Strawberry Pie Filling

Prep Time
Cook Time
Ready In

"This is a recipe I use quite often when the strawberries are no longer in season. This is much better than canned pie filling. Enough for 1 pie."

Original recipe yields 8 servings


  • Serving Size: 1 (116.1 g)
  • Calories 304.7
  • Total Fat - 8.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 6.8 mg
  • Sodium - 499.8 mg
  • Total Carbohydrate - 52.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 28 g
  • Protein - 6.3 g
  • Calcium - 29.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step 1

Place frozen strawberries in a large bowl.

Step 2

Pour sugar over strawberries and let thaw completely.

Step 3

Pour the thawed strawberries and sugar into a saucepan.

Step 4

Bring to a full boil.

Step 5

In a small bowl or cup, mix together the cornstarch and water until there are no lumps; mix into boiling mixture and stir for a few seconds until thickened.

Step 6

Set aside, allow to cool and refrigerate until ready to use.

Tips & Variations

No special items needed.

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moosehead "RIP" In Our Kitchen

Wow. I feel ridiculous for ever using canned pie filling! This is fantastic!!!!

(4 Apr 2012)


So easy to make this filling and tastes so good there is no need to buy the canned stuff anymore. I used the refrigerated pie crust and when served topped with some whipped cream. One of the best strawberry pies we have had! Thank you Bea for another keeper! Made and reviewed for the Billboard Recipe Tag Game.

review by:
(23 Mar 2012)


I made this recipe to use as a topping and it is so delicious! I added just a bit of extra water during the boiling process cause mine didn't release as much liquid as I hoped when it thawed, plus it turned out with perfect consistency for what I wanted after I added the cornstarch slurry. I love simple recipes with fabulous results. I will be using this one often. Thanks for posting and sharing it Bea!

review by:
(7 Mar 2012)