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home » Desserts » Pies

Strawberry Pie With Frozen Strawberries

December 5, 2017 by Joanna Stephens 92 Comments

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Strawberry lattice pie made with frozen strawberries
homemade strawberry lattice pie with text overlay that reads easy to make strawberry pie
homemade strawberry lattice pie with text overlay that reads easy to make strawberry pie

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.

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.

frozen strawberries and granulated sugar added into a saucepan

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.  

finished strawberry filling for strawberry crisp

While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.

Pour the cooled straberry filling into your pie crust. 

strawberry filling poured into an unbaked pie crust

Weave the lattice pie dough onto the top.

unbaked strawberry pie with a lattice top

Bake for 35-40 minutes or until the pie crust is golden brown, rotating it at about half-way.

baked strawberry pie on a cookie sheet

Thanks for reading this strawberry pie with frozen strawberries recipe, let me know how it turned out for you!

More Strawberry Recipes:

  • no bake strawberry lemon pie 
  • easy strawberry crisp
baked strawberry pie on a cookie sheet
4.87 from 15 votes
Print

Strawberry Pie With Frozen Strawberries

Strawberry pie is a delicious dessert! This particular strawberry pie recipe uses frozen strawberries for a unique twist.

Course Breakfast, Dessert
Cuisine American
Keyword strawberry pie, strawberry pie with frozen strawberries
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Author Joanna Stephens

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:

  1. Add the frozen strawberries and lemon juice into a medium saucepan.

  2. In a medium bowl, combine the sugar and cornstarch. Whisk together, then pour over the frozen strawberries.

  3. 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.

  4. While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.

  5. Pour the slightly cooled strawberry filling into your crust. Then, carefully weave the lattice top on to the pie, cutting off any excess.

  6. 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.)

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Reader Interactions

Comments

  1. Nat

    December 29, 2020 at 1:44 pm

    How big is your pie form?

    Reply
    • Joanna Stephens

      December 29, 2020 at 1:46 pm

      I use a 9 inch pie pan.

      Reply
  2. Johnson

    March 31, 2021 at 6:37 am

    4 stars
    Hi, great recipe!
    Is it necessary to pre bake the bottom crust?

    Reply
    • Joanna Stephens

      April 02, 2021 at 12:11 pm

      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.

      Reply
  3. Sarei Loh

    April 10, 2021 at 9:36 pm

    5 stars
    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.

    Reply
  4. Laura

    May 19, 2021 at 3:14 pm

    5 stars
    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.

    Reply
  5. Linda Cline

    May 19, 2021 at 5:34 pm

    5 stars
    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.

    Reply
  6. Lucy Lu

    May 28, 2021 at 1:09 am

    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

    Reply
    • Joanna Stephens

      May 28, 2021 at 10:03 am

      Hi Lucy, when you pre bake the pie crust, bake it for 12 minutes at 325 degrees Fahrenheit. Hope this helps!

      Reply
  7. Pat

    June 10, 2021 at 12:40 pm

    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!

    Reply
    • Joanna Stephens

      June 10, 2021 at 1:23 pm

      I love the idea to add cranberries! Sounds like a delicious combo.

      Reply
  8. Susan Banbury

    June 20, 2021 at 1:01 pm

    My strawberries were frozen with sugar. Which thickener do you recommend? Thank yo so much.

    Reply
    • Joanna Stephens

      June 20, 2021 at 8:01 pm

      If your strawberries were frozen with sugar already added, then I would use gelatin for the thickener. Hope this helps Susan!

      Reply
  9. Elisa

    July 05, 2021 at 2:11 pm

    Can I add rhubarb, and would I still have to use lemon?

    Reply
    • Joanna Stephens

      July 09, 2021 at 1:36 pm

      Yes, you can add rhubarb. With the tartness of rhubarb though, you wouldn't need the lemon.

      Reply
  10. Amee

    July 25, 2021 at 5:32 pm

    5 stars
    I love this recipe. Thank you so much for sharing. I added a cup of truvia instead of sugar and it turned out perfect!

    Reply
    • Joanna Stephens

      July 26, 2021 at 1:47 pm

      I'm so glad you loved this strawberry pie recipe! 🙂

      Reply
  11. Ashley

    November 05, 2021 at 10:54 am

    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?

    Reply
    • Joanna Stephens

      November 06, 2021 at 3:48 pm

      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!

      Reply
  12. Grannie L

    February 19, 2022 at 8:22 pm

    Just baked this pie and it tasted perfect. Thank you for sharing.

    Reply
  13. Tina

    March 02, 2022 at 12:23 pm

    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!

    Reply
    • Joanna Stephens

      March 04, 2022 at 11:19 am

      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!

      Reply
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Joanna the author of mom with cookies

Hi, I'm Joanna! Wife, mom, and baking connoisseur. I develop easy recipes that anyone can make, especially busy moms with fussy eaters. While desserts are my specialty, I have recipes for every thing!

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