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Homemade Strawberry Pie Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 71 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 pint
  • Category: Pie Filling
  • Method: Stovetop
  • Cuisine: American

Description

This homemade Strawberry Pie Filling is a luscious, thickened mixture of fresh strawberries, lemon juice, and sugar, perfect for filling pies or as a topping. Made with quick-cooking tapioca or cornstarch, it offers a perfectly balanced sweet and tangy flavor with a smooth yet slightly textured consistency. The filling can be pre-cooked for no-bake pies or used fresh for any dessert that calls for strawberry goodness.

Ingredients

Scale

Strawberries

  • 1 quart (16 ounces) ripe strawberries, washed, hulled and sliced

Filling Mixture

  • 1 tablespoon lemon juice
  • ⅓ to ½ cup (70 – 100 grams) sugar (adjust according to sweetness of strawberries)
  • 1 tablespoon quick-cooking tapioca or 1 tablespoon cornstarch
  • Pinch of salt

Instructions

  1. Blend Strawberries: Place ½ cup (3 ounces) of sliced strawberries, lemon juice, and ½ cup water (omit water if using cornstarch) into a blender and blend until completely smooth.
  2. Prepare Thickening Mixture: In a pot, combine the sugar, quick-cooking tapioca (or cornstarch), and a pinch of salt. Stir in the blended strawberry juice until well combined.
  3. Cook Sauce: Heat the mixture over medium heat and bring to a boil. If using tapioca, lower the heat to simmer and cook, stirring frequently, for about 5 minutes until the sauce thickens and the tapioca pearls soften. If using cornstarch, cook only until the mixture thickens upon boiling, then proceed immediately.
  4. Add Strawberries: Stir in the remaining sliced strawberries and continue cooking, stirring frequently, until the mixture returns to a simmer.
  5. Cool Filling: Remove from heat and immediately transfer the filling to a wide container to cool quickly.
  6. Store: Once cooled, pour the filling into a jar and refrigerate. It will keep for about 3-4 days in the fridge or can be frozen for up to 3 months.

Notes

  • This recipe yields about 1 pint of strawberry pie filling. To make enough for a full pie, double all ingredients except keep the pureed strawberry portion at ½ cup.
  • You can use this filling pre-cooked for no-bake pies or add it fresh to pies that don’t require baking.
  • Choosing between tapioca and cornstarch affects texture: tapioca yields a slightly gelled texture with soft pearls, whereas cornstarch produces a smoother sauce.
  • Adjust sugar amount based on the natural sweetness of your strawberries to prevent over-sweetening.
  • For quicker cooling and to preserve freshness, transfer the hot filling to a shallow wide container as shown.

Nutrition

  • Serving Size: 1/4 cup (about 60g)
  • Calories: 70
  • Sugar: 14g
  • Sodium: 5mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/homemade-strawberry-pie-filling-recipe/