Bob Evans Strawberry Supreme Pie Copycat Recipe: Glazed Oat Crown Crackling Over Juicy Fruit

This Bob Evans Strawberry Supreme Pie copycat recipe delivers the same legendary combination of juicy fruit and buttery oat crown crust that made it a diner classic. The secret lies in a two-stage baking process that creates that signature crackling top while keeping the strawberries perfectly tender underneath.

I've perfected this recipe after years of testing, and it's now a staple in my dessert rotation for summer gatherings.

The crust is where the magic begins—an oat-infused shortbread that develops a golden, shatteringly crisp top while staying tender inside. We use a mix of butter and shortening for that characteristic flakiness, combined with rolled oats that add texture and a subtle sweetness.

The filling is where the real star power comes in: fresh strawberries simmered with sugar and cornstarch until they release their juices into a thick, glossy glaze.

What makes this copycat recipe truly special is how it replicates the original's texture profile: a crackling oat crown that snaps when you cut into it, layers of juicy strawberries with just the right amount of sweetness, and a smooth vanilla whipped topping that adds lightness.

The pie bakes in two stages—first to set the filling, then to finish the crust—ensuring perfect results every time.

This recipe serves 8 and takes about 1 hour 15 minutes from start to finish, including cooling time. The preparation is straightforward but requires patience during baking to achieve that signature texture.

Whether you're recreating a childhood memory or impressing guests at a summer picnic, this pie delivers the same restaurant-quality experience you'd get at Bob Evans.

Ingredients for bob evans strawberry supreme pie copycat

Juicy strawberries, buttery oat crown crust, and two-stage baking make this legendary diner pie.

The strawberries are the star, so pick the ripest ones you can find—look for vibrant red color and firmness, not mushy spots. Local farmers markets often have the best selection in summer. For the crust, butter and shortening together give that signature flaky texture. I grab my rolled oats from the bulk section at Whole Foods—they're fresher and taste better. The cornstarch is non-negotiable for that glossy fruit glaze, so don't substitute with flour. And trust me, Diamond Crystal kosher salt is worth the small splurge for this recipe.

No fresh strawberries? Frozen works in a pinch, but thaw and drain them well first. Short on butter? Use 3/4 cup butter plus 1/4 cup shortening—don't skip the shortening entirely. The rolled oats can be old-fashioned if that's what you've got, but quick oats work too. For the whipped topping, cold cream whips faster—pop it in the fridge for 30 minutes first. And if you're feeling fancy, add a splash of vanilla bean paste instead of extract for extra depth. The lemon juice brightens everything, so don't skip it—even if you're not a huge lemon fan.

This pie tastes even better the next day once the flavors meld. Store it covered at room temperature for up to 2 days, or 3 days in the fridge. For the whipped topping, whip it fresh right before serving—it doesn't keep well. The crust stays crisp for about 3 hours at room temperature, so if you're making this ahead, cover it loosely with foil. Freezing the whole pie isn't recommended, but you can freeze the filling separately for up to 3 months if you want to prep ahead.

Step-by-step instructions for Bob Evans strawberry supreme pie copycat recipe

Here's how to recreate that iconic oat crown crust and juicy strawberry filling at home.

In a large bowl, combine the 4 lbs of hulled and quartered fresh strawberries with the 1.5 cups granulated sugar. Let this mixture sit for 15 minutes while you prepare the rest of the pie. The sugar will begin drawing out the strawberries' natural juices, creating that signature Bob Evans texture.

After the resting period, transfer the strawberries and their juices to a medium saucepan. Stir in the 0.25 cup cornstarch and the 1 tbsp freshly squeezed lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—this should take about 5-7 minutes. Remove from heat immediately and let it cool completely before assembling the pie. This prevents the filling from cooking further when you bake the pie, ensuring those perfect juicy strawberries in every bite.

In a large mixing bowl, combine the 1 cup cold cubed unsalted butter, 0.5 cup shortening, 0.5 cup rolled oats, 1.5 cups all-purpose flour, and 0.5 tsp diamond crystal kosher salt. Use a pastry cutter or your fingers to work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add 2-3 tablespoons of ice water and mix gently until the dough just comes together. Be careful not to overwork it—this crust relies on cold butter for that signature flaky, crackly texture. Divide the dough into three equal portions and flatten each into a 12-inch round. Wrap two of the rounds in plastic wrap and refrigerate while you prepare the filling.

Roll out one of the chilled dough rounds on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, leaving a 1-inch overhang. Pour in the cooled strawberry filling, spreading it evenly. Roll out the second dough round and place it on top, pressing the edges together to seal completely. Trim and crimp the excess dough with a fork for that classic pie crust finish.

Cut the third dough round into 12 strips and arrange them in a lattice pattern on top of the pie. Brush the lattice with a bit of cold water to help it stick. This creates the signature oat crown look while allowing steam to escape during baking. Preheat your oven to 375°F before baking the pie for 50-55 minutes, until the crust is golden brown and the filling is bubbling gently at the edges.

While the pie bakes, chill the 1.5 cups heavy whipping cream in the refrigerator for at least 30 minutes. In a large bowl, beat the cold cream with the 1 cup powdered sugar and 1 tsp vanilla extract until soft peaks form. This light, airy topping is what makes the Bob Evans pie truly special.

Once the pie has cooled to room temperature, spread the whipped cream evenly over the top. The contrast between the warm pie and cool cream creates that perfect first bite experience. Serve immediately for the ultimate copycat Bob Evans Strawberry Supreme Pie experience.

Common mistakes when making your bob evans strawberry supreme pie copycat

Overmixing the Crust

The oat crown crust is all about texture—flaky, crackly, and tender. When you overmix the dough, you develop the gluten too much, which leads to a tough, dense crust instead of that signature shatteringly crisp top.

I've seen home bakers accidentally turn this into a shortbread cookie instead of a pie crust. To avoid this, mix just until the dough comes together—about 10-12 strokes with a pastry cutter or 20 seconds in a food processor. Stop as soon as the mixture holds when pressed. 🧈

Skipping the Sugar Rest

One of the most common mistakes is not letting the strawberries and sugar sit together before cooking. This resting period is crucial because it allows the sugar to draw out the strawberries' natural juices, creating that thick, glossy glaze that's signature to Bob Evans' version.

If you skip this step, your filling will be watery and lack that restaurant-quality texture. Give it that 15-minute rest—it's worth the wait. 🍓

Undercooking the Filling

The strawberry filling needs to thicken properly before it goes into the pie. If you undercook it, the filling will remain too thin and may not set correctly during baking, resulting in a soggy bottom crust.

Cook until the mixture coats the back of a spoon—this usually takes 5-7 minutes of constant stirring. Remove it from heat immediately once it reaches that perfect consistency. Overcooking can turn it grainy, so keep a close eye on it. 🔥

Baking at Wrong Temperature

This pie requires a precise bake at 375°F for that perfect oat crown texture. Baking too hot will burn the crust before the filling sets, while baking too low will leave the crust undercooked and the filling uncooked.

I recommend using an oven thermometer to verify your oven's accuracy—many home ovens run 25-50°F hotter than their settings. If your crust browns too quickly, tent it loosely with foil. 🌡️

Not Pre-Chilling the Cream

The whipped cream topping is what makes this pie feel like Bob Evans' original. If you don't chill the heavy cream first, it won't whip properly and will turn into butter instead of light, airy peaks.

Cold cream whips faster and holds its shape better. Pop that 1.5 cups in the fridge for at least 30 minutes before whipping. Trust me, your pie will thank you. ❄️

Overfilling the Pie

An overfilled pie will cause the crust to puff up during baking, potentially bursting or creating an uneven top. The strawberry filling should come just to the edge of the bottom crust—about ½ inch from the top.

If you're worried about spills, you can press the top crust down gently after placing it on the pie. This ensures that beautiful oat crown lattice stays intact during baking. 🥧

Frequently asked questions