If you grew up loving Frisch’s Big Boy Strawberry Pie, you’re in for a treat! This homemade version brings back that same refreshing, old-fashioned flavor — sweet, glossy strawberries nestled in a flaky crust with a light gelatin glaze. It’s simple, stunning, and perfect for summer gatherings, picnics, or when you just need a sweet slice of nostalgia.
Step-by-Step Instructions
Step 1: Bake the crust
Preheat your oven according to the directions on the frozen pie crust package.
Use a fork to prick the bottom and sides of the crust to prevent bubbling.
Line the crust with parchment paper and fill it with dried beans or rice to keep it from puffing up while baking.
Bake until golden brown, then let it cool completely on a wire rack.
Step 2: Make the strawberry glaze
In a small saucepan, whisk together the water, sugar, and cornstarch until smooth.
Place over medium heat, stirring constantly, until it starts to bubble and thicken.
Once thickened, remove from heat and whisk in the strawberry gelatin powder until dissolved.
Set the mixture aside to cool slightly, stirring now and then so it doesn’t form a skin.
Step 3: Prepare the strawberries
Wash, dry, and slice your fresh strawberries (halves or quarters work best).
Arrange them evenly inside the cooled pie crust.
Step 4: Combine and chill
Pour the cooled gelatin mixture evenly over the strawberries, making sure every berry gets coated.
Refrigerate the pie for at least 4 hours, or overnight if you can wait — until the filling is fully set and firm.
Step 5: Serve and enjoy
Top each slice with a generous dollop of whipped cream, and enjoy a cool, classic dessert that’s as pretty as it is delicious!
Notes & Tips
- For a brighter flavor: Stir in 1 teaspoon of lemon juice while the gelatin mixture cools.
- Don’t have a deep-dish crust? A regular one works fine; just reduce the glaze mixture slightly.
- Shortcut alert: A graham cracker crust gives a fun twist and saves baking time.
- Berry swaps: Try mixing in raspberries or blueberries for a colorful variation.
- Extra strawberry kick: Add a drop of strawberry extract to the glaze for even more flavor.
Frequently Asked Questions
1. Can I use fresh or frozen strawberries?
Fresh is best for this recipe since frozen strawberries release too much liquid as they thaw, which can make the pie soggy.
2. How long does the pie last in the fridge?
It’ll keep beautifully for 2–3 days in the refrigerator. Just cover it loosely with plastic wrap to prevent it from drying out.
3. Can I make the pie ahead of time?
Yes! In fact, it’s even better when made a day ahead so the filling has plenty of time to set. Just wait to add whipped cream until serving.
4. Can I make this without gelatin?
If you prefer a gelatin-free version, you can make a homemade strawberry glaze using cornstarch, sugar, and mashed fresh strawberries cooked together — it won’t be quite as clear and glossy, but it’ll still taste amazing.
5. Why is my filling too runny?
That usually happens if the glaze didn’t simmer long enough to thicken or if the pie wasn’t chilled long enough. Make sure the mixture thickens before adding the gelatin, and chill the pie for at least 4 hours before slicing.
Preheat oven according to pie crust package directions. Calories: Approximately 250 calories per serving (without whipped cream)
Protein: 2g
Carbs: 45g
Fat: 8g
Ingredients
Instructions
Prick the bottom and sides of the frozen pie crust with a fork.
Bake according to package directions until golden brown. To prevent puffing, line the crust with parchment paper and fill with dried beans or rice before baking. Let cool completely.
In a small saucepan, whisk together water, sugar, and cornstarch until smooth.
Heat over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for several minutes, until thickened.
Whisk in the dry strawberry gelatin and set aside to cool, stirring occasionally to prevent a skin from forming.
Wash and slice the strawberries. Arrange them evenly in the cooled pie crust.
Pour the cooled strawberry gelatin mixture over the strawberries, ensuring they are fully coated.
Refrigerate for at least 4 hours, or preferably overnight, until the gelatin is completely set.
Serve cold, garnished with whipped cream, if desired.Nutrition