Big Boy’s Fresh Strawberry Pie

Why You’ll Love This Recipe

This Big Boy’s Fresh Strawberry Pie offers a perfect balance of flavors and textures. The crisp, buttery pie crust complements the luscious strawberries, and the glaze ties everything together with just the right amount of sweetness. The best part? It’s incredibly easy to make and doesn’t require any baking for the filling—just a little prep work, and you'll have a dessert that's sure to impress. Fresh strawberries really shine in this pie, making it the ideal choice for those who want a light yet satisfying treat.

Ingredients

Pie Crust ingredients: 1 cup all-purpose flour
4 ounces butter at room temperature
3 tablespoons powdered sugar
1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by making the pie crust. In a medium mixing bowl, combine the flour and powdered sugar. Add the room-temperature butter and vanilla extract. Use your hands or a pastry cutter to blend the ingredients together until the mixture resembles coarse crumbs.
2. Once the dough comes together, gently press it into the base of a pie dish, making sure the dough is even along the bottom and sides.
3. Place the pie crust in the refrigerator to chill for about 30 minutes. This helps it hold its shape during baking.
4. After the chilling time, bake the crust in a preheated oven at 350°F (175°C) for about 12–15 minutes, or until lightly golden brown.
5. While the crust cools, prepare the fresh strawberries by washing them, hulling, and slicing them.
6. Once the crust has cooled, arrange the sliced strawberries in a decorative pattern on the pie shell.
7. For the glaze, you can use a strawberry jam or make your own by combining strawberry puree with sugar and cornstarch, heating until thickened, and then letting it cool slightly.
8. Pour the glaze over the strawberries, making sure to cover them evenly.
9. Allow the pie to set in the refrigerator for at least an hour before serving so the glaze can firm up.

Servings and Timing

This recipe makes one 9-inch pie, which typically serves 8 people.

• Prep time: 20 minutes
• Chill time: 30 minutes (for the crust)
• Bake time: 12-15 minutes
• Refrigeration time: 1 hour
• Total time: Approximately 2 hours

Variations

• Add whipped cream: For extra indulgence, top your pie with a dollop of freshly whipped cream or a swirl of whipped topping before serving.
• Use a different berry: You can easily swap strawberries for other berries like raspberries, blueberries, or blackberries, or use a combination of them for a mixed-berry pie.
• Graham cracker crust: If you prefer a different crust, try a graham cracker crust instead of the traditional pie crust for a unique twist.

Storage/Reheating

• Storage: Store the pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
• Reheating: Since this pie is best served chilled, there’s no need to reheat. Simply remove it from the fridge about 10-15 minutes before serving to let it soften slightly.

FAQs

1. Can I use frozen strawberries for this pie?

While fresh strawberries yield the best results, you can use frozen strawberries in a pinch. Make sure to thaw them completely and drain any excess liquid before using them.

2. How do I make the glaze thicker?

If the glaze is too thin, you can thicken it by adding a bit more cornstarch. Simply dissolve an extra tablespoon of cornstarch in a bit of cold water and stir it into the simmering strawberry mixture.

3. Can I make the pie crust ahead of time?

Yes, you can make the pie crust ahead of time. Simply prepare and bake it, then store it in an airtight container at room temperature for up to 2 days, or freeze it for longer storage.

4. Can I use a store-bought pie crust?

Absolutely! If you're short on time, you can use a pre-made pie crust. Just bake it according to the package directions and proceed with the rest of the recipe.

5. How do I keep the pie from getting soggy?

To prevent a soggy crust, make sure the pie crust is fully baked and cooled before adding the strawberries and glaze. You can also brush the crust with a thin layer of melted chocolate before filling it to act as a barrier.

6. Is this pie gluten-free?

The traditional recipe calls for all-purpose flour, but you can make it gluten-free by using a gluten-free flour blend in place of the regular flour in the pie crust.

7. Can I make this pie dairy-free?

To make it dairy-free, substitute the butter in the pie crust with a dairy-free butter substitute and use a dairy-free glaze.

8. Can I freeze this pie?

It’s not ideal to freeze the pie after it’s been made since the fresh strawberries may become mushy when thawed. However, you can freeze the pie crust ahead of time and assemble the pie later.

9. How do I know when the pie crust is done baking?

The crust is done when it turns a light golden brown around the edges. Keep an eye on it to ensure it doesn't burn.

10. Can I use a different glaze?

Yes! You can make a glaze using fruit preserves or even a mixture of cornstarch and sugar with a bit of lemon juice to add some zest to the pie.

Conclusion

Big Boy’s Fresh Strawberry Pie is a sweet and refreshing treat that’s perfect for any occasion. With its buttery, flaky crust and fresh strawberries topped with a delicious glaze, this pie offers a burst of flavor in every bite. Whether you stick with the classic recipe or try out one of the many variations, this pie will quickly become a favorite in your dessert rotation. Enjoy!

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Big Boy’s Fresh Strawberry Pie is a delightful dessert that combines a buttery, flaky crust with juicy, ripe strawberries and a sweet glaze. This no-bake filling recipe is simple yet impressive, perfect for family gatherings, special occasions, or summertime indulgence. Whether topped with whipped cream or a berry mix, this easy strawberry pie is a refreshing treat that will leave you craving more.

• Author: Janet
• Prep Time: 20 minutes
• Chill Time: 30 minutes (for the crust)
• Cook Time: 12-15 minutes
• Total Time: Approximately 2 hours
• Yield: 1 9-inch pie (8 servings)
• Category: Dessert
• Method: No-Bake (for the filling)
• Cuisine: American
• Diet: Gluten Free

Ingredients

For Pie Crust:

• 1 cup all-purpose flour
• 4 ounces butter, at room temperature
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Filling:

• Fresh strawberries, washed, hulled, and sliced
• Strawberry jam or homemade strawberry glaze (combine strawberry puree, sugar, cornstarch, and heat until thickened)

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Instructions

1. Make the Pie Crust: In a medium mixing bowl, combine flour and powdered sugar. Add butter and vanilla, then mix using hands or a pastry cutter until the dough resembles coarse crumbs.
2. Form the Crust: Press the dough evenly into the base of a pie dish. Refrigerate for 30 minutes to set the shape.
3. Bake the Crust: Preheat oven to 350°F (175°C) and bake the crust for 12-15 minutes or until golden brown. Let it cool.
4. Prepare the Strawberries: Slice fresh strawberries and set them aside.
5. Make the Glaze: For the glaze, use either strawberry jam or make your own glaze by heating strawberry puree, sugar, and cornstarch until thickened. Cool slightly.
6. Assemble the Pie: Arrange sliced strawberries in a decorative pattern in the cooled crust. Pour the glaze over the strawberries to coat evenly.
7. Chill: Refrigerate the pie for at least one hour to set the glaze.
8. Serve: Serve chilled, optionally topped with whipped cream or a dollop of whipped topping.

Notes

• The pie can be made with any berry or a mixed-berry combo for variation.
• Consider using a graham cracker crust for a different twist.
• For dairy-free or gluten-free options, substitute ingredients as needed.