Hey there! So, I’ve got this Big Boys Fresh Strawberry Pie recipe that’s like a little slice of summer heaven. I first tried it at a family gathering years ago, and let me tell you, I’ve been hooked ever since. It’s the kind of pie that makes you want to sit on a porch swing and just savor the moment. Honestly, if I had a nickel for every time someone asked me for the recipe, I’d probably have… well, a lot of nickels.
Why You’ll Love This
So, I make this pie whenever strawberries are in season, which is basically my excuse to eat dessert first. My family goes bananas for it (not literally, though—it’s a strawberry pie!). There’s something about the fresh berries in a buttery crust that just hits the spot. And if you’re like me, sometimes you mess up the crust—no worries, it’s still amazing! Plus, there’s nothing quite like the look on someone’s face when they take their first bite.
What You’ll Need
- 1 pre-baked pie crust (store-bought is fine, but homemade is really something else)
- 6 cups fresh strawberries, hulled (swap out for raspberries if you’re in a pinch)
- 1 cup granulated sugar (I sometimes sneak in a bit more if the strawberries aren’t super sweet)
- 3 tablespoons cornstarch (or arrowroot powder if you’re feeling fancy)
- 1/4 cup water
- 1 tablespoon lemon juice (fresh is best, but bottle works too)
- Whipped cream for serving (obviously!)
How To Make It
- First things first, let’s talk pie crust. If you’re using a store-bought one, just follow the package directions to pre-bake it. If you’re feeling ambitious (or you just love making life difficult for yourself like I do), make your own crust.
- Now, mash about 1 cup of your strawberries in a saucepan. Add sugar and cornstarch, then stir in water and lemon juice. Bring it to a boil. Let it boil for about 2 minutes until it’s thickened. (This is when I usually sneak a taste—so good!)
- Remove from heat and let it cool for a bit. Then, fold in the rest of the strawberries—don’t worry if they seem too much, they’ll fit!
- Pour the mixture into your crust and chill the pie in the fridge for at least 4 hours. (Or if you’re impatient like me, just as long as you can stand it.)
Notes from My Kitchen
I once forgot the lemon juice—don’t recommend it, the tartness is key! And be sure to use ripe strawberries; they make all the difference.
Fun Variations
I’ve tried adding blueberries—delish! But, the time I added kiwi? Total disaster. It just didn’t work. Lesson learned!
What If I Don’t Have the Right Equipment?
No pie pan? Use a cake pan. It’s not traditional, but it works in a pinch.
Storing Your Strawberry Pie
It should last in the fridge for about three days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I like to serve it with a dollop of whipped cream and a good cup of coffee. It’s kind of become our family’s summer afternoon tradition.
Pro Tips
Don’t rush the chilling step. I once tried cutting into it too soon—big mistake! It was a soupy mess, albeit a delicious one.
Curious Questions Answered
Can I use frozen strawberries? Sure, but thaw them first and drain the excess water. The texture might be a bit different, but it’s still tasty!
What if my pie filling doesn’t set? Don’t worry; it happens! Chill it a bit longer, or serve it as a strawberry soup—it’s all about perspective.