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Homemade Strawberry Pie Filling
Benchi

Homemade Strawberry Pie Filling Recipe

This Strawberry Pie Filling recipe offers a vibrant, fresh, and luscious topping perfect for pies, tarts, or as a dessert sauce. Made from ripe strawberries, lemon juice, sugar, and a choice of quick-cooking tapioca or cornstarch for thickening, this filling provides a naturally sweet and slightly tangy flavor. It is easy to prepare on the stovetop, with a smooth texture and bright strawberry taste that holds beautifully in refrigeration or freezer storage.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 pint
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 16 ounces ripe strawberries, washed, hulled, and sliced
  • 1 tablespoon lemon juice
  • ⅓ to ½ cup sugar (adjust based on strawberry sweetness)
  • 1 tablespoon quick-cooking tapioca or cornstarch
  • a pinch salt

Equipment

  • blender
  • pot

Method
 

Instructions
  1. Add ½ cup (3 ounces) of sliced strawberries into a blender along with the tablespoon of lemon juice and ½ cup water (omit the water if using cornstarch). Blend until the mixture becomes completely smooth, creating the strawberry juice base for the filling.
  2. In a pot, mix the sugar with the quick-cooking tapioca (or cornstarch) and a pinch of salt. Stir to combine evenly, preparing the thickening mixture.
  3. Pour the blended strawberry juice into the pot with the dry ingredients and stir well. Heat the mixture over medium heat until it comes to a boil. If using tapioca, reduce the heat to a simmer and cook for about 5 minutes, stirring frequently until the filling thickens and the tapioca softens. For cornstarch, simply bring to a boil and stir until thickened without simmering further.
  4. Stir in the remaining sliced strawberries. Cook, stirring frequently, until the filling comes back to a simmer. Once simmering, turn off the heat immediately to preserve the fresh strawberry texture.
  5. Transfer the hot filling to a wide container to cool quickly. After it has cooled, pour the filling into a jar. Store in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Use as a pie filling or dessert topping as desired.