Strawberry Pie Filling

Fresh, glossy, and bursting with flavor, this strawberry pie filling uses fresh strawberries, cornstarch, and a hint of lemon for the perfect balance of sweetness and texture.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 15

Cooling Time: 1

Total Time: 1 45

Servings: servings

Calories: 175kcal

Cost: $8

Equipment

1 Heavy-bottomed saucepan For even heat distribution
1 Wooden spoon or silicone spatula For gentle stirring
1 Fine-mesh whisk For lump-free cornstarch mix
1 Paring knife For hulling strawberries
1 Cutting board Designated for fruit
1 Measuring cups and spoons Accurate proportions
1 Glass bowls For cooling and storage

Ingredients

6 cups Fresh strawberries Hulled and sliced
1 cup Granulated sugar Adjust to taste
¼ cup Cornstarch Thickener
¼ teaspoon Salt Enhances flavor
¼ cup Water For slurry
2 tablespoon Lemon juice Fresh, bright flavor
1 teaspoon Vanilla extract For depth
2 tablespoon Butter For richness and gloss

Instructions

Hull and slice fresh strawberries into uniform pieces; set aside the ripest ones for best flavor.
Combine sugar, cornstarch, and salt in a heavy-bottomed saucepan.
Gradually whisk in water until smooth with no lumps.
Add lemon juice and vanilla extract to the mixture.
Heat over medium, stirring constantly until the mixture begins to thicken.
Gently fold in the prepared strawberries and cook until heated through.
Stir in butter for added richness and a glossy finish.
Remove from heat and let cool completely before using or storing.

Notes

Adjust sugar based on strawberry sweetness. The filling can be stored in the refrigerator for up to 5 days or frozen for longer storage.

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