🍓 Big Boy’s Fresh Strawberry Pie
Ingredients
For the pie:
1 baked 9-inch pie crust, cooled
2 lbs fresh strawberries, washed, hulled, and halved
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp strawberry gelatin powder, optional, for extra strawberry flavor and a brighter glaze
For serving:
Whipped cream or homemade whipped topping
Instructions
Prepare the crust: Bake the pie crust according to the package or your favorite homemade recipe. Let it cool completely.
Arrange the strawberries: Place about half of the strawberries into the cooled pie crust. Reserve the prettiest berries for the top.
Make the glaze: In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the water until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3–5 minutes.
Remove from the heat and stir in the lemon juice and vanilla. If using strawberry gelatin, whisk it in until completely dissolved.
Add strawberries: Stir the remaining strawberries into the warm glaze, coating them gently.
Spoon the glazed strawberry mixture into the pie crust and arrange additional strawberry halves on top.
Chill: Refrigerate for at least 4 hours, preferably overnight, until the filling is completely set.
Slice and serve cold with a generous dollop of whipped cream. 🍓🥧
⭐ Tip
For the best flavor, use ripe, fresh strawberries and don’t cut them too small. The larger pieces make the pie look beautiful and give you that classic fresh-strawberry texture.
