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Homemade Strawberry Pie Filling Recipe

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  • Author: Villerius
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 00:20
  • Yield: 1 pint
  • Category: Pie Filling
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade Strawberry Pie Filling is a luscious and vibrant addition to any dessert. Made with fresh ripe strawberries, lemon juice, and a hint of sugar, it is thickened using quick-cooking tapioca or cornstarch for a smooth and glossy finish. Perfect for pies, tarts, or as a topping, this filling captures the fresh taste of strawberries in a simple stovetop preparation.

Ingredients

Scale

Strawberries

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

Filling Base

  • 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
  • ½ cup (3 ounces) water (only if using tapioca, omit when using cornstarch)

Instructions

  1. Prepare Strawberry Puree: Place ½ cup of sliced strawberries in a blender along with the lemon juice and ½ cup water (only if using quick-cooking tapioca). Blend until completely smooth.
  2. Combine Dry Ingredients: In a pot, mix the sugar, quick-cooking tapioca or cornstarch, and a pinch of salt until well combined.
  3. Add Juice and Thicken: Pour the blended strawberry juice into the pot with the dry ingredients and stir to combine. Heat the mixture over medium heat and bring to a boil. If using tapioca, reduce heat to simmer and cook for about 5 minutes, stirring frequently to allow tapioca pearls to soften and the sauce to thicken. If using cornstarch, cook only until the mixture thickens upon boiling—do not simmer.
  4. Add Whole Strawberries: Stir in the remaining sliced strawberries and cook, stirring frequently, until the filling returns to a simmer.
  5. Cool the Filling: Turn off the heat and immediately transfer the filling to a wide container to cool rapidly.
  6. Store Properly: Once cool, pour the filling into a jar and refrigerate for up to 3–4 days or freeze for up to 3 months until ready to use.

Notes

  • This recipe yields about 1 pint of strawberry pie filling. To make enough for a full pie, double all the ingredients except keep the pureed strawberries at ½ cup.
  • You can use this filling precooked for a no-bake pie or add the filling directly into a pie without cooking depending on your desired texture.
  • When choosing between tapioca and cornstarch, tapioca offers a slightly chewy texture, while cornstarch gives a smoother finish.
  • Adjust sugar according to the sweetness of your strawberries to avoid an overly sweet filling.
  • Store leftovers in the refrigerator for 3-4 days or freeze for longer shelf life up to 3 months.

Nutrition

  • Serving Size: ¼ cup (about 60g)
  • Calories: 70
  • Sugar: 15g
  • Sodium: 10mg
  • Fat: 0.1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 0.3g
  • Cholesterol: 0mg

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