Big Boy’s Famous Fresh Strawberry Pie
This recipe recreates that iconic, “tastes like summer” strawberry pie. The secret is the clear, sweet glaze that binds the fresh fruit without baking the berries, keeping them bright and juicy.
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Prep time: 15 minutes (plus cooling)
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Cook time: 10 minutes
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Yields: 8 slices
Ingredients
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1 9-inch pie crust (frozen/premade is fine, or use your favorite scratch recipe)
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2 cups Fresh strawberries, cleaned and sliced (or kept whole for a more dramatic look)
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1 ¼ cups Granulated sugar
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3 tbsp Cornstarch
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1 ¼ cups Water
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3 tbsp Strawberry jelly
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Optional: Whipped topping or fresh whipped cream for serving
Instructions
1. Prepare the Crust
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Preheat your oven according to the directions on your pie crust package.
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Line a pie plate with the crust and prick the bottom with a fork to prevent bubbling.
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Bake until golden brown. Remove from the oven and let the crust cool completely before filling.
2. Create the Glaze
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In a medium saucepan over medium heat, whisk together the sugar, cornstarch, and water.
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Bring the mixture to a boil, stirring constantly.
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Once boiling, reduce the heat to a simmer. Continue to cook for about 5 minutes, or until the mixture becomes thick and clear.
3. Add the Flavor
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Whisk in the 3 tablespoons of strawberry jelly until fully incorporated and smooth.
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Remove the saucepan from the heat and set it aside to cool to room temperature. Note: If the glaze is too hot when you pour it, it will “cook” the fresh berries and make them mushy.
4. Assemble the Pie
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Arrange your cleaned, sliced strawberries evenly into the bottom of the cooled pie crust.
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Pour the cooled strawberry glaze over the berries, ensuring they are all well-coated.
5. Set and Serve
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Place the pie in the refrigerator for at least 3–4 hours. This allows the gelatinous glaze to set firmly.
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Serve chilled with a generous dollop of whipped topping.
Tips for Success
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The Jelly Factor: While the sugar and cornstarch provide the structure, the strawberry jelly provides that deep red color and “extra” punch of fruit flavor that mimics the restaurant version.
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Storage: Keep this pie refrigerated. Because of the fresh fruit and the glaze consistency, it’s best enjoyed within 24–48 hours before the crust begins to soften.