The pie slits aren’t just for decoration, so don’t skip this step.Are the strawberries too tart? Add more sugar to balance it out.Slice them lengthwise into thin, 1/4-inch wide pieces. Cut a V into the top of the strawberries to get rid of the stems.Pat them dry with paper towels to avoid a watery filling. Take them out of the freezer for 30 to 60 minutes before preparing. Let the frozen strawberries thaw completely to room temperature beforehand.It’s just I don’t usually have this ingredient on hand. I also find tapioca flour (6 tablespoons) to be very effective. If you don’t have cornstarch, though, just add 3 tablespoons to the flour and your filling should be nice and thick. I’ve experimented with other thickeners before, and I find that this combo yields a perfectly thick and silky strawberry pie filling. So for my pie recipe, I like using a combination of 1/3 cup flour and 3 tablespoons of cornstarch. While the majority of strawberry pie recipes use gelatin to thicken the filling, I’m not a huge fan of the gelatinous texture it results in. Strawberries are among the juiciest fruits there are, so you’ll definitely need a thickener if you don’t want a soupy pie. Slice and enjoy! How Do You Thicken Strawberry Pie Filling? Let the pie cool to room temperature for about 2 hours. If the crust is turning brown too quickly, cover the pie loosely with aluminum foil. The crust should be golden brown at this point. Reduce the oven heat to 375 degrees Fahrenheit and bake for 20 more minutes. Apart from decorative purposes, it also allows steam from the filling to escape out of the pie.Īlternatively, you can also stick holes in the crust using a fork.īake the pie at 425 degrees Fahrenheit for the first 30 minutes. Using a knife, cut slits in the top crust. Beat together an egg and 1 tablespoon of milk or water. This isn’t required, but it really gives the crust a nice golden finish. Not only will this create pretty pie edges, but it will also seal in the filling. Crimp the edges of the crust using your fingers. This will add richness to the pie.Ĭover the filling with the second pie crust. Pour the strawberry filling into the pie pan. This is because you’ll use frozen strawberries instead of fresh.Īdding water will only cause the filling to be runny.
You’ll notice that the filling ingredients do not include water. Add in the strawberries and toss to coat. In a large bowl, stir together the sugar, flour, cornstarch, and cinnamon. Pat the strawberries dry with paper towels to get rid of the liquid. Frozen berries will melt into a runny filling during baking. Be sure to thaw the strawberries at least 30 minutes beforehand. If you’re using a pre-made crust, preheat the oven to 425 degrees Fahrenheit.įit the first pie crust into a 9-inch pie pan. If you plan to make the crust from scratch, do it now. Otherwise, your pie filling will be soupy.Īlso, you’ll want to use a mixture of flour and cornstarch to help thicken the filling. Just be sure to thaw the frozen berries completely before using them.ĭry them with paper towels to eliminate as much liquid as you can. Can You Bake With Frozen Strawberries?įor sure! With frozen strawberries, there’s no need to wait for summer to bake and enjoy a strawberry pie. I guarantee you’ll be able to make delicious strawberry pie even when all you have are frozen strawberries. With my recipe, along with a handful of tips and tricks, While they won’t yield the same spectacular texture, there are ways to make it work, and I’m here to help you achieve pie success.
Of course not! This is exactly what frozen strawberries are for. There’s no doubt in my head about that.īut what if you have a sudden craving and they’re not in season? Is there really no choice but to let your tastebuds wait in vain? I bet you’re already drooling, so let’s get started! Strawberry Pie With Frozen Strawberriesįresh strawberries are the best option when making strawberry pie. Use frozen strawberries and you can enjoy your favorite strawberry pie any day of the year. Who says you need to wait for summer to get a slice of this culinary work of art, though? From the presentation to the flavor to the texture, this pie is pure perfection.
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