I recently had the pleasure of indulging in Big Boy’s Fresh Strawberry Pie and it was a delightful experience. This classic dessert is a staple at Big Boy restaurants and has been for decades. Made with fresh, juicy strawberries and a flaky crust, this pie is the perfect balance of sweet and tart flavors.
What sets Big Boy’s Fresh Strawberry Pie apart from other strawberry pies is the quality of the ingredients. The strawberries are hand-picked at the peak of their ripeness and are never frozen or canned. The crust is made from scratch using a secret recipe that has been passed down for generations. Each slice of pie is generously filled with the freshest strawberries and topped with a dollop of whipped cream.
Table of contents
- 1 Recipe Overview
- 2 Preparation Steps
- 3 Frequently Asked Questions
- 3.1 How can I prevent my strawberry pie from becoming too runny?
- 3.2 What is the secret to a firm filling in a fresh strawberry pie?
- 3.3 Can I use frozen strawberries for making a strawberry pie?
- 3.4 What type of thickener is best for a strawberry pie filling?
- 3.5 How long should a strawberry pie set before serving?
- 3.6 What are the best practices for storing a fresh strawberry pie?
To make the Big Boy’s Fresh Strawberry Pie, I will need the following ingredients:
- 1 pre-baked 9-inch pie crust
- 3 cups fresh strawberries, hulled and sliced
- 1 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- Red food coloring (optional)
To prepare this recipe, I will need the following equipment:
- A medium-sized saucepan
- A mixing bowl
- A whisk
- A knife
- A cutting board
This recipe is easy to follow and requires only a few ingredients that are readily available in most kitchens. The pie crust can be pre-baked in advance or purchased pre-made from the store. The fresh strawberries are the star of this pie and provide a sweet and tangy flavor that is perfect for any occasion.
To make the filling, I will combine the water, sugar, and cornstarch in a saucepan and cook over medium heat until thickened. I will then add the butter and a few drops of red food coloring (if desired) to give the filling a vibrant color. The sliced strawberries are added to the filling and then poured into the pre-baked pie crust. The pie is then chilled in the refrigerator until set.
Overall, this recipe is a classic and is sure to be a hit with anyone who loves fresh strawberries. It is perfect for summer barbecues, picnics, or any other occasion where a refreshing and delicious dessert is needed.
To make the perfect crust for Big Boy’s Fresh Strawberry Pie, I start by preheating the oven to 375°F. I then combine 1 1/2 cups of all-purpose flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in a mixing bowl. Next, I add 1/2 cup of vegetable shortening and cut it into the flour mixture using a pastry blender until it resembles coarse crumbs. Then, I add 3-4 tablespoons of ice water, one tablespoon at a time, until the dough comes together.
I roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. I trim the edges and crimp them using a fork. I then prick the bottom and sides of the crust with a fork to prevent it from puffing up during baking. Finally, I bake the crust for 12-15 minutes until it’s lightly golden brown.
The strawberry filling is the star of the show in this pie. To make it, I mix 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt in a saucepan. I gradually add 1 1/2 cups of water, whisking constantly until the mixture is smooth. I cook the mixture over medium heat, stirring constantly, until it starts to thicken and boil.
Once the mixture boils, I reduce the heat to low and let it simmer for 2-3 minutes until it’s thick and translucent. I remove the saucepan from the heat and stir in 1 package of strawberry gelatin until it’s dissolved. I then add 4 cups of sliced fresh strawberries and stir until they’re coated with the gelatin mixture.
Chilling and Serving
I pour the strawberry filling into the pre-baked pie crust and smooth it out with a spatula. I then refrigerate the pie for at least 2 hours until the filling is set and firm. Before serving, I whip up some heavy cream with a little sugar and vanilla extract and dollop it on top of the pie. The result is a delicious and refreshing dessert that’s perfect for any occasion.
Frequently Asked Questions
How can I prevent my strawberry pie from becoming too runny?
To prevent your strawberry pie from becoming too runny, you can toss the strawberries with sugar and let them sit for about 30 minutes. This will draw out some of the juices, which you can then drain off. You can also try adding a tablespoon of cornstarch to the filling mixture to help thicken it.
What is the secret to a firm filling in a fresh strawberry pie?
The secret to a firm filling in a fresh strawberry pie is to use a thickener such as cornstarch or tapioca starch. These thickeners will help to bind the filling together and prevent it from becoming too runny. It’s also important to let the pie cool completely before slicing, as this will allow the filling to set.
Can I use frozen strawberries for making a strawberry pie?
While fresh strawberries are ideal for making a strawberry pie, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw the strawberries completely and drain off any excess liquid before using them in the pie.
What type of thickener is best for a strawberry pie filling?
Cornstarch and tapioca starch are both good options for thickening a strawberry pie filling. Cornstarch will give the filling a more translucent appearance, while tapioca starch will give it a slightly more opaque appearance. Use whichever one you prefer or have on hand.
How long should a strawberry pie set before serving?
A strawberry pie should set for at least 2-3 hours before serving, or preferably overnight. This will allow the filling to fully set and the flavors to meld together.
What are the best practices for storing a fresh strawberry pie?
To store a fresh strawberry pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. If the pie has a whipped cream topping, it’s best to store it in the refrigerator for no more than 24 hours. Before serving, let the pie come to room temperature for about 30 minutes to allow the flavors to fully develop.