Big Boys Fresh Strawberry Pie

Step 2: Pre-Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
3. Place the dough into the pan and trim any excess edges.
4. Prick the bottom with a fork to prevent bubbling.
5. Bake for 15–20 minutes, or until lightly golden. Remove and let cool completely.

Step 3: Prepare the Strawberries

1. Wash and hull the strawberries, then slice them in halves or quarters depending on size.
2. In a bowl, toss strawberries with ½ cup sugar and lemon juice. Let them sit for 10–15 minutes to macerate.

Tip: Macerating enhances the berries’ natural sweetness and juice.

Step 4: Make the Glaze

1. In a small saucepan, combine water, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly until the mixture thickens and becomes clear.
3. Remove from heat and stir in vanilla extract. Let it cool slightly.

Step 5: Assemble the Pie

1. Arrange the strawberries evenly in the cooled pie crust.
2. Pour the glaze over the strawberries, making sure to cover all berries for that glossy finish.
3. Chill the pie in the refrigerator for at least 1–2 hours to set.

Step 6: Serve and Enjoy

1. Slice the pie carefully and serve chilled.
2. Optional: Add a dollop of whipped cream or garnish with fresh mint leaves for extra flair.

Tips for the Perfect Strawberry Pie

• Choose ripe strawberries: Sweet, fragrant berries make all the difference.
• Avoid watery strawberries: Pat them dry after washing to prevent soggy crust.
• Chill before serving: This helps the glaze set and gives a clean, glossy look.

With its buttery crust, luscious glaze, and fresh, juicy strawberries, the Big Boys Fresh Strawberry Pie is the ultimate dessert for summer gatherings, birthdays, or just a special treat at home. It’s a crowd-pleaser that looks as beautiful as it tastes, and once you master the steps, it becomes a reliable go-to recipe for any occasion.

If you want, I can also make a shortcut version of this pie that doesn’t require pre-baking the crust but still tastes amazing—it’s perfect for quick summer desserts. Do you want me to do that?