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home » Desserts » Pies

Strawberry Pie With Frozen Strawberries

by Joanna Stephens Published: Dec 5, 2017 · Updated: Aug 1, 2022 · This post may contain affiliate links. We earn commission from purchases made. ·

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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.

*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.

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
4.88 from 16 votes
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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. Amy Poteete

    December 28, 2020 at 11:45 pm

    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!!

    Reply
  2. Anjelica

    December 25, 2020 at 11:54 pm

    My pie came out pretty runny, was disappointed. After re-reading recipe I didn’t let it boil long enough. 🙁

    Reply
  3. Claudine

    December 09, 2020 at 8:42 pm

    5 stars
    What a lovely pie recipie! I was thrilled to see that I had all the ingredients. Thanks for sharing!

    Reply
    • Joanna Stephens

      December 12, 2020 at 7:40 pm

      So glad you enjoyed this strawberry pie Claudine!! 🙂

      Reply
  4. Tracy

    November 25, 2020 at 7:32 pm

    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

    Reply
    • Joanna Stephens

      November 25, 2020 at 7:41 pm

      I would put the store bought crust in the refrigerator tonight so that it is thawed out before baking tomorrow. Have a great Thanksgiving!!

      Reply
  5. Kim

    October 24, 2020 at 6:22 pm

    5 stars
    Im a ginger freak so added some to this recipe. Gave it a lil snap. Delicious recipe and super easy.

    Reply
    • Joanna Stephens

      October 28, 2020 at 3:58 pm

      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! 🙂

      Reply
  6. Hugh Tomlinson

    July 28, 2020 at 9:19 pm

    5 stars
    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.

    Reply
  7. Corinne

    July 11, 2020 at 10:35 pm

    5 stars
    Great recipe! I used pastry cut outs instead of lattice. Sugar can easily substituted for low carb or honey sweetened. Thanks

    Reply
  8. Brittany

    June 26, 2020 at 2:08 pm

    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,

    Reply
    • Joanna Stephens

      June 28, 2020 at 2:51 pm

      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!! 🙂

      Reply
  9. Vicki

    May 21, 2020 at 2:04 pm

    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?

    Reply
    • Joanna Stephens

      May 21, 2020 at 3:00 pm

      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.

      Reply
  10. Laura

    May 16, 2020 at 8:21 am

    5 stars
    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!

    Reply
  11. Lanie

    April 28, 2020 at 5:43 pm

    If you put cream cheese in the bottom of crust do you still bake it or put berrie filling in shell and refrigerate it?

    Reply
    • Joanna Stephens

      May 04, 2020 at 8:09 am

      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.

      Reply
  12. Christine Erkkila

    April 19, 2020 at 2:58 pm

    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!

    Reply
  13. Tallon

    April 02, 2020 at 4:08 pm

    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!

    Reply
    • Joanna Stephens

      April 02, 2020 at 5:02 pm

      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!! 🙂

      Reply
  14. Kari

    March 30, 2020 at 5:37 pm

    4 stars
    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!

    Reply
  15. Mary Jo

    March 28, 2020 at 9:05 pm

    5 stars
    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.

    Reply
    • Kari

      March 30, 2020 at 5:39 pm

      I just found the recipe too! Be well, and enjoy!

      Reply
  16. Judith

    March 15, 2020 at 7:15 am

    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?

    Reply
    • Joanna Stephens

      March 15, 2020 at 10:36 am

      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. 🙂

      Reply
  17. Heidi | The Frugal Girls

    February 10, 2020 at 3:38 pm

    This pie looks just delicious... and I love that you can use frozen strawberries and make it in the Winter time, too!

    Reply
  18. Margaret

    November 27, 2019 at 11:24 pm

    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.

    Reply
  19. Anna

    September 21, 2019 at 1:20 pm

    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!

    Reply
    • Joanna Stephens

      September 21, 2019 at 5:39 pm

      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! 🙂

      Reply
  20. Margaret A Fleming

    July 01, 2019 at 3:54 pm

    I would like to use jello geletin in place of cornstarch can you tell me how much?

    Reply
    • Joanna Stephens

      July 01, 2019 at 8:17 pm

      I would use about 6 Tbsp of the Jello gelatin if you are wanting to substitute it for the cornstarch. 🙂

      Reply
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Joanna the author of mom with cookies

Hi, I'm Joanna! 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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