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.)
Amy Poteete
Hi there!
I tried this pie recipe as a birthday gift to my roommate and it turned out delicious!! I only had 1/2 the amount of frozen strawberries than it called for, so I added a 1/2 cup of water and fresh strawberry preserves that I had on hand. I reduced all of the ingredients by 1/2 and added a little more lemon. It turned out so delicious! Thank you for the recipe!!
Anjelica
My pie came out pretty runny, was disappointed. After re-reading recipe I didn’t let it boil long enough. 🙁
Claudine
What a lovely pie recipie! I was thrilled to see that I had all the ingredients. Thanks for sharing!
Joanna Stephens
So glad you enjoyed this strawberry pie Claudine!! 🙂
Tracy
Hi I am excited to try this for Thanksgiving. I will be using a frozen store bought crust. Do I need to thaw it before baking? Or can it be frozen? Thanks
Joanna Stephens
I would put the store bought crust in the refrigerator tonight so that it is thawed out before baking tomorrow. Have a great Thanksgiving!!
Kim
Im a ginger freak so added some to this recipe. Gave it a lil snap. Delicious recipe and super easy.
Joanna Stephens
So glad you liked this recipe Kim! Adding ginger sounds like a fun little twist. Will definitely give it a try the next time I make this pie. Thanks for sharing! 🙂
Hugh Tomlinson
I went to make the strawberry pie today and when I pulled the berries out of the freezer, I realized I didn’t have enough. So I cut up two big apples and added them. I have never seen an apple strawberry pie before but went ahead with it. It is really quite good! And you inspired me to do a lattice top also.
Corinne
Great recipe! I used pastry cut outs instead of lattice. Sugar can easily substituted for low carb or honey sweetened. Thanks
Brittany
Hi There,
Can i use fresh strawberries and would i be able to freeze the pie to bake at a later date? My grandma wants 3 homemade strawberry pies that she can put in her freezer.
Thank you,
Joanna Stephens
Hi Brittany, yes you can use fresh strawberries for this recipe! Also, you can definitely freeze this pie to bake later. I would wrap the pies a couple of times with plastic wrap and then placing it in the freezer. When she is ready to bake the pie, I would suggest baking for 45-50 minutes since it is completely frozen. Hope this helps!! 🙂
Vicki
I bought the frozen strawberries but not the kind you used. I accidentally bought the ones in heavy syrup. Do I need to do anything differently?
Joanna Stephens
Hmm...I've never worked with those before, but they should still work. Instead of adding sugar to the strawberries when you are cooking them in the saucepan, leave the sugar out. The syrup will have the sugar in it.
Laura
Everyone raves about this delicious pie, the best ever! I did put the cream cheese on the bottom of the crust as an earlier suggestion, the crust came out flakey with no soggy bottom! This is a keeper thank you!
Lanie
If you put cream cheese in the bottom of crust do you still bake it or put berrie filling in shell and refrigerate it?
Joanna Stephens
Hi Lanie, I'm not quite sure as I have never made my strawberry pie with cream cheese in the filling. Usually I make a pie crust with cream cheese. I imagine you would still bake it, but I don't really know for how long.
Christine Erkkila
Celebrating Grocery Store Worker Appreciation Day at our house. Our daughter works at a grocery store. I made her favorite pie, strawberry rhubarb crumb top. Used your recipe substituting 1 cup rhubarb for 1 cup of the strawberries, omitted the lemon juice and did a crumb crust for the top. Delicious!
Tallon
Hi! I just want to clarify, is the pie baked in only the pie dish or is the pie dish on a baking sheet during the baking period?
Thanks!
Joanna Stephens
So, what I do is put the pie dish on a baking sheet just to catch any filling that may spill over. It just prevents your oven from getting messy. Hope this helps, and that you enjoy this pie!! 🙂
Kari
Worked out very well!
I added 30% more lemon juice to mitigate sweetness and it was good for my taste.
I like the crust texture and workability with the cream cheese. All in all, a delicious pie!
Perfect quarantine baking recipe with strawberries we picked and froze last summer and kind of forgot about until we were trapped at home with nothing to do!
Mary Jo
While staying home during the Corona Outbreak and trying to use up the items on hand, I found this recipe. WOW, what a great pie. I made one change. Once I rolled out the bottom crust and placed it in the pie dish I put it in the freezer. Before putting the filling in, I smeared the bottom of the shell with 4 ounces of cream cheese. Keeps the crust from getting soggy and adds to the flavor. Thank you for a great recipe and helping me clean the freezer during this terrible time.
Kari
I just found the recipe too! Be well, and enjoy!
Judith
I would love to make this recipe, but wonder if I can use only one pie crust, or graham wafer crust and no top crust?
Joanna Stephens
Hi Judith, I think this would definitely work. This strawberry filling gets thick after cooking it in the sauce pan, so you should be able to use it in a graham cracker crust or just one pie crust. I personally prefer a lattice top because I love the look, but you can definitely use just the one crust on the bottom. 🙂
Heidi | The Frugal Girls
This pie looks just delicious... and I love that you can use frozen strawberries and make it in the Winter time, too!
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.
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 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. 🙂