This bright, juicy strawberry pie brings me back to midsummer afternoons spent in my grandmother’s sunlit kitchen. The scent of sweet strawberries and a crisp, buttery crust drifting through the air always felt like a warm hug in dessert form.

As a mom juggling family meals and weekend baking marathons, I’ve come to crave desserts that feel indulgent but go together quickly. Big Boys Fresh Strawberry Pie checks every box: vibrant berries, a flaky base, and minimal fuss.

Each slice bursts with the sweet-tart flavor of freshly picked strawberries, silky glaze, and delicate crumb. It’s one of those desserts that looks impressive but hides its simplicity in plain sight.

It’s become a weekend favorite in our home—easy, pretty, and perfect for sending with the kids to summer cookouts or sharing over a lazy family brunch.

Big Boys Fresh Strawberry Pie - Big Boys Fresh Strawberry Pie

Short Description

A simple, crowd-pleasing pie featuring a flaky buttery crust, fresh strawberries glazed to a glossy shine, and ready in under an hour—perfect for bright summer gatherings.

Ingredients

For the crust

1 ¼ cups (155 g) all-purpose flour
¼ tsp salt
½ stick (4 Tbsp) unsalted butter, cold, cut into small cubes
3 Tbsp ice water (add 1 Tbsp more if needed)

For the filling

4 cups (about 500 g) fresh strawberries, hulled and halved
⅓ cup (67 g) granulated sugar
2 Tbsp cornstarch
1 Tbsp lemon juice

Seasonings or optional items

1 tsp vanilla extract (optional, warms the flavor)
Pinch of salt

Substitutions

Vegan: use plant-based butter substitute for the crust
Low-sugar: swap sugar for coconut sugar or sweetener of choice

Tools Needed

9‑inch pie dish
Mixing bowls
Pastry cutter or fork
Rolling pin
Pastry brush

Step-by-Step Cooking Instructions

Step 1: Make the crust
In a mixing bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the texture resembles coarse crumbs.

Step 2: Form the dough
Slowly drizzle in 3 tablespoons of ice water and gently stir with a fork. The dough should start to come together. If it looks too dry, add one more tablespoon of water. The dough should be moist but not sticky.

Step 3: Chill and roll the dough
Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 15 minutes. Once chilled, roll it out on a floured surface into a 12‑inch circle. Transfer gently into a 9‑inch pie dish. Trim edges, leaving a ½‑inch overhang, and crimp the edges with your fingers.

Step 4: Blind bake the crust
Preheat the oven to 375 °F (190 °C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 8 minutes or until the crust starts turning golden at the edges.

Step 5: Prepare the strawberry filling
In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, vanilla extract (if using), and a pinch of salt. Let the mixture sit for 10 minutes so the strawberries release some juice.

Step 6: Assemble the pie
Spoon the strawberry mixture into the baked pie crust, arranging the strawberries evenly. Pour any remaining juice from the bowl over the top.

Step 7: Final bake
Return the pie to the oven and bake for 20–25 minutes, or until the filling is bubbling and the crust is golden brown. Keep an eye on the edges—cover them with foil if they brown too quickly.

Step 8: Cool and serve
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This helps the filling set. Slice once fully cooled and serve as is or topped with whipped cream.

Why You’ll Love This Recipe

Fresh, bright strawberry flavor that tastes like summer
Simple and fast preparation—no complicated techniques
Flaky, buttery crust made from scratch
Easily adaptable for dietary needs
Kid-approved and picnic-perfect

Helpful Tips and Cooking Notes

Use very cold butter and ice water when making the crust to ensure it stays flaky. Warm butter melts too fast, which can cause the crust to be dense or greasy.

Chill the dough for at least 15 minutes before rolling—it makes rolling easier and keeps the crust from shrinking in the oven.

When pre-baking the crust, don’t skip the pie weights or parchment. They help prevent puffing and create an even base.

Let the strawberry mixture sit for at least 10 minutes before baking so the cornstarch activates and binds the juices better during cooking.

To scale the recipe for a larger crowd, double all ingredients and use a 9×13-inch baking dish to make a slab pie.

Nutritional Benefits & Fun Facts

Strawberries are packed with antioxidants like vitamin C and polyphenols, which support heart health and boost immunity. They’re also high in fiber but low in calories—perfect for a lighter dessert.

Fun fact: the name “Big Boy” refers to the use of large, juicy berries—traditionally from the Big Boy variety, prized for their size and flavor.

Final Dish & Serving Suggestions

The pie glows with red berries and a golden, crimped edge that crumbles softly under your fork. Every bite offers a balance of juicy brightness, buttery crispness, and soft, sweet glaze.

Serve with cold whipped cream, vanilla bean ice cream, or a drizzle of honey. It pairs well with a chilled lemonade, a cup of mint tea, or even sparkling rosé for adults.

Storage and Reheating Tips

Cover the cooled pie loosely with plastic wrap or foil and store in the fridge for up to 3 days.

For freezing, slice the pie without glaze, wrap each slice in parchment and foil, and freeze in a zip-top bag for up to 2 months.

To reheat, place a slice on a baking sheet and warm in a 300 °F oven for 5–7 minutes to restore the crispness of the crust.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh?
Fresh is better for texture and appearance. If you use frozen, thaw completely and drain off excess liquid to avoid a soggy crust.

2. Why is my crust soggy at the bottom?
It likely wasn’t pre-baked long enough, or the strawberries released too much juice. Make sure to fully blind bake the crust and let the strawberry mixture sit before baking.

3. Can I make this pie a day ahead?
Yes, and it actually helps the flavors develop. Just refrigerate overnight and slice the next day when fully set.

4. What can I use instead of cornstarch?
Tapioca starch or arrowroot powder work well. Avoid flour—it can make the glaze cloudy and heavy.

5. How do I keep the crust from overbrowning?
Cover the edges with foil during the final bake if they’re getting too dark. You can also use a pie crust shield.

Final Thoughts

This strawberry pie brings joy in the form of simple, homemade goodness. It’s fresh, light, and satisfying—the kind of dessert that makes a weekend feel extra special. I hope you make it, love it, and maybe pass it down like my grandmother did.

Let me know how it turned out for you in the comments. Share a slice of your story—I’d love to hear it.