If we were neighbors, I’d probably show up on your porch with this pie and two forks. Big Boy’s Fresh Strawberry Pie is the one I pull out when berries are glowing at the market and the sun makes the kitchen feel like a little greenhouse. First time I made it, I forgot to read the part about letting the glaze cool and poured it straight in, which turned the crust into a soggy raft. We ate it anyway. Laughing, a little sticky, totally worth it.
Why I keep making this even when I’m busy
I make this when I want something that looks fancy but is secretly low faff. My family goes a bit bonkers for it because it’s cold, sweet, glossy, and you get that diner pie vibe without leaving the house. Also, the scent while you stir the glaze, whew. I used to get annoyed at the waiting time for it to chill, but actually, I find it works better if you don’t rush the set. Patience. On second thought, a little impatience is fine if you like a softer slice.
What you’ll need, with my honest swaps
- 1 fully baked 9 inch pie crust, cooled. Homemade if you’re feeling fancy, store bought if not. My grandmother swore by Brand X, but honestly any decent crust works.
- 6 cups fresh strawberries about 900 g, hulled and dried well. Pick the prettiest whole for the top, chop the rest for the glaze.
- 1 cup granulated sugar about 200 g. I dial it back to 170 g if the berries are super sweet.
- 3 tablespoons cornstarch about 24 g. If you’re out, arrowroot works, but it sets a little differently.
- 1 cup water 240 ml.
- 1 package strawberry gelatin 85 g, optional for that classic Big Boy shine. No gelatin today. Use an extra 1 tablespoon cornstarch and a little more mashed berry.
- 2 tablespoons lemon juice. Bottled is fine in a pinch, but fresh is brighter.
- 1 teaspoon vanilla extract, optional. I like the warmth.
- Pinch of salt. It makes the strawberries taste more strawberry somehow.
- A tiny drop of red gel food color if you want a vivid look. I rarely bother.
- Softly whipped cream for serving. A big cloud. Always.
Helpful link if crusts make you nervous, this guide has saved my bacon more than once: King Arthur Baking pie crust guide.
Okay, let’s actually make the pie
- Bake the crust and let it cool completely. If you made it yourself, high five. If not, same high five. A glass pie plate is ideal because you can see the browning; if you only have a foil tin, no biggie, it still works.
- Pick out about 4 cups of your best looking strawberries and keep them whole. Chop the remaining 2 cups, then lightly mash them in a bowl. Not a puree, just a juicy mash.
- In a medium saucepan, whisk sugar, cornstarch, and salt. Add the water and the mashed berries. Cook over medium, stirring often, until it bubbles and thickens and turns glossy, 3 to 5 minutes. This is where I usually sneak a taste, careful, it’s hot.
- Remove form the heat. If using gelatin, sprinkle it in and stir until fully dissolved. If not using gelatin, simmer one extra minute before removing, it will still set softly.
- Stir in lemon juice and vanilla. If you’re going for that bold color, add the tiniest dab of food color. Let the glaze cool until just warm and syrupy. Don’t pour it in screaming hot or the crust will sulk.
- Arrange the whole strawberries in the crust, pointy ends up, snug like little rooftops. If a few are too tall, trim the bases so everyone fits.
- Pour the glaze over the berries. Tilt and coax with a spatula so everything gets a shiny coat. It might look a bit messy right now, don’t worry if it looks a bit weird at this stage, it always does.
- Chill uncovered for 20 minutes, then cover and chill another 2 to 4 hours, until set enough to slice. I think this tastes better the next day, but waiting is tough, I know.
Curious about why berries sometimes go murky or how to store them before baking. This explainer helped me shop smarter: Serious Eats strawberry guide.
Notes I scribbled in the margin
- Dry your strawberries really well. Water is the sneaky culprit behind runny pie.
- If your glaze goes lumpy, whisk off the heat for a minute; lumps usually surrender.
- Brush the cooled crust with a little melted chocolate or a thin smear of jam to keep it crisp. It’s extra but delightful.
- Too sweet. Add a squeeze more lemon. Too tart. Whisk in a teaspoon of sugar while the glaze is still warm.
- If you accidentally chilled the glaze until it set, warm it gently over low heat and stir. Ask me how I know.
Variations I’ve played with
- Graham cracker crust. It’s more like a summer picnic dessert and tastes a bit like a strawberry sundae in pie form.
- Chocolate painted crust. Brush the crust with melted dark chocolate and let it set. Fancy look, not fancy effort.
- Lime and mint. Add lime zest to the glaze and tuck in a few torn mint leaves on top. Feels beachy.
- Balsamic whisper. One teaspoon good balsamic stirred into the glaze makes the strawberries pop. Don’t add more or it takes over.
- The flop. I tried using agar once and it set like a rubber bouncy ball. Edible, sure, but not my finest hour.
Gear I actually use
- 9 inch pie plate. I said glass is ideal, but a metal tin is faster to chill.
- Medium saucepan and a whisk. If you don’t have a whisk, a fork works, just takes a bit longer.
- Rubber spatula for coaxing the glaze over the berries.
- Cooling rack. Or a folded tea towel, which is what I grab when the rack is hiding.
- Pie weights help for blind baking, but dry beans or rice do the job and then some.
If your glaze feels shy about thickening, this quick read helped me learn what to look for with starches and simmering: how to fix a runny pie.
How I stash leftovers
Keep the pie chilled, loosely covered, up to 2 days. The crust softens a smidge by day two, but the flavor sings. Though honestly, in my house it never lasts more than a day.
Serving it up
Big swirls of whipped cream, always. Sometimes I add a sprinkle of crushed vanilla wafers on top for crunch. On Sundays, my family insists on coffee alongside, no matter the weather, and we eat it on the back steps because the light is nicer out there. Odd little tradition, but it stuck.
Pro tips from my own oops moments
- I once rushed the chill time and regretted it because the slices slumped. Give it the full nap in the fridge.
- Pouring glaze too hot made the crust weepy. Cool it until it’s warm and syrupy, not steaming.
- Washing berries right before using is fine, but dry them like you mean it. Damp berries are slippery and the glaze sulks.
- Don’t overdo the lemon. A little is bright, a lot is lemonade pie.
FAQ time because y’all always ask
Do I have to use gelatin
Nope. Gelatin gives that classic diner style sheen and a firmer slice, but you can make a lovely pie with just cornstarch. It will be a bit softer. Still great.
Can I use frozen strawberries
You can, but the texture is softer and the pie can go watery. If you must, thaw them in a colander, pat very dry, and use more chopped berries in the glaze, fewer whole in the crust.
Why did my glaze stay cloudy
Probably it didn’t bubble long enough or the starch wasn’t fully dispersed. Make sure you whisk the cornstarch into the sugar before adding liquid, then cook until it turns glossy. It’s a small change that matters.
Can I make it ahead
Yes. Make it the evening before and chill overnight. If you’re serving to guests, hold the whipped cream until right before slicing.
Gluten free options
Use a gluten free crust and double check your cornstarch brand. The filling itself is naturally gluten free. Easy win.
What if I don’t have pie weights
Use dry beans or rice. Foil over the crust, fill with beans, bake, remove, finish baking until golden. Works a treat.
How do I get neat slices
Chill fully, use a sharp thin knife, and wipe between cuts. Or embrace the rustic wedge, it tastes the same.
Small digression before we wrap. The last time I made this, the dog stole a strawberry and paraded it around like treasure. Zero remorse. Honestly, same energy I bring to the first slice.
Ingredients
- 1 (9-inch) pre-baked pie crust
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- Whipped cream or whipped topping for serving (optional)
Instructions
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1Prepare strawberries: Rinse, hull, and halve or slice the strawberries. Reserve about 1 cup of nicely shaped halves for decorating the top of the pie and place the remaining berries in a mixing bowl.
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2Make the glaze: In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens, about 2–3 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool slightly.
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3Combine berries and glaze: Pour the warm glaze over the bowl of prepared strawberries and gently toss to coat, taking care not to crush the fruit. Allow the coated strawberries to cool to room temperature so the glaze thickens slightly.
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4Assemble the pie: Arrange the reserved strawberry halves in an attractive pattern on the bottom of the pre-baked pie crust. Spoon the glazed strawberry mixture into the crust, distributing evenly and covering the arranged berries.
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5Chill and serve: Refrigerate the assembled pie for at least 2 hours, or until the filling is fully set. Serve chilled with whipped cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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