You will love this strawberry pie with frozen strawberries recipe! The sweet strawberry filling was a refreshing new change on a pie.
It's a great way to indulge in this sweet pie without needing fresh strawberries.
Which thickener works best for strawberry pie?
When you make any pie, to help thicken up the filling, you need to use either corn starch, flour, tapioca, or a gelatin. The choice is yours!
- Corn starch - ½ cup
- Tapioca - 6 Tbsp
- *Flour - ¾ cup
- Gelatin - 6 Tbsp
For a complete list of thickeners and how much to use depending on the fruit, check out this article.
*if using flour, cook at a lower temperature so it doesn't burn
Why does my strawberry pie not thicken up?
Strawberries are one of the juicies fruits, and this means you need to have enough thickener for it to work.
Also, make sure your thickener is not expired, as it won't work as effectively.
Strawberry Pie Ingredients List
Here's what you need to make this strawberry pie:
- 6 Cups frozen strawberries
- 1 cup granulated sugar
- 1 ½ teaspoon lemon juice
- ½ cup cornstarch
- 2 pie crusts-one for bottom and one for top ( I like to make a lattice on the top)
How to make the best strawberry pie
In a medium saucepan, add the frozen strawberries (I like to buy a large bag of strawberries from the freezer section--lasts longer than fresh strawberries and is great to use in smoothies too) and lemon juice.
Then in a medium mixing bowl, combine the sugar and cornstarch. Whisk this then pour over the frozen strawberries.
Let these cook covered on medium/low heat for 15 minutes until the strawberries start to get unfrozen and soft.
Then, turn your heat up and let the strawberries get up to boiling. Boil for 5 minutes stirring constantly so it doesn't burn. At this stage, the strawberry filling will look a lot thicker. Then, remove from heat.
While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.
Pour the cooled straberry filling into your pie crust.
Weave the lattice pie dough onto the top.
Bake for 35-40 minutes or until the pie crust is golden brown, rotating it at about half-way.
Thanks for reading this strawberry pie with frozen strawberries recipe, let me know how it turned out for you!
More Strawberry Recipes:
Strawberry Pie With Frozen Strawberries
Strawberry pie is a delicious dessert! This particular strawberry pie recipe uses frozen strawberries for a unique twist.
Ingredients
Ingredients:
- 6 cups frozen strawberries
- 1 cup granulated sugar
- 1 ½ teaspoon lemon juice
- ½ cup cornstarch
- 2 pie shells one for the bottom, and one for the lattice top
Instructions
Directions:
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Add the frozen strawberries and lemon juice into a medium saucepan.
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In a medium bowl, combine the sugar and cornstarch. Whisk together, then pour over the frozen strawberries.
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Let the strawberries cook covered on medium-low heat for 15 minutes until the strawberries are starting to get soft. Then, turn your heat up and let the strawberries get to boiling. Boil for 5 minutes stirring constantly. Then remove from heat.
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While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.
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Pour the slightly cooled strawberry filling into your crust. Then, carefully weave the lattice top on to the pie, cutting off any excess.
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Bake for 35-40 minutes or until the lattice top is starting to look golden brown. Make sure to rotate it half-way into the cooking time so it cooks evenly.
Recipe Notes
If you like your pie crust to be crispy, pre-bake your pie crust without the filling in the oven at 325 degrees Fahrenheit for 12 minutes. (Place your pie crust in your pie pan, then place a sheet of parchment paper on the dough. Pour pie weights or dried pinto beans into the pie pan. Then, pre-bake.)
Treena
This pie came out great. I only used 2/3 C of sugar (because I don’t like super sweet). I used frozen sliced strawberries, and I always use minute tapioca for the thickener. I also par bake my crust at 425 degrees for 15 minutes. It looks great and taste great, especially with a scoop (or two) of ice cream.
Suzanna
I used etyritol to replace sugar, but less by 1/4 cup. I used arrowroot instead of corn starch. It looks good. Probably could have used 7 to 8 cups of frozen strawberries. I need lattice lessons! It is in the oven now. Thanks.
Trish Wonnell
I just finished one in a Graham cracker crust. I used cornstarch and it was perfect. I also added a tsp of vanilla. My first time making a strawberry pie. We have lots of frozen strawberries to use.
Person
I used flour as a thickener and it came out way too thick and it burned even though I stirred the full 5 mins of boiling.
Person
I'm sorry if that was a little rude thanks for sharing your recipe! I was just wondering what I did wrong.
Joanna Stephens
With flour, you will want to cook it at a lower temperature. Hope this helps!
Jen
I've got my first one in the oven while I'm watching the men's Wimbledon final. Can't wait for it to be cooked and cooled so I can start eating it. It's too easy with a pre-made pastry case, only had one so no lattice top. Next time I might get some tartlet cases as I had left over mixture 🤔
Tina
I have a pre-baked graham cracker crust that I would like to use up. After cooking the strawberries, can I just put in the crust and then refrigerate or did the strawberries need to continue to bake in the oven? Wasn’t sure if the oven baking was just for the crust or if the strawberries needed more heat. Thank you!
Joanna Stephens
Hi Tina, yes the baking is mostly just for the pie crust. I've never tried it in a graham cracker crust, but it should work okay. Hope this helps!
Grannie L
Just baked this pie and it tasted perfect. Thank you for sharing.
Ashley
Making this recipe for the first time, however I do have. question.
Do you have to do lattice topping?
And if I did it without would I still need to put in oven?
Joanna Stephens
Hi Ashley, you don't have to do the lattice crust top, but you will still need to bake this pie in the oven. The bottom pie crust will still need to bake. Hope this helps!
Amee
I love this recipe. Thank you so much for sharing. I added a cup of truvia instead of sugar and it turned out perfect!
Joanna Stephens
I'm so glad you loved this strawberry pie recipe! 🙂
Elisa
Can I add rhubarb, and would I still have to use lemon?
Joanna Stephens
Yes, you can add rhubarb. With the tartness of rhubarb though, you wouldn't need the lemon.
Susan Banbury
My strawberries were frozen with sugar. Which thickener do you recommend? Thank yo so much.
Joanna Stephens
If your strawberries were frozen with sugar already added, then I would use gelatin for the thickener. Hope this helps Susan!
Pat
Just baked this pie. I was short strawberries so I added cranberries. Then I had to substitute tapioca for the corn starch. No lemon. Thought the cranberries would give it enough tartness. Well it is fabulous. I should have taken a picture when it was cooling. My little elves dug into it while I was out. There was only a very tiny piece for me. Will definitely make this again!
Joanna Stephens
I love the idea to add cranberries! Sounds like a delicious combo.
Lucy Lu
Hi Im trying your recipe for the first time how long do u pre bake the pie crust for? Im not really good at making pies so hope you can help me
Joanna Stephens
Hi Lucy, when you pre bake the pie crust, bake it for 12 minutes at 325 degrees Fahrenheit. Hope this helps!
Linda Cline
Just made 3 of these for a farmers market and 3 small ones. I licked the pan so to speak and it tasted awesome. Decided to use my strawberry stamp for the top!! I tried to post a picture and it wouldn't post but it is really pretty. Oh, I do use King Arthur Clearjel for my thickener.
Laura
I used about 2/3 cup of sugar and it was plenty sweet for me and my family. It was really good and super easy, will be making it again.
Sarei Loh
I love this recipe is always turns out. I typically make a 1/4 of the recipe and put it into a small pie tin. I love it when I am craving pie it always is so easy to make and is sooo dishes. When you make a 1/4 of the recipe it is a one person pie. I definitely recommend this recipe to people who love pie but don't have a lot of time to make one. If this is you, You must make it.
Johnson
Hi, great recipe!
Is it necessary to pre bake the bottom crust?
Joanna Stephens
I always bake the bottom crust just to that the texture is more flaky. You don't have to pre bake it but the crust might come out soggy.
Nat
How big is your pie form?
Joanna Stephens
I use a 9 inch pie pan.