Desserts · 3 min read
Big Boy Strawberry Pie
Make Big Boy Strawberry Pie with fresh berries and homemade glaze, no gelatin. Buttery crust, glossy topping. Get the easy copycat recipe now!
★ 5.0 (19)
This Big Boy Strawberry Pie is my copycat recipe for the fresh strawberry pie that made the Big Boy restaurant famous, but with a homemade strawberry glaze instead of anything from a box. The berries stay bright and juicy under a glossy, just-set glaze, and the buttery pie crust gives each slice a tender crumb that doesn't fight the fruit. It's the kind of summer dessert that tastes like a diner counter, but you can make it in your own kitchen with a handful of ingredients.
Reasons to love this fresh strawberry pie
- No Jello strawberry pie: the glaze thickens with cornstarch, so the berry flavor stays clean and bright, not candy-like.
- This easy strawberry pie uses a pressed-in crust, so there's no rolling or chilling dough.
- You can have it in the fridge setting in about 30 minutes of hands-on work, then just wait for it to chill.
Key ingredients for a homemade strawberry pie
- Strawberries: Choose ripe, fragrant berries that are dry and firm. Avoid mushy ones because they release too much juice and make the glaze watery. You need about a quart, which is roughly 4 cups of whole berries.
- Cornstarch: This thickens the glaze without adding flavor. Don't substitute flour; it will turn the glaze cloudy and leave a starchy taste.
- Butter: Use unsalted butter for the crust so the salt level stays in your control. If you only have salted, skip the 1/4 teaspoon salt in the glaze.
Tools you’ll need for this strawberry dessert
- 9-inch pie pan (glass lets you see how brown the crust gets)
- Small saucepan for the glaze
- Whisk to keep the cornstarch smooth
- Fork to prick the crust before baking
Tips for making the best no Jello strawberry pie
- Let the baked crust cool completely before adding the berries. A warm crust will soften the fruit and make the glaze run.
- Stir the glaze constantly over medium heat. Cornstarch can clump if you step away, and the glaze goes from thin to thick quickly.
- Pile the berries gently into the crust so they keep their shape. Pressing them down crushes them and turns the pie juicy.
- Pour the glaze over the berries while it's still slightly warm but not hot. If it's too hot, it can cook the berries; if it's too cool, it will set in the pan.
Ways to change up this strawberry pie
- Mixed berry: Swap half the strawberries for blueberries or raspberries. Keep the glaze the same, but expect a slightly deeper color.
- Citrus twist: Replace the water in the glaze with orange juice or lemon juice. You'll get a bright tang that plays well with the berries.
- Cream cheese layer: Spread a thin layer of softened cream cheese sweetened with a little powdered sugar over the cooled crust before adding the berries. It adds a creamy contrast.
- Graham cracker crust: Use a store-bought or homemade graham cracker crust instead of the buttery pastry crust. Bake it according to its own instructions and let it cool.
How to serve Big Boy strawberry pie
- A generous dollop of lightly sweetened whipped cream, just like the original
- A scoop of vanilla ice cream for extra richness
- A few fresh mint leaves for color and a cool finish
- A tall glass of iced tea or lemonade on the side
Storing leftover strawberry pie
Store leftover pie in the refrigerator, loosely covered with plastic wrap or in a pie carrier, for up to 2 days. The glaze can weep a little as it sits, and the berries will soften, so it's best within the first day. Keep it cold until serving, and don't leave it out on the counter.
Source recipe: Big Boy Strawberry Pie (SnapChef ID b041eaab-538a-40cb-a24c-40027434d1ae). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat the oven to 350 degrees F. Make the crust by combining the flour, butter, powdered sugar, and vanilla. Mix well and press into the bottom and up the sides of a 9-inch pie pan. Prick all over.
- Bake for about 10 to 15 minutes, until lightly browned. Remove from the oven and let cool completely.
- While the crust is baking, mix the water, granulated sugar, salt, cornstarch, and food coloring in a small saucepan. Cook over medium heat, stirring constantly, for about 5 minutes, until thickened. Set aside to cool.
- When the crust is cool, pile the berries in the crust and pour the thickened glaze over the top. Refrigerate until the glaze is set. Serve with a dollop of whipped cream or whipped dessert topping.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use frozen strawberries for this pie?
Frozen strawberries are not ideal. They release a lot of juice as they thaw, which will make the glaze watery and the berries mushy. If you're in a pinch, thaw them completely, drain them well, and pat them dry, but the texture won't be as good as fresh. For the best results, wait for peak strawberry season and use fresh, ripe berries.
Why did my glaze turn out lumpy?
Lumps usually come from adding cornstarch to water without whisking thoroughly, or from letting the mixture sit before cooking. Make sure you whisk the cornstarch into the cold water and sugar before turning on the heat, and keep stirring the whole time. If lumps do form, you can strain the glaze through a fine mesh sieve before pouring it over the berries.
How do I know when the glaze is thick enough?
The glaze should coat the back of a spoon and look slightly translucent. It will continue to thicken as it cools, so don't wait for it to be as thick as pudding on the stove. If you're unsure, dip a spoon in and run your finger through the coating; the line should hold for a second before filling in.
Can I make this pie ahead of time?
You can bake the crust and make the glaze a day ahead. Store the crust at room temperature and the glaze in the fridge. When you're ready to serve, let the glaze come to room temperature so it's pourable, then assemble the pie and chill it until set.
Can I skip the red food coloring?
Yes, the food coloring is purely for color. The glaze will be a pale pink or clear without it, depending on the juice from the berries. If you'd rather avoid artificial dye, leave it out or add a few drops of beet juice for natural color. The flavor won't change.
