Big Boy Strawberry Pie
User Reviews
5
Big Boy Strawberry Pie
Description
This strawberry pie begins with a pie crust made from all-purpose flour, butter, powdered sugar, and vanilla extract, pressed into a 9-inch pie pan and baked until just golden to maintain a firm but tender base. The crust is pricked to prevent bubbles and baked 10 to 15 minutes, then cooled completely before filling.
The filling is made by cooking water, granulated sugar, salt, cornstarch, and red food coloring on medium heat until thickened into a glaze. Once cooled, it is poured over rinsed, stemmed, and dried fresh strawberries heaped into the cooled crust. The glaze seals the berries, keeping them fresh and shiny. Garnishing with whipped cream adds richness and texture contrast.
The pie suits warm weather or any time a fresh berry dessert is desired. Its balanced textures of crisp crust, juicy fruit, and silky glaze create a pleasant eating experience. Perfect for gatherings or as a sweet treat.
Note precautions in the glaze thickness before applying to prevent runniness and soggy crust by brushing the crust with egg white before baking. Cool glaze fully to avoid softening the berries after assembling. Firmly pressing the crust into the pan prevents crumbling when serving.
Ingredients
Pie Crust ingredients
- 1 cup all-purpose flour
- 4 ounces butter at room temperature
- 3 tablespoons powdered 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, butter, powdered 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.
Notes
- Ensure glaze is visibly thickened before cooling; reheat with added cornstarch if it remains runny after cooling.
- Brush the inside of the pie crust with beaten egg white before baking to create a moisture barrier and prevent sogginess.
- Cool the glaze completely before pouring over strawberries to avoid softening or cooking the fruit.
- Press the crust firmly into the pan, especially around edges, to prevent crumbling when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 75mg | 25% |
| Sodium | 182mg | 8% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 69.5mg | 77% |
| Calcium | 84mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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