Fresh strawberry pie is a wonderful summer treat. A simple killer recipe everybody will love. Plus almost any fool including me can pull this off. Make two for the party or family.
Publisher’s note: This recipe was originally published June 23, 2012. I have re-edited the photos and text. Have a slice of pie on me from one of our favorite recipes.
I have no inspiration recipe to refer to since we have used this recipe for over 40 years. It was a tightly guarded recipe in my wife’s family. The “secret” Big Boy strawberry pie recipe. But of course, it is not that secret.
There are many variations sprinkled around the net. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water but it still needs to be cooked more to thicken… umm ok.
The volume of glaze varies some from recipe to recipe. Our volume is right. We have done this well over a hundred times. The other variations don’t matter.
The easiest rating of the year. I can live on this and will try sometime soon.
Pro Tips: Recipe notes for Strawberry Pie
The Pie Crust
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. Get your crust any way 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 and is easier to eat. Be sure the glaze cools before adding the berries; we don’t want to cook them.
We are making the glaze. You can can buy packages of glaze. Please don’t do that. It is almost tasteless. Do not use sugar-free jello and please use Jello brand.
Third, you may notice some variation in the pictures. This is two cookings so the crust and saucepan may look different 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 saucepan, add 1 cup Sugar to 1 1/2 cups Water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while 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.
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Originally Published June 23, 2012