1. Prepare the Pie Crust:
- In a food processor, combine the flour and salt. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together. Be careful not to over-process.
- Turn the dough out onto a lightly floured surface, gather it into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, trim any excess, and crimp the edges.
- Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for about 15 minutes, then remove the parchment paper and weights, and bake for an additional 5-8 minutes or until the crust is golden brown.
- Allow the crust to cool completely.
2. Prepare the Strawberry Filling:
- In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes clear.
- Remove the saucepan from heat and stir in the lemon juice. If you want a deeper color, you can add a few drops of red food coloring.
- Allow the mixture to cool.
- In a large bowl, gently toss the fresh strawberries with the cooled sugar mixture until the strawberries are well coated.
- Pour the strawberry filling into the cooled pie crust.
3. Chill and Serve:
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, you can top the pie with a layer of whipped cream for added indulgence.
- Slice, serve, and enjoy your homemade Big Boy’s Fresh Strawberry Pie!
This classic strawberry pie is a wonderful way to showcase the sweetness of fresh strawberries. It’s a perfect dessert for spring and summer gatherings.