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Strawberry Pie Filling

Strawberry pie filling.
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Ditch the can and make Strawberry Pie Filling from scratch. It's vibrant and bright and perfect for pies, desserts, or any other sweet treat that calls for strawberry pie filling or strawberry topping. The preferred thickener to use for this pie filling for the most vibrant flavor is quick-cooking tapioca. If you prefer to use cornstarch, there are alternative instructions for this within the recipe. Note the differences before beginning the recipe.

Ingredients

  • 1 quart (16 ounces) ripe strawberries, washed, hulled and sliced
  • 1 tablespoon lemon juice
  • ⅓ to 1/2 cup (70 -100 grams) sugar (depends on how sweet the strawberries are)
  • 1 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch (see notes)
  • Pinch salt

Instructions

  1. Add 1/2 cup (3 ounces) of sliced strawberries to a blender with lemon juice and ½ cup water (omit the water if using cornstarch), and blend until completely smooth.
  2. Add the sugar to a pot with quick-cooking tapioca (or cornstarch), and salt and stir to combine. Pour in the juice and stir to combine. Heat over medium and let the juice come to a boil. Lower the heat to simmer and continue cooking to soften the tapioca pearls, stirring frequently, for about 5 minutes until the sauce is thickened. (If using cornstarch, do not simmer, instead once it thickens up from the boil, move on to the next step).
  3. Add in strawberries and cook, stirring frequently until it comes back to a simmer, then shut off the heat. Immediately transfer the filling to a wide container to cool quickly.
  4. When cool, pour into a jar. Store in the refrigerator until ready to use, about 3-4 days. Or in the freezer, for up to 3 months.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Strawberry Pie Filling was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

This recipe makes about 1 pint of filling. To make enough for a full pie, the recipe needs to be doubled. Double all of the ingredients, but keep the amount of strawberries that are pureed to ½ cup. You can precook the filling for a no-bake pie, or add the filling into a pie without cooking, see the section "Thoughts on Turning This into a Pie" for more information.

Find it online: https://everydaypie.com/strawberry-pie-filling/