Strawberry Pie Filling
This strawberry pie filling is quick and easy to make, whether you plan to use it as a pie filling or a topping! This recipe is made without jello to let the sweet flavor of summer-ripe strawberries shine through.
Servings 8
Ingredients
- 2 pounds fresh strawberries tops removed, divided use
- ¾ cup granulated sugar
- 1 cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.
- Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks.
- After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries.
- Halve or quarter the remaining berries. Fold into the glaze to thoroughly coat.
- Pour into a pie crust or chill the filling in the refrigerator until ready to serve. Stir well before using as a topping.
Notes
- Makes about 6 cups.
- Store this pie filling in an airtight container in the refrigerator for up to 2 days, although it is at its best within the first day.
- Store any pies made with the filling in the fridge as well until ready to serve.
- Do not freeze this pie filling.
- I do not recommend using frozen strawberries for this recipe. If you only have frozen strawberries on hand, I recommend giving my strawberry sauce recipe a try instead.