Published: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 87 Comments
In just 15 minutes you can make a delicious Strawberry Pie Filling that has a vibrant red color and is bursting with flavor.This pie filling recipe is easy to make with 5 simple ingredients and is great for pies, cakes, cheesecake, or breakfast pastries.
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One of my favorite things to do when our kids were younger was picking strawberries. I'm sure the kids ate more berries than they put into the buckets. There is nothing like eating fresh strawberries on a warm spring day!
We love using those fresh picked strawberries in easy desserts like strawberry cobbler, strawberry pretzel pie, and this fluff salad. But one of my favorite things to make is a batch of strawberry pie filling.
This homemade filling is sweet, thick, and loaded with sliced berries. You are going to love how simple it is to make.
Why You Will Love Strawberry Pie Filling
Homemade pie filling is actually easier to make than you think. Most canned strawberry pie filling is full of gel and very little berries. When you make your own pie filling you can control what ingredients are in it and how sweet it is.
- Easy to Make: This pie filling is easy to make in 20 minutes with just five simple ingredients. Plus, it tastes so much better than canned filling.
- Sweet and Tangy Flavor: Fresh strawberries provide natural sweetness, and a hint of lemon juice adds a tangy flavor. Together, they create a delicious and amazing taste.
- Homemade Goodness: Making your own pie filling offers many benefits. You can control the amount of ingredients used. Plus, you can customize the sweetness and thickness of the filling to your preference.
- Versatile: Strawberry pie filling can be used in so many different types of desserts. Try mini strawberry pies, cheesecake brownies, or this lemon strawberry cake.
- Freezer Friendly: It freezes well, so it is a great way to use fresh strawberries when they are in season.
Key Ingredients
Five ingredients and one pan are all you need to make a delicious strawberry pie filling recipe. This dessert is sure to impress your family and friends.
- Strawberries - This recipe is a great way to use fresh strawberries when they are in season. We like to slice them, so they are smaller in the filling. Store bought berries can be used all year long.
- Lemon Juice - Adds some acidity and brightens the flavor of the mixture. Other options are lime juice or orange juice.
- Sugar - Granulated sugar sweetens the homemade pie filling.
- Cornstarch - Helps to thicken the glaze. Check the expiration date on the container because expired cornstarch will not thicken properly. Clear-jel or tapioca can also be used in place of the starch.
- Strawberry Jello - A box of Jello helps to thicken and sweeten the filling. Plus, it adds a bright red color and intense strawberry flavor.
How to Make Strawberry Pie Filling
This strawberry pie filling is made in one pan and comes together in less than 20 minutes. The hardest part is waiting for it to cool off, so you can eat it.
- Prep the strawberries. Wash and dry the berries, remove the stems, and cut into slices. Stir the sliced strawberries with lemon juice and set aside.
- Make the glaze. Whisk together the sugar and cornstarch in a pan. Stir in the water and bring to a boil stirring constantly. Remove the pan once it bubbles and turns slightly clear.
- Stir in strawberry Jello. Add a small box of strawberry Jello powder and stir until dissolved. This thickens the filling even more and gives it a vibrant red color.
- Add the strawberries. Pour in the sliced strawberries and stir until everything is coated. Allow the strawberry filling to cool on the counter for 1-2 hours. Spoon into a container. Cover and chill in the refrigerator until thickened.
BruCrew Tip: Make the strawberry pie filling the night before, so it is ready to use or eat the next day. If you are making a strawberry pie, pour it into the graham cracker crusts before chilling.
Storing Pie Filling
In the Refrigerator - Store the strawberry pie filling in a sealed container in the refrigerator for up to 5 days.
In the Freezer - Spoon any leftover pie filling in a freezer safe bag or container. Freeze for 2-3 months.
Thaw it overnight in the fridge before using it. When you thaw the frozen pie filling, there may be a little bit of extra water on top. Pour it off before using the pie filling.
Tips and Tricks
- Avoid lumps. In order to avoid lumps in your glaze, whisk together the cornstarch and sugar ahead of time. This will ensure a smooth consistency when the filling is finished.
- Adjust the amount of sugar. If your berries taste extra sweet, use less sugar in the filling.
- Do not overcook the glaze. Cornstarch starts to break down with too much heat. If this happens, your filling will not be as thick or firm when it chills.
- Use ripe strawberries. The natural sweetness from the strawberries will shine through and give the filling a delicious flavor. Avoid berries that are mushy or moldy.
- Add other fresh fruit. Use any mixture of sliced strawberries, raspberries, blueberries, or blackberries to change it up.
- Prevent a skin from forming. Place a piece of plastic wrap right on top of the filling while it is hot.
- Cool before using. This allows the pie filling time to set up and thicken before adding it to other desserts.
- Want to can the filling? Use clear-jel instead of cornstarch, if you are going to can the filling.
FAQ
Can you freeze strawberry pie filling?
Yes, it freezes just fine. Make sure the strawberry filling is completely cooled. Spoon into a freezer safe container or bag and freeze for 2-3 months.
Can you make this strawberry pie filling without cornstarch or Jello?
Both of these ingredients help thicken the strawberry filling. If you are looking for a strawberry pie filling without cornstarch or Jello, you may enjoy this strawberry reduction.
Why didn't my filling thicken?
Make sure you check your cornstarch container for an expiration date. Expired cornstarch will not thicken as well as fresh.
Can you use frozen strawberries?
I don't recommend using frozen strawberries because they can make the filling too watery and it won't set up as well.
Can you can this pie filling?
Cornstarch is not safe to use in canning, so I do not recommend canning this particular recipe. If you want to can strawberry pie filling, you would need to use clear-jel in place of cornstarch.
Ways to Use Strawberry Pie Filling
There are so many delicious and easy ways to use this fresh strawberry recipe. Here are just a few of our favorites.
- Pie: Spoon the filling into a graham cracker crust and top with homemade whipped cream.
- Parfaits: Layer it in strawberry pretzel parfaits and chia seed parfaits.
- Cake: Swirl strawberry pie filling into a lemon snack cake or make a strawberry dump cake.
- Breakfast: Add a spoonful of pie filling to strawberry waffles or puff pancakes.
- Topping: Use it as a topping for vanilla cheesecake, no bake strawberry cheesecake, or lemon cheesecake bars.
More Strawberry Desserts
- Homemade Strawberry Ice Cream
- Homemade Strawberry Shortcake
- Strawberry Applesauce
- Strawberry Cheesecake Poke Cake
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Recipe
Strawberry Pie Filling
Yield: 5 cups pie filling
Prep Time: 15 minutes
Total Time: 15 minutes
In just 15 minutes you can make a delicious Strawberry Pie Filling that has a vibrant red color and is bursting with flavor.This pie filling recipe is easy to make using 5 simple ingredients and is great for pies, cakes, cheesecake, or breakfast pastries.
Ingredients
- 5 cups sliced fresh strawberries (24 ounces)
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 ¼ cup water
- 1 - 3 ounce box strawberry Jell-O powder
Instructions
- Stir together the strawberries and lemon juice. Set aside.
- Whisk together the sugar and cornstarch. Stir it into the water in a large saucepan and heat over high heat until the mixture turns clear and starts to bubble.
- Remove the pan from the heat and stir in the Jello powder until dissolved.
- Add the sliced strawberries and stir until completely coated in the gel mixture.
- Let the mixture cool on the back of the stove or counter for 1-2 hours, then refrigerate until chilled all the way through.
- Keep refrigerated in a sealed container for 4-5 days. It can also be frozen if you want to keep it longer.
Notes
- Avoid lumps. In order to avoid lumps in your glaze, whisk together the cornstarch and sugar ahead of time. This will ensure a smooth consistency when the filling is finished.
- Adjust the amount of sugar. If your berries taste extra sweet, use less sugar in the filling.
- Do not overcook the glaze. Cornstarch starts to break down with too much heat. If this happens, your filling will not be as thick or firm when it chills.
- Use ripe strawberries. The natural sweetness from the strawberries will shine through and give the filling a delicious flavor. Avoid berries that are mushy or moldy.
- Add other fresh fruit. Use any mixture of sliced strawberries, raspberries, blueberries, or blackberries to change it up.
- Prevent a skin from forming. Place a piece of plastic wrap right on top of the filling while it is hot.
- Cool before using. This allows the pie filling time to set up and thicken before adding it to other desserts.
- Want to can the filling? Use clear-jel instead of cornstarch, if you are going to can the filling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 137Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 34gFiber: 2gSugar: 27gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
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*This post was first published March 2014. The photos were updated February 2019, and it was republished April 2023.
More Pie
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- Mudslide Pie
- Blackberry Dump Cake
- Peanut Butter Pudding Pie
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Christa H.
Just made this and daaaaaaang! It’s so tasty! I only had brown sugar and was worried about the color but it still came out a gorgeous red. And I don’t like to waste a perfectly good lemon so I used all my lemon juice (prob 3.5tbs) and zested the whole thing into it as well. Nom nom nom! I’m using it as one of my layers in a Banana Split Trifle! It’s gonna rock thanks to this recipe! Was super simple too! Thanks!
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Joshua
The strawberry pie filling was so good that I made a huge batch and froze some. When thawing it I realized it's a bit runner. SOOO...I baked it in a pie (instead of eating cold).....and it turned out to be the best strawberry pie I ever tasted. Comes together perfectly. INCREDIBLE. Highly, highly recommend baking it in a pie (I made a crumble topping, baked at 375 for an hour).
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Jocelyn
I am so glad you loved the pie filling. Yes, the pie filling thaws out slightly runny, but I usually just pour off the liquid and still use it. I love that you baked it in a pie and added a crumble to it. A baked strawberry pie has been on my list to do. How much filling did you use? One batch?
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Joshua
Hi there. I'm revisiting this recipe as its strawberry season, just saw this. I froze the filling in gallon ziplock bags, so I kind of eyeballing it. But it makes 1 9" pie worth. Baking it was incredible.
Natalie
This is amazing!! I usually had a handful or two of blueberries.
I have made this multiple times. We have used it for syrup on our waffles, your strawberry pretzel parfaits (with gluten free pretzels) and your strawberry lemon snack cakes (also did gluten free). We have loved it all.
I did try freezing it, but when I thawed it, the consistency was not quite right and my snack cakes didn't come out the same. They were still delicious. I did make it recently and refrigerated it for a few days and it was still perfect.Reply
Jocelyn
I am so glad you love this pie filling. I did freeze a batch and it seemed fine. It sounds like yours may have thawed with more liquid though which would be why the snack cake turned out differently. The pie filling should keep in the fridge for 4-5 days, if you end up with extras.
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Sarah
Can I can this pie filling?
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Jocelyn
I have never canned this particular recipe, so I'm not quite sure. I do know that that you cannot use regular cornstarch because it isn't safe for canning. So, you would need to use clear jel instead. Let me know if you try it.
Pissed Off Just Wanted a Recipe
Your website if annoying. Far too many adds and blabber about nonsense. If you are going to post a recipe......just post the damn recipe. No one gives a sh*t about your life's story!
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Jocelyn
Thanks for the "feedback!" Feel free to get another recipe from a recipe site that provides no additional tips or information on how to use it. But any site that provides quality information will have the same "ads and blabber about nonsense." Also, there is a button at the start of the post that says "jump to recipe" that will take your right there, but you must have missed that! Have a great day!😉
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Karen
I think you are great.. I absolutely love the strawberry filling I made a vanilla Bundt cake with the filling and topped it with white chocolate ganache served with homemade whipping cream.. "Heaven sent" Thank you!
Jocelyn
That sounds absolutely amazing! What a great way to use this filling!
Judy
To: Pissed Off Just Wanted a Recipe says
Man are you rude. YOU DON'T HAVE TO READ THE HELPFUL COMMENTS ABOVE IF YOU DON'T WANT TO JUST CLICK THE "JUMP TO THE RECIPE" AND PRINT THE SUCKER OUT. I believe you need to get a life instead of insulting people who are just giving people their great recipes!Reply
Jillie
Did you ever hear the saying "It's better to remain silent and thought a fool than to speak and remove all doubt? You really should practice it.
Reply
Linda
Could you use this recipe to can this pie filling
Jocelyn
That's a great question. I have actually never canned before, so I can't answer that for sure. I know this filling is able to be frozen, so that's an option. Please keep me posted if you decide to can it and let me know how it works.
Reply
A.
Can you leave out the Jello powder? I don't have any
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Jocelyn
No, this particular pie filling recipe relies on the Jello to thicken it and give it color.
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Mike Wilson
ARRG Sorry it changed automatically filling to lifting.
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Mike Wilson
Hi Jocelyn: Just made your pie filling and tastes awesome. I have made the dough for the pie and am now ready to make the pie. You don't mention what temperature the oven needs to be at for your filling though. Could you please make a recommendation as to what temp I should set it at. The dough recipe says follow lifting instructions.
Reply
Jocelyn
Hi, Mike. I actually recommend using this particular pie filling in an already baked or no bake pie crust. You can bake it in a crust, but the pie slices don't hold up as well when you cut into it later.
Reply
CrandLl
Does anyone know how to make strawberry pie with this recipe??? Is it a baked strawberry pie? Or is it a single crust you just pour into an already baked crust? Sorry, my husband lives baked strawberry pie, but It doesn’t set up well. So I want to make a filling and then bake it in the crust.
Reply
Jocelyn
I actually do NOT recommend using this filling in a baked pie. It is better if you use it in an already baked or no bake pie crust. I was curious about this too, so I did try baking one, but I didn't think it set up as well after chilling it because of the extra gel in the pie filling.
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Jeanne L Stiffler
I made this strawberry pie filling this morning and used a graham cracker pie crust, just ate a piece for lunch and was amazed at how good it is. I did use sugar substitute instead of real sugar and I had a bag of frozen sliced strawberries. Still really good.
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Sandy.of.WV
Confused on the amount of time for simmering...
In post / writing...
Add the berries and simmer for 2-3 minutes.On actual recipe...
Stir in the strawberries and simmer for 3-4 minutes.Hoping to hear back & corrections are made.
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Jocelyn
You can actually do either and it would be fine. Most of the batches I did were about 3 minutes, but I did a few at 2 and a few at 4, and it didn't seem to make a big difference. Thanks for the heads up that I had two different times listed. That was my mistake, and I'll get it corrected.
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Laura Reese
What a delicious idea! I can't wait to try this. I love strawberries!
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Toni
Thank you so much for the tips! This is very helpful!
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Lori
I love how easy this is. Delicious!
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Rachael Yerkes
Not only is this delicious but it's also the cutest strawberry pie filling ever!!
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Miss Coburn
This is my first time making pie. Are you supposed to put it in a cooked pie crust or are you suppposed to cook I think with a raw pie crust?
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Jocelyn
I would put it in an already cooked pie crust, or use a graham cracker crust.
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Nicole
Can you can this? Or is it best to use right away 🙂
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Jocelyn
I have never canned this before. We just use it up right away.
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Julie
How long do I can it in a hot water bath ?
Reply
Jocelyn
I have actually never canned this recipe. The recipe doesn't make a lot, so we usually eat it all in a short time. Keep me posted if you decide to can it.
Reply
Ammie
Do you think it would work for a cheesecake topping?
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Jocelyn
I think it would be an awesome topping for a slice of cheesecake! 🙂
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mallory
Looks great! quick question; how many 9 in. pies does this fill?
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Jocelyn
My guess would be 2 pies. Honestly, I have actually never made pie with it. We use it on toast, pastries, and this cake. https://insidebrucrewlife.com/strawberry-lemon-snack-cake/
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