Big Boy’s Fresh Strawberry Pie

In a food processor, combine flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
Turn the dough out onto a floured surface and knead briefly to bring it into a ball. Flatten it into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough into a circle large enough to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess.
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and bake for an additional 5-7 minutes until the crust is golden brown. Let it cool completely.
Step 2: Make the Strawberry Filling
In a medium saucepan, combine the sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring frequently.
Once the mixture thickens (about 2-3 minutes), remove from heat and stir in the lemon juice.
Add the halved strawberries to the sauce and stir gently until the strawberries are evenly coated. Let the filling cool to room temperature.
Step 3: Assemble the Pie
Once the pie crust and strawberry filling have cooled, pour the filling into the pie crust.
Use a spatula to spread the filling evenly, making sure the strawberries are arranged nicely.
Refrigerate the pie for at least 2 hours to allow the filling to set.
Step 4: Make the Whipped Cream Topping
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread the whipped cream over the chilled pie just before serving.
Step 5: Serve
Slice the pie and serve chilled. Enjoy!
Serving and Storage Tips