Strawberry Pie (with Frozen Strawberries)
This easy Strawberry Pie with frozen strawberries is a simple, make-ahead dessert with a sweet homemade filling and a buttery, flaky crust.
A Fun Fruity Treat
I have a recipe for Strawberry Pie that uses fresh strawberries and the number one question I get on that recipe is, “Can this be made with frozen strawberries?”. So I finally created a recipe JUST for frozen strawberries! It’s a great option when fresh strawberries aren’t in season or you just want to use some strawberries you have hanging around in your freezer. Minus the chill time, this pie recipe really only takes 20 minutes to come together!
You’ve Got Questions, I’ve Got Answers!
Here is my recipe for Fresh Strawberry Pie if you want to make it with fresh strawberries.
Stir frequently while cooking to prevent sticking and ensure even thickening. This is also why I prefer cornstarch over flour to thicken the filling. It is much less likely to get clumpy.
Absolutely. This pie is actually best when made ahead since it needs several hours to chill and fully set. Overnight chilling works great.
Usually this happens when the filling didn’t cook long enough to fully thicken or the pie didn’t chill long enough before slicing.
Store leftover Strawberry Pie covered in the refrigerator for up to 4 days. For the best texture, keep it chilled until ready to serve. Freezing is not recommended since the filling can become watery once thawed.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- pie crust– baked and cooled. You can use store-bought pie crust or homemade pie crust. I just used a regular pie crust, not a deep dish.
- frozen strawberries – do not thaw them. This helps control excess liquid and creates a thicker filling.
- granulated sugar – I know someone will ask about using a sugar substitute here. I am sure you could, I just haven’t personally tested it. Perhaps try using one that is a 1:1 substitute for sugar.
- cornstarch – don’t substitute for flour here. This is used to thicken the filling and it comes together more smoothly than flour.
- water
- fresh squeezed lemon juice – Lemon juice can really brighten the flavor of fruit and helps set the filling (activating with the fruits natural pectin).Please use fresh squeezed. The bottled stuff is just straight acid tasting and doesn’t add the bright true lemon we’re looking for.
- vanilla extract
- pinch of salt– this is optional and it just offsets the sweetness a little (kinda like why you add a little salt to a cookie recipe.) You don’t taste it as a separate ingredient. But it is optional.
How To Make Strawberry Pie (with Frozen Strawberries)
Cook the strawberries for the filling
In a medium saucepan, combine frozen strawberries, sugar, cornstarch, and water. Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes). Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes. Remove from heat and stir in lemon juice, vanilla extract, and a pinch of salt.
Pour filling into the crust
Let the filling cool for 10–15 minutes, then pour into the prepared pie crust. Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.
Serve with garnishes
Slice and serve chilled with whipped cream if desired.
Craving More Recipes?
Strawberry Pie (with frozen strawberries)
Ingredients
- 1 (9-inch) pie crust, baked and cooled (bake according to package directions, see notes below)
- 4 cups frozen strawberries (do not thaw)
- ¾ cup granulated sugar
- 3 Tablespoons cornstarch
- ½ cup water
- 1 Tablespoon fresh squeezed lemon juice
- 1 teaspoon vanilla extract
- pinch of salt (optional, just offsets the sweetness a little)
Optional for serving
- whipped cream or whipped topping
- fresh strawberries
Instructions
- In a medium saucepan, combine 4 cups frozen strawberries, ¾ cup granulated sugar, 3 Tablespoons cornstarch, and ½ cup water.
- Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes).
- Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes.
- Remove from heat and stir in 1 Tablespoon fresh squeezed lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
- Let the filling cool for 10–15 minutes, then pour into 1 (9-inch) pie crust, baked and cooled
- Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.
- Slice and serve chilled with whipped cream or whipped topping and fresh strawberries, if desired.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I just purchased a 9-inch frozen pie crust and baked it to the package directions (poking holes with a fork to keep the crust from rising up too much.) You can also use your favorite Homemade Pie Crust recipe but you will also need to bake it off first before adding the strawberry filling.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
