Big Boy Strawberry Pie
Recreate the iconic Big Boy Strawberry Pie with this easy recipe, perfect for a fresh and delicious dessert.
Equipment
- 1 9-inch pie pan
- 1 Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 oven
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and diced
- 1/4 cup ice water
- 1/4 tsp salt
Strawberry Filling
- 5 cups fresh strawberries hulled
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
Preparation
- In a mixing bowl, combine flour and salt. Add diced butter and mix until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough holds together. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F. Roll out your chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim the excess dough and crimp the edges. Prick the bottom with a fork.
Make the filling
- In a saucepan, combine sugar, cornstarch, and water. Stir until smooth. Add in the strawberries and cook over medium heat until the mixture thickens and becomes glossy. Stir in lemon juice and remove from heat.
- Pour the strawberry filling into the prepared pie crust, spreading it evenly. Cover the edges with foil to prevent over-browning.
- Place the pie in the preheated oven and bake for 15-20 minutes or until the filling bubbles and the crust is golden brown. Remove the foil during the last 5 minutes of baking.
Serving and Storage
- Allow the pie to cool at room temperature for at least 2 hours before serving. This helps the filling to set properly.
- Store leftover pie covered in the refrigerator for up to 3 days. For long-term storage, wrap slices tightly and freeze for up to 2 months.
Notes
Pro Tips: Use the freshest strawberries available for the best flavor. Ingredient Substitutions: You can use frozen strawberries in a pinch, just thaw and drain them well. How to Serve: Pair with whipped cream or vanilla ice cream. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the crust ahead of time and freeze until ready to use.