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This strawberry pie filling recipe is perfect for anyone who loves a sweet and tangy treat. With easy-to-follow steps and simple ingredients, you’ll have a quart of delicious filling ready to enjoy in no time.
It’s strawberry season and I couldn’t be happier about it! Perfectly ripe strawberries are sweet and juicy with just a hint of tart. Try out my delicious Strawberry Salsa (5 Ingredients), this Strawberry Horchata or these yummy Strawberry Lemon Blondies.
Get ready to make the best strawberry pie of your life with this homemade pie filling recipe! It’s so much tastier than what you get from the store. It’s made with minimal fresh ingredients without any weird additives that you can’t pronounce. Your desserts will have that amazing made-from-scratch flavor that simply can’t be beat. Now, all you need is this perfect pie crust recipe!
I love that this strawberry pie filling recipe is made with such simple ingredients! After just one bite, you will taste how much better homemade is and be so glad that you tried this easy recipe. See the recipe card below for complete measurements.
Follow these step-by-step instructions and you’ll see just how easy it is to make your own pie filling. You can even can it, if you’d like!
Follow these simple tips for the best strawberry pie filling you’ll ever taste! Once you give this homemade recipe a try, you’ll never want store-bought canned pie filling again!
Here are the various options for storing your strawberry pie filling:
Strawberries are one of my favorite fruits, and strawberry desserts are always welcome, especially during the summer season! Here are some of our tried and true strawberry recipes that you can use with this filling! They are all so fabulous, you’ll want to try all of them.
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Bring a small pot of water to a rolling boil. Blanch the strawberries by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
In a medium saucepan or skillet, add the sugar and clearjel and whisk to combine.
Heat the cup of water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add the lemon juice and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes, until it bubbles and the gel is clear.
If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.
Calories: 895kcalCarbohydrates: 226gProtein: 4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 22mgPotassium: 793mgFiber: 10gSugar: 175gVitamin A: 62IUVitamin C: 303mgCalcium: 91mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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