Pies are my favorite dessert, the combination of flaky crust and fruits with a scoop of ice cream is an excellent way to finalize a meal.
You have found a recipe that describes how to prepare the delicious strawberry pie using simple steps and ingredients.
When we had lots of strawberries at a good price and we bought so much more than we could use, we kept some in the freezer. This was inspired by my Strawberry Filling For Cupcakes Recipe on this site and pairs well with the Banana Smoothie.
It is that time of the year when we are clearing all the stuff from the freezer …Making pies is a great way of using up frozen fruits such as strawberries and other summer
fruits. Fresh strawberries are the best for the strawberry pie but in case you cannot access them for some reason, do not fail to enjoy this fruity dessert, go ahead and use the frozen strawberries.
My good old grandma, a passionate cook spoiled me, she ran a little home kitchen and would make the best pies in the neighborhood. I was privileged to inherit all her recipe books and kitchen notes.
From a line of great passionate cooks, I am delighted to share the strawberry pie recipe using simple ingredients that always kept her happy customers asking for more.
Ingredients, Substitution, and Equipment
Sweet Strawberry Pie Filling
When you don’t have fresh strawberries, frozen strawberries still make an excellent filling for the pie. You don’t have to wait till summer for fresh fruit. Let them thaw completely before you use them so as not to have a runny
filling. You can substitute frozen strawberries with any type of berries or sliced fruits such as peaches.
Essential ingredient balancing out with the acidity in the strawberry fruit. Adds a depth of sweetness to the pie since most pie crusts do not have high amounts of sugar. Granulated sugar can be substituted with brown sugar.
Cornstarch thickens the pie filling, this thickening agent is important since we are using frozen berries which are more likely to be runny.
Enhances the flavor of the pie filling.
Depending on the time you have on your hands, you could make your pie crust or grab two pie crusts at the freezer section of food stores like I did this time.
You can also make a no-bake pie crust with crushed Graham crackers.
FAQ Strawberry Pie With Frozen Strawberry
Summer comes with the strawberry season. Juicy, fresh and sweet strawberries are the best choice for a good pie filing.
However, if strawberries are out of season, a pack of frozen strawberries will work out fine.
Frozen fruit has more liquid than fresh fruit. It is important to use a thickening agent in the recipe.
You can keep your strawberry pie in an airtight container in the fridge for about 4 days.
Strawberry pie can freeze perfectly if you wrap it with parchment and then with a clingfilm. The pie can stay in the freezer for up to 2 months.
Blind baking the crust for 12mins.
After blind baking.
Filling in the pie with the cooled strawberry filling.
Bake the pie for 35 to 45 minutes until golden brown.
To keep the bottom of the crust from becoming soggy, blind-bake the crust before filling it in with the pie filling.
If you are new to pie making, it does not mean baking while you are not watching lol…Blind baking is baking the pie crusts with pie weights for about 12 minutes.
This process prevents the crust from getting soggy. You are assured of a flaky pie crust when you blind-bake your crust.
You can also make a no-bake strawberry pie by using graham crackers crushed and made firm with butter. This saves time and makes a delicious strawberry pie too.
Use pie shields to keep the edges of the pie crust from over-browning or burning before the pie is ready. You can improvise pie shields by folding strips of aluminum foil around the pie edges.
When I use my oven thermometer, my oven temperature is regulated. This uniform temperature ensures the edges of the crust do not burn.
Practice patience, let the pie cool completely before slicing.
If you tried this Strawberry Pie With Frozen Strawberries Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Strawberry Pie With Frozen Strawberries
- 1 Pie plate
- 1 Rubber Spatula
- 1 Mixing bowl
- 1 Pie weights
- 1 Pastry brush
- 1 Oven
- 4 cups Frozen strawberries
- ¼ cup Cornstarch
- 1 cup Granulated sugar
- 1 Juice from 1 Lemon
- 2 Pie crusts dough
- 1 large Egg
The homemade pie crust recipe
- 2 ½ cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Sugar (optional)
- 4 to 8 tablespoons Ice-cold water
- In a saucepan add the frozen strawberries and sugar and bring to a slow simmer for about 10 minutes on medium heat. Sift the cornstarch into the simmering strawberries. Stir continuously until the cornstarch dissolves and the filling thickens.
- Once the filling has thickened, set aside to cool. Preheat the oven to 350 degrees Fahrenheit or 150 degrees Celsius. Line your first pie crust onto your pie plate to fit.
- Be careful not to stretch the crust dough, press gently to fit on all sides of the pie dish.
- To blind-bake, the pie crust, place some pie weights such as dry beans or peas on the pie crust. Bake the crust for 12 minutes.
- Get the pie from the oven after blind baking and fill in the pie with the cooled strawberry filling. Sprinkle the top of the filling with some cubes of butter.
- Use the second pie crust to cover the pie, and cut anyextra pie dough. Pinch the ends to seal the pie. Make slits to act as vents tolet off steam during baking. You can also make a lattice pattern to decoratively seal the pie.
- Brush the pie with an egg wash to give it a beautiful glossy golden brown color.
- Bake the pie for 35 to 45 minutes until golden brown. It is good to use an oven thermometer for great baking results.
- Get the pie out of the oven and let it cool completely for great slicability. Scoop ice cream onto the pie and garnish with a sprig of fresh mint. Enjoy the sweet strawberry pie.
How to make a flaky pie crust.
- Add the 1 ½ cups of all-purpose flour, salt, and sugar in a large mixing bowl. Whisk until the dry ingredients are thoroughly mixed.
- Add the cold butter, crumbling into small pea size crumbs with a pastry blender as you mix into the flour. If you are working with your hands, work faster so as not to melt the butter. It is even better to use a chilled mixing bowl.
- Pour 4 tablespoons of water into the flour and butter mixture. If the dough still falls apart, add an extra tablespoon of water. Work just enough to form a softball.
- Divide the dough into two parts. Roll each part into a round disk almost the size of the pie dish you intend to use. Wrap each disc with a cling film and refrigerate for at least one hour or two days.
- When your filling has cooked and cooled completely, line the pie dish with the first round disc, then use the second one to top the pie.
- Bake the pie on a pie dish, aluminum pie plate, or even a cast iron pan.