Strawberry Pie With Frozen Strawberries
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 – 1/2 cup
- Tapioca – 6 Tbsp
- Flour – 3/4 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 1/2 cup granulated sugar
- 1 1/2 tsp lemon juice
- 1/2 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) sugar, and lemon juice.
Let these cook covered on medium/low heat for 15 minutes until the strawberries start to get unfrozen and soft. When the strawberries have started to thaw, remove them from the heat.
While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.
When your strawberries are cool, you will add in your corn starch (1/2 cup). Mix this well, and then pour the cooled straberry filling into your pie crust.
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!
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 1/2 cups granulated sugar
- 1 1/2 tsp lemon juice
- 1/2 cup cornstarch
- 2 pie shells one for the bottom, and one for the lattice top
Instructions
Directions:
Add the frozen strawberries, sugar, and lemon juice into a medium saucepan.
Let the strawberries cook covered on medium-low heat for 15 minutes until the strawberries are starting to get soft. When the strawberries have started to thaw, remove the pan from heat.
While your strawberries are cooling down, pre-heat your oven to 350 degrees Fahrenheit.
When your strawberries are cool, you will then add in your corn starch. Mix this will, and then pour the cool strawberry filling into your pie crust.
- 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
Corn starch has a tendency to get rather clumpy when you add it to a hot liquid.
To avoid this, make sure your strawberries have cooled down to room temperature before adding the corn starch.
Margaret A Fleming
I would like to use jello geletin in place of cornstarch can you tell me how much?
Joanna Stephens
I would use about 6 Tbsp of the Jello gelatin if you are wanting to substitute it for the cornstarch. 🙂
Anna
A suggestion. The recipe looks lovely, but you might want to change the word – unthaw – to – thaw!! You need to thaw frozen berries, unthaw would be the opposite!
Joanna Stephens
Hi Anna, thank you so much for pointing out that error. I had it right in the actual recipe card, but alas in the blog portion of my recipe, it was not correct. We are humans after all! 🙂
Margaret
My son asked me for a strawberry rhubarb pie the night before Thanksgiving! My search resulted in some frozen rhubarb and frozen whole strawberries. I have only tasted the filling after cooking it but not in the pie. It is not too bad. Wicked sweet, so I would reduce the sugar. And it made an awful mess of my stove, but that will be easily remedied when we get home from my mother’s. My son’s wife pointed out that stores would be closed and that I might not have all the ingredients but my son said that my freezer has everything! This time, it did! Thanks for the recipe. All I did was cut up the very limp rhubarb and add it to the saucepan and finished as suggested. I did have to cook it about 15 min more but that might just have been my stove.