Easy Fresh Strawberry Pie

Easy Fresh Strawberry Pie from 101 Cooking For TwoA wonderful summer classic, a fresh strawberry pie recipe just like Big Boy’s. We have used this recipe for over 30 years. This simple killer recipe that will make your company refuse to leave without the recipe. Plus almost any fool including me can pull this off.

No inspiration recipe but there are many variations out there. Some add the jello and then thick, some mix the sugar and corn starch first and add boiling water but it still needs to be cooked more to thicken… ummm ok. The volume of glaze varies some from recipe to recipe. Mine is right. We have done this well over a hundred times.

Rating

The easiest rating of the year. I can live on this and will try sometime soon.

Notes: I have done pie crusts from scratch and nothing beats a homemade pie crust but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust. I used the refrigerated Pillsbury crust which I find quite acceptable (plus we had leftover crusts from a mass baking for a charity event along with the strawberries). Get your crust anyway you want… homemade, Pillsbury refrigerated or one of those frozen jobs ( I have never had one of those).

Next, some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way and some strawberries end up not covered. Cut them up a little to make bite size and mix into the glaze. It works better.

Third, you may notice some variation in the pictures. This is really two cooking’s so the crust may look difference from picture to picture.

Lastly, this is great the first day and second day. By the third day, the berries deteriorate some.

Simple ingredients. Get the best looking ripe strawberries you can.

Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.

Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. It seems to stick better to dryer berries.

In a larger sauce pan, add 1 c. sugar to1 1\2 c. water over medium heat. Sprinkle in 1\4 c. cornstarch slowly will stirring .

The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.

Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved.

Allow the mixture to cool to room temperature (about 30 minutes). The stir in the berries.

Add the berry mixture to the pie crust.

Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

Easy Fresh Strawberry Pie Just Like Big Boy
 
Prep time
Cook time
Total time
 
A wonderful summer classic, a fresh strawberry pie recipe. This simple killer recipe that will make your company refuse to leave without the recipe.
Author:
Serves: 1 pie
Ingredients
  • 1 pie crust (I used Pillsbury)
  • 1 pound strawberries
  • 1 3oz. package strawberry jello
  • ¼ cup corn starch
  • 1 cup sugar
  • 1½ cup water
Instructions
  1. Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.
  2. Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze.
  3. In a larger sauce pan, add 1 c. sugar to1 12 c. water over medium heat. Sprinkle in 14 c. cornstarch slowly will stirring. . The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.
  4. Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).
  5. The stir in the berries. Add the berry mixture to the pie crust.
  6. Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

Last Updated
November 4 2014

Comments

  1. says

    I had an awful time making the cornstarch break apart in the water/sugar – first step!!! I tried just stirring, I whisked it, I tried breaking them apart….how did it get like this? It’s so strange. It’s just like gloppy water/sugar with corn starch chunks everywhere. Sad day :(

  2. says

    It hasn’t been a problem for me. Corn starch needs to be powder and if it is in lumps, maybe it has got moisture in it in the past and you need new???? Otherwise, I just keep sturring while I slowly add the corn starch. If a glob goes in, smash it against the side and keep sturring. Another option I have seen in other recipes is to mix the corn starch with the sugar first. Give that a try…

  3. says

    I got it to work!!! I’d never used cornstarch in a recipe before so I had to Google around a bit as well :) I used 1/4 cup cornstarch and then I added cold water to it by tablespoons until it wasn’t oobleck anymore, then added THAT to the sugar water. Worked like a charm. Possibly I should have cut down on the content of water in the pan in the first place, as it was replaced, but that’s okay – we’ll see if it sets up correctly. Thanks for the recipe! :)

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