BigBoy Strawberry Pie

A retro strawberry pie with a flaky pre-baked crust and a glossy, lightly sweetened strawberry filling — easy to make and perfect for summer gatherings.

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Prep Time 25

Cook Time 10

Total Time 35

Servings

Ingredients

Main Ingredients

1 item 9-inch pre-baked pie crust store-bought or homemade
1.5 lb fresh strawberries hulled and halved if large
0.75 cup granulated sugar
0.25 cup cornstarch for thickening
0.5 cup cold water
2 tbsp lemon juice freshly squeezed
3 tbsp strawberry jam warmed and strained to glaze
1 tbsp unsalted butter optional, for sheen in glaze

Instructions

Preparation Steps

Prepare the crust: if using a pre-baked crust, set it on a cooling rack. If baking from raw, blind-bake a 9-inch crust until golden and cool completely.
Wash, hull, and halve the strawberries. Pat dry and arrange them evenly in the cooled pie crust, cut side up for a neat appearance.
In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in cold water until smooth, then bring to a simmer over medium heat, stirring constantly until the mixture thickens and becomes translucent.
Remove the thickened glaze from heat and stir in lemon juice. If desired, whisk in butter for extra shine. Allow the glaze to cool slightly but not set.
Brush or spoon the warm glaze over the arranged strawberries, covering them evenly. If using jam, warm it and strain before brushing for an extra glossy finish.
Chill the pie in the refrigerator for at least 2 hours to allow the filling to set before slicing. Serve chilled.

Notes

Best served chilled. Store covered in the refrigerator for up to 3 days. Fresh strawberries are preferred for texture and flavor.