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by Stephanie Manley, Last Updated 29 Comments
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If you are lucky, you live in a part of the United States where you can actually go to a Big Boy restaurant. Many of us aren’t as fortunate to live in an area where you can enjoy a delightfully fresh Big Boy strawberry pie. But you can very easily make one at home.
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A Favorite Big Boy Restaurant Dessert
No other dessert screams summer quite like a fresh strawberry pie. The sweet and tart filling perfectly complements the light, flaky crust in this strawberry pie inspired by the pies served up at Big Boy’s restaurants.
Big Boy restaurants have been around since 1936, and the franchise’s strawberry pie has always been a customer favorite. Today you can find most Big Boy restaurants in Michigan with a few in California, North Dakota, and Ohio.
You don’t have to live near a Big Boy restaurant to try this strawberry pie! Even if you don’t consider yourself a baker, it is easy to make, and that is a good thing because once you try it, you’ll want to enjoy it again and again.
Strawberry Pie Without Jello
Many strawberry pie recipes call for the filling to be made with strawberry Jello. This strawberry pie is made with a homemade glaze thickened with cornstarch. It’s the best way for the flavor of fresh strawberries to shine. Plus when you make something from scratch, you know there aren’t any mystery ingredients in it.
Choosing the Perfect Strawberries
The stars of this pie are most definitely the strawberries! If you are not lucky enough to grow your own or have access to a local farm where you can find freshly picked berries, you’ll have to settle for supermarket strawberries.
Although nothing beats the taste of berries straight from the field, you can still bake a gosh darn great pie if you know how to choose the best fruit. These four tips can help you become a strawberry-buying expert.
- Always choose organic strawberries! There are some ingredients where spending the extra money to buy organic may not be worth it, but that is not the case for berries. According to a recent study by the Environmental Working Group, 90 percent of tested strawberries had residue from two or more pesticides.
- You get what you buy. Unlike other types of fruit, strawberries don’t ripen after picking. Look for berries that are bright red without any signs of white or green patches. Avoid any berries with dry, shriveled leaves indicating they have been sitting around on store shelves for a while.
- Size doesn’t matter as much as you think. The old adage is that smaller berries are sweeter, but the truth is that the size of the berry depends on its variety and the growing conditions. Many of the strawberry varieties most common in supermarkets are bred to be bigger, while still remaining sweet.
- Don’t be afraid to browse your berries. Never judge a package of strawberries that are on top. Some stores hide the less than perfect strawberries on the bottom of the container, so have a look. Besides looking at the size and color, check for any dampness as this can quickly lead to rot.
Ingredients
Fresh strawberries, whipped cream, and buttery pie crust go so well together. These ingredients make the perfect springtime pie. Here is what you need:
- All-purpose flour
- Powdered sugar
- Butter
- Vanilla
- Water
- Sugar
- Salt
- Cornstarch – to thicken the glaze filling
- Red food coloring
- Fresh strawberries
- Whipped cream for topping
If you are trying to go dye-free, you can omit the red food coloring.
If you want to go gluten-free, you could use a gluten-free crust.
How to Make Big Boy Strawberry Pie
- Make the crust by combining 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 the crust at 350 degrees for about 10 to 15 minutes or until lightly browned. Remove from the oven and let cool completely.
- While the crust is baking, mix 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.
Tips for Making, Baking, and Storing a Fresh Strawberry Pie
- Are you scared of making pastry? It’s not a problem. You can still make this fresh strawberry pie using a premade crust. For something a bit different but delicious, try a simple Saltine cracker crust.
- Avoid a soggy bottom. Keeping the bottom crust from getting too wet can be frustrating. Try lightly coating the inside of the unbaked crust with a beaten egg and placing the pie tin on a preheated baking sheet.
- Store the pie in the fridge for up to five days. Keep the pie in the pie pan on the counter until it cools completely. Wrap it lightly with plastic wrap and put it in the fridge.
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Do you love Strawberries? Check out these Strawberry Recipes
- Strawberry Frappuccino Recipe
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Be sure to take a look at even more of my easy pie recipes and favorite restaurant copycat recipes.
This recipe was submitted by Pat Collins.
Big Boy Strawberry Pie
You can recreate the delicious Big Boy Strawberry Pie at home.
5 from 17 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Strawberry Pie, Strawberry recipes
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 8
Calories: 441kcal
Author: Stephanie Manley
Ingredients
Pie Crust ingredients
- 1 cup all-purpose flour
- 4 ounces butter at room temperature
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Strawberry pie filling ingredients
- 1 cup water
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 teaspoon red food coloring
- 1 quart strawberries rinsed, stemmed, and dried
- 1 pint whipped cream for garnish
Instructions
Pie Crust Instructions
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.
Strawberry Pie Filling Instructions
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.
Video
Nutrition
Calories: 441kcal | Carbohydrates: 52g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 182mg | Potassium: 284mg | Fiber: 2g | Sugar: 32g | Vitamin A: 775IU | Vitamin C: 69.5mg | Calcium: 84mg | Iron: 1.2mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Judy Cardin
I ate one of Jerry’s Strawberry Pie’s when I was a teenager and was instantly hooked on their pie! I am much older now and thrilled to get the recipe. Our Jerry’s Restaurant went out of business so I now at least have their recipe! Thank you so much💕
Reply
Stephanie Manley
I hope you enjoy the recipe!
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Pat
I like to add cream cheese on the bottom. I spread whipped crea cheese on the cool crust before adding the strawberrys and gel. Everyone loves this.
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Stephanie Manley
That sounds like a great addition to the pie.
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Lydia
This pie is the best straweberry pie…If you have not had one, you missed out…but make one~~~Reply
Carolyn
Can this pie be put in a graham cracker crust?
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Cecelia M.
One recipe I found had me pour the glaze over while still hot and the strawberries looked like they had been cooked. I’ve eaten the Fresh Strawberry Pie at a Big Boy in Roanoke, VA and the strawberries are fresh and firm, not dull and mushy from having a hot glaze poured over them. I was so glad to read your directions and find that the glaze is set aside to cool before being poured over the strawberries. Thank you so much for this recipe! I can’t wait to try it!
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Stephanie
I hope you enjoyed your pie!
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Sara Ranslow
I was given a recipe years and years ago by a girl who worked at the Big Boy restaurant where I lived for the Strawberry Pie but it had a can of 7-up added in there somewhere in the recipe. I have not been able to find that particular recipe any where. I made that recipe and it was deliciously perfect!Reply
Terry
this is one I found somewhere years ago- no idea where but it has 7-up
Big Boy’s Strawberry Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Fruit
Pies & PastryAmount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust
1 Cup All-purpose Flour
1/4 Teaspoon Salt
3/4 Stick Butter — chilled
1 1/2 Tablespoons Crisco
1/8 Cup Ice WaterFilling
1 Cup Sugar
3 Tablespoons Corn Starch
1 Pint Strawberries
12 Ounces 7-up®Whipped Cream
crust:
Put flour and salt in food processor
Cut butter and shortening into the flour
Process a few seconds until the mixture resembles a coarse meal
Drop by drop add the water -Processing briefly
The whole process should take about 20-30 seconds
Wrap and chill for an hour
Remove from refrigerator, and let sit for 15 minutes before rolling
Makes one crust you can double the recipe for a two layer crust
Filling
In a medium sauce pan combine sugar, corn starch, and 7-up until creamy
cook over medium high heat until the mixture becomes thick, cool to room temperature and add a couple of drops of red food coloring
Wash and cut strawberries into quarters, or smaller depending on how large they are
Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell
Pour the cooled 7-up mixture over the strawberries
Allow this to set for a few minutes
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 2063 Calories; 71g Fat (30.4% calories from fat); 15g Protein; 351g Carbohydrate; 10g Dietary Fiber; 186mg Cholesterol; 1281mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Fruit; 14 Fat; 16 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Peony1
Thank you Terry for sharing your recipe. I look forward to trying it.
firstlady52
I made this dessert last night and as simply as it seems, I know I did something wrong. When I took the dessert out this morning, the gel part was still in liquid form. Can you tell me what I could have done wrong? Thanks in advance.
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stephaniemanley
When you cooked the mixture did you cook it until it began to gel?
Reply
firstlady52
It never seem to gel for me while in the pot. After looking back on it I think In the video it was said put it on a higher heat however, in the directions I never saw to change the temperature. So I left it on medium heat. I am going to try it again and see what happens. Thanks for responding.
stephaniemanley
You have to cook it until it begins to gel. It will seem like it won’t gel, then suddenly it will gel. I don’t think the heat matters terribly much. To make it a little faster you can tern up the heat a little more.
Peggy Candela Pettis
In order for anything with cornstarch in it to gel you must bring the mixture to a boil first. Then you can lower the heat and cook until it is as thick as you want it.
Reply
Rebecca
Why does it have salt in the gel? It isn’t mentioned in the video? Also, my gel didn’t set up? Any suggestions?
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Rebecca
Maybe because I added the salt?
Reply
Rebecca
Oh, also, there are three versions of this pie on here, one with jello and also one with 7-up…which is the best? Not a big fan of jello…gonna try again in a bit. I really want this pie to work! Thanks!
stephaniemanley
I have made the plain one many times. Be a little patient with the gelling. It will look like it won’t do it. Then suddenly it gels.
stephaniemanley
I doubt it. The salt doesn’t prevent the gelling.
stephaniemanley
Sounds like you could have cooked a little longer. It will gel up. It will happen instantly when it gels. The salt isn’t critical, it is my perdonel preference to always add a little with sweet things. I think it helps the flavor.
Reply
Peggy Candela Pettis
In order for anything with cornstarch in it to gel you must bring the mixture to a boil first. Then you can lower the heat and cook until it is as thick as you want it.
Peggy Candela Pettis
You must let the mixture come to a boil and then lower the heat and cook until it is thickened or “gelled”. Cornstarch mixtures must boil to thicken.
Reply
Avoir Chaud
Oh my, this looks so delicious! I will try this one 🙂
Reply
Kammi
Most recipes sites get this so wrong and bake the whole thing. The filling comes in a bag at the restaurant and they just pour it into the shell. The Big Boy looks comes from the mounding of the strawberries – higher in the center than at the edge.
Reply
Stephanie
I am glad we didn’t bake it with the strawberries.
Reply
Stephanie Manley
Well it is a good thing I didn’t bake that pie!
Reply
Liz Nelson
This is so good! This is perfect for fresh Strawberries in the spring.Reply
