Big Boy Strawberry Pie

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 eat one of these delightful fresh strawberry pies. But you can make one very easily at home.

a slice of homemade Big Boy strawberry pie with a dollop of whipped cream on top

No other dessert screams summer quite like a fresh a strawberry pie. The sweet and tart filling perfectly complements the light, flaky crust in this strawberry pie without Jello recipe 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.

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.

Tips for Making, Baking, and Storing a Fresh Strawberry Pie Recipe

  • Are you scared of making pastry? It’s not a problem. You can still make this fresh strawberry pie using a premade crust or 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 in the fridge for up to five days. Keep the pie in the pie pan on the counter until it cools completely. Wrap lightly with plastic wrap and put it in the fridge.

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Fresh strawberries, whipped cream, and buttery pie crust go so well together. These ingredients make the perfect springtime pie.

Ingredients

Here is what you need to make this fresh strawberry pie:

  • All-purpose flour
  • Confectioners’ sugar
  • Butter
  • Vanilla
  • Water
  • Sugar
  • Salt
  • Cornstarch
  • Red food coloring
  • Fresh strawberries
  • Whipped cream for topping

I like to make this pie, and I sometimes use organic strawberries when I can find them. If you are trying to go dye-free, you can omit the red food coloring. The pie glaze is thickened with cornstarch.

If you want to go gluten-free, you could use a gluten-free crust.

Big Boy strawberry pie ingredients

How to Make Big Boy Strawberry Pie

Make the crust by combining the flour, margarine, confectioners’ sugar, and vanilla.

pie crust mixture in a bowl

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 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.

strawberry pie glaze in a pan

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.

overhead view of a homemade Big Boy strawberry pie

Serve with a dollop of whipped cream or whipped dessert topping.

a slice of homemade Big Boy Strawberry pie and a fork on a plate

Do you love Strawberries? Check out these Strawberry Recipes

More Delicious Pie Recipes

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.

a slice of homemade Big Boy strawberry pie with a dollop of whipped cream on top

Big Boy Strawberry Pie

You can recreate the delicious Big Boy Strawberry Pie at home. 
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Strawberry Pie, Strawberry recipes
Servings: 8
Calories: 441kcal

Ingredients

Pie Crust ingredients

  • 1 cup all-purpose flour
  • 4 ounces butter at room temperature
  • 3 tablespoons confectioners’ 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, margarine, confectioners’ 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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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

  1. 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!

    • Sara Ranslow

      5 stars
      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!

      • 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 & Pastry

        Amount 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 Water

        Filling
        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

  2. 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.

      • 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.

  3. 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?

      • 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

      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.

      • 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.

  4. 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.

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