Description
Ditch the canned versions and elevate your desserts with this vibrant homemade Strawberry Pie Filling! Bursting with the natural sweetness of ripe strawberries, this recipe allows you to adjust the flavor profile to suit your taste while ensuring every bite is a fresh delight. Perfect for pies, tarts, or as an irresistible topping for pancakes and ice cream, this filling is not only simple to make but also free from preservatives. With just a few key ingredients and straightforward steps, you’ll have a luscious strawberry filling that enhances any dessert and impresses family and friends alike.
Ingredients
Scale
- 1 quart (16 ounces) ripe strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice
- ⅓ to ½ cup sugar (70 – 100 grams)
- 1 tablespoon quick-cooking tapioca or cornstarch
- Pinch of salt
Instructions
- In a blender, combine ½ cup of sliced strawberries with lemon juice and water (omit water if using cornstarch). Blend until smooth.
- In a medium saucepan, mix sugar with quick-cooking tapioca (or cornstarch) and salt. Stir well before adding the blended strawberry mixture.
- Heat over medium until boiling, then reduce to simmer. Stir frequently until thickened—about 5 minutes for tapioca (skip simmering step for cornstarch).
- Fold in remaining sliced strawberries and return to a gentle simmer before removing from heat. Cool quickly in a wide container.
- Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 80
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg