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 tsp 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 tsp 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.)
Nat
How big is your pie form?
Joanna Stephens
I use a 9 inch pie pan.
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.
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.
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.
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.
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!
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.
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!
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.
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! 🙂