Crust: Use a store-bought graham cracker crust for a shortcut.
- Lemon Zest: Stir in ½ teaspoon of lemon zest into the glaze for extra brightness.
Frequently Asked Questions
Q: Can I use frozen strawberries?
Fresh strawberries are recommended. Frozen berries contain too much moisture and can make the pie soggy.
Q: How long does it keep?
Store covered in the refrigerator for up to 3 days.
Q: Can I make the crust in advance?
Yes, the crust can be made a day ahead and kept covered at room temperature.
Q: Can I use a store-bought crust?
Absolutely, but homemade adds a fresher taste and more texture.
Final Thoughts
This Big Boy’s Fresh Strawberry Pie is more than just a dessert—it’s a trip down memory lane. Whether you remember eating this pie as a kid or are discovering it for the first time, one thing’s for sure: it’s a keeper.
With minimal ingredients and no-fuss prep, you’ll find yourself turning to this recipe again and again—especially during strawberry season. Sweet, satisfying, and beautifully simple, it’s the kind of dessert that makes any day feel a little more special.
The Goods
Big Boy’s Fresh Strawberry Pie
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Recipes
For the Pie Crust:
- 1 cup all-purpose flour
- 4 oz ½ cup unsalted butter, at room temperature
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Pie Filling:
- 1 cup water
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ¼ teaspoon red food coloring optional
- 1 quart strawberries rinsed, stemmed, and dried
For Topping:
- 1 pint whipped cream or whipped topping
Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, butter, powdered sugar, and vanilla extract. Mix until a soft dough forms. Press the dough into the bottom and up the sides of a 9-inch pie pan.
- Prick the bottom of the crust with a fork to prevent bubbles. Bake for 10–15 minutes or until lightly golden. Remove and cool completely.
Step 2: Make the Glaze
- In a small saucepan, combine water, granulated sugar, salt, cornstarch, and food coloring. Cook over medium heat, whisking constantly until the mixture thickens (about 5 minutes). Remove from heat and let cool to room temperature.
Step 3: Assemble the Pie
- Place whole or halved strawberries into the cooled crust, arranging them cut side down for best presentation. Pour the glaze evenly over the strawberries, ensuring all are well coated.
- Chill the pie for at least 2 hours, or until the glaze is set.
Step 4: Serve
- Slice and serve with whipped cream or whipped topping. This pie is best enjoyed chilled and within 3 days of preparation.
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