Introduction

There’s nothing quite like a fresh strawberry pie—bright, juicy, and shimmering beneath a glossy glaze. This recipe is inspired by the iconic Big Boy’s Fresh Strawberry Pie, but rewritten uniquely with a homemade touch and cleaner, modern instructions. It celebrates peak-season strawberries and a simple, silky filling that lets their natural sweetness shine. Whether you’re making it for a family gathering, summer party, or just because you love strawberries, this pie delivers nostalgia and freshness in every slice.

Ingredients

For the Pie:

1 pre-baked 9-inch pie crust (homemade or store-bought)

5–6 cups fresh strawberries, hulled and left whole or halved

For the Glaze:

1 cup granulated sugar

3 tablespoons cornstarch

1 cup water

3 tablespoons strawberry gelatin (regular or sugar-free)

Optional for Serving:

Whipped cream

Fresh mint

Instructions

Prepare the Berries:
Rinse and dry the strawberries well. If using large berries, cut them in half; smaller berries can stay whole. Place them neatly into the baked pie crust.

Make the Glaze:
In a medium saucepan, whisk together sugar and cornstarch. Add water and place over medium heat, stirring constantly until the mixture thickens and becomes glossy.

Add Flavor:
Remove the saucepan from the heat and stir in the strawberry gelatin until fully dissolved. Allow the mixture to cool slightly—warm but pourable is ideal.

Assemble the Pie:
Pour the glaze evenly over the strawberries, making sure it seeps down between the berries and coats the top.

Chill:
Refrigerate the pie for at least 3–4 hours, or until fully set.

Serve:
Slice and top with whipped cream for a classic finish.

Serving and Storage Tips

Serve chilled for the best texture and flavor.

Store leftovers covered in the refrigerator for up to 3 days.

To keep the crust crisp, avoid adding glaze if the pie won’t be served within 24 hours.

For cleaner slices, use a sharp knife dipped in hot water between cuts.

Variations