It only takes a few minutes to make this delicious Strawberry Pie Filling. The 5 ingredient homemade pie filling recipe is perfect for pies, cakes, breakfast pastries, or as a breakfast spread for toast.
What do you look forward to when it starts to get warm outside? I looking forward to lots of fresh fruit. One thing we always loved doing with our kids when they were younger was strawberry picking.
There is nothing like a fresh strawberry on a warm day! Our kids are grown now and don't share my enthusiasm for going anymore. Thankfully, my husband humors me and will go with me from time to time.
Strawberry season and strawberry festivals are much earlier in the year in Florida. I missed it again this year, so I'll be buying strawberries in the store or at the farmer's market.
Why This Works
One of my absolute favorite things to do with fresh strawberries is to make homemade pie filling. It comes together so quickly and tastes great in so many desserts.
One problem that I run into is that our kids will eat all the fruit I bring home if I'm not watching. This time I made sure everyone knew they had to wait to start munching when I bought more. These red berries had a pie filling destiny.
Homemade pie filling is actually easier to make than you think. I have noticed that canned strawberry pie filling usually has so much 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.
What You'll Need
This strawberry pie filling is made with 5 simple ingredients and one pan. The full ingredient list and instructions is at the bottom of the post.
- Strawberries - washed, dried, hulled, and sliced
- Lemon Juice - adds a little extra to the flavor
- Sugar - sweetens the homemade pie filling
- Cornstarch - thickens the filling
- Strawberry Jello - thickens, sweetens, and adds a bright red color to the pie filling
How to Make
This homemade strawberry pie filling comes together in minutes. The hardest part is waiting for it to cool off, so you can eat it.
- Start with 5 cups of sliced (or diced) berries. You want to make sure there are plenty of strawberries in your filling.
- Water, sugar, and cornstarch gets boiled into a gel for coating the strawberries in.
- Remove the pan from the heat. Stir in some strawberry Jello powder to thicken the pie filling even more and to give it a bright red color.
- Add the sliced strawberries and stir until everything is coated.
- Allow the strawberry filling to cool completely on the counter. Spoon into a container and place in the refrigerator for a few hours to thicken up.
BRUCREW TIP: Make the pie filling the night before, so it is ready to use or eat the next day.
Uses
There are so many delicious and easy ways to use this fresh strawberry filling. Here are just a few of our favorite recipes.
- We loving using this strawberry pie filling in these little Strawberry Pretzel Parfaits.
- This delicious Lemon Snack Cake has swirls of strawberry pie filling baked in it.
- An easy Lemon and Strawberry Cake is a refreshing and light dessert for hot summer days.
- Swirls of strawberry pie filling, creamy cheesecake, and fudgy brownies makes these Strawberry Cheesecake Brownies the best kind of dessert.
- A pan of this easy Strawberry Cinnamon Roll Bake is a delicious treat for breakfast or brunch.
- Add a spoonful of pie filling and this Homemade Whipped Cream recipe to these Strawberry Waffles.
FAQ'S
Can you freeze strawberry pie filling?
Yes, it freezes just fine. Make sure the strawberry filling is completely cooled, then spoon into a freezer safe container or bag. Freeze for 2-3 months.
Thaw it overnight in the fridge before using it. When you thaw the frozen pie filling, there is a little bit of extra water on top. Pour it off before using the pie filling.
Can you make this strawberry pie filling without cornstarch or Jello?
Both of these ingredients help thicken and stabilize this fruit filling recipe. If you are looking for a strawberry pie filling without cornstarch or Jello, you may enjoy this Strawberry Reduction.
More Strawberry Desserts
- Strawberry Cheesecake Milkshakes
- Strawberry Daiquiri Dessert
- Strawberry Cheesecake Parfaits
- Strawberry Crisp Ice Cream
- Strawberry Pretzel Pie
- Strawberry Filled Cupcakes
- No Bake Strawberry Pie
- Strawberry Fluff Salad
- Easy Strawberry Cobbler
- Strawberry Cheesecake Poke Cake
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Strawberry Pie Filling Recipe
It only takes a few minutes to make and then to enjoy fresh Homemade Strawberry Pie Filling. It is perfect for pies, cakes, breakfast pastries, or spreading on toast.
Ingredients
- 5 cups sliced fresh strawberries
- 2 Tablespoons lemon juice
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 ¼ cup water
- 1 - 3.4 ounce box strawberry Jell-O powder
Instructions
- Stir together the strawberries and lemon juice. Set aside.
- Whisk the sugar and cornstarch into the water in a large saucepan. Stir over high heat until the mixture turns clear and starts to bubble.
- Remove the pan from the heat and stir in the Jello powder and stir until dissolved.
- Add the 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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
*The post for Homemade Strawberry Pie Filling was first published on March 22, 2014. The photos and post has been updated and republished on March 19, 2019.
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!
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).
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?
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.
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.
Sarah
Can I can this pie filling?
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 shit about your life's story!
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!😉
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!
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.
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.
A.
Can you leave out the Jello powder? I don't have any
Jocelyn
No, this particular pie filling recipe relies on the Jello to thicken it and give it color.
Mike Wilson
ARRG Sorry it changed automatically filling to lifting.
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.
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.
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.
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.
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.
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.
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.
Laura Reese
What a delicious idea! I can't wait to try this. I love strawberries!
Toni
Thank you so much for the tips! This is very helpful!
Lori
I love how easy this is. Delicious!
Rachael Yerkes
Not only is this delicious but it's also the cutest strawberry pie filling ever!!
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?
Jocelyn
I would put it in an already cooked pie crust, or use a graham cracker crust.
Nicole
Can you can this? Or is it best to use right away 🙂
Jocelyn
I have never canned this before. We just use it up right away.
Julie
How long do I can it in a hot water bath ?
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.
Ammie
Do you think it would work for a cheesecake topping?
Jocelyn
I think it would be an awesome topping for a slice of cheesecake! 🙂
mallory
Looks great! quick question; how many 9 in. pies does this fill?
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/