Super easy and delicious strawberry pie recipe using frozen strawberries. You can use homemade or store bought crust with this recipe.
If you are looking for a simple and delicious strawberry pie recipe that uses frozen strawberries this is the one for you.
In fact, there isn’t a better way to make a strawberry pie when fresh aren’t available. With just a few common ingredients, you are well on your way to having a flavor packed, homemade strawberry pie perfect to serve the entire family.
Make sure to bookmark or pin this recipe so you can make again.
The filling only takes minutes to make, so if you go with a premade crust, this recipe is super quick as well.
But if you want to go with a homemade crust, it will work great with this recipe too. If you are looking for a great homemade pie crust recipe, I love this one from The Gracious Wife.
How to make a Strawberry Pie using Frozen Strawberries
This recipe yields one strawberry pie. Prep time is right around 15 minutes and bake time is approximately 35 minutes.
You will need a saucepan to make your filling and a 9″ pie pan. For this recipe I am using premade pie crust, but if going with homemade, start your pie crust before making your strawberry pie filling.
Note: You will need two pie crusts. For the top crust, you can do a solid crust with slits or make a lattice crust. It’s completely up to you.
Related Recipe: Strawberry rhubarb pie without tapioca
While you will only need a few common ingredients to make this recipe, I will cover some substitution options below just in case you’re out of anything.
When making your pie, make sure you do not thaw your strawberries before making your filling. You will be adding the entire contents of your frozen strawberries. This keeps the moisture to thickener ratio where you need it.
Related: How to refreeze strawberries
Here is the entire ingredient list!
- Frozen Strawberries
- Pie Crust
- Granulated Sugar
- Lemon Juice
Note: When thickening your filling, you can add more cornstarch if you find it is too runny. And if your filling is too thick, just add a little water to thin it out.
Substitutions and Alternatives
Since we will be using common ingredients for our strawberry pie, you may not need any alternative ingredients.
But here are the one’s I am asked about the most.
Cornstarch: This is how we make a nice filling with structure. Without a thickening agent, our filling would be way too runny. If you are out of cornstarch you can use five tablespoons of tapioca starch, three quarters of a cup of all-purpose flour, or six and a half tablespoons of unflavored gelatin.
Here is my guide to cornstarch alternatives for more options.
Lemon Juice: We are using lemon juice to add acidity to our recipe. This heightens all those wonderful flavors and it’s an important ingredient for getting a great tasting pie. You can use a 1:1 ratio of lime juice, a 1:2 ratio of orange juice, or a 1:3 ratio of apple cider vinegar.
Granulated Sugar: If you are out of white sugar, there are a few alternatives you can use. Keep in mind that higher moisture content sugar can lead to a runny filling. So if you need a replacement, go with palm sugar, cane sugar, or maple sugar.
Remember that if you are making a homemade crust, prepare two and start them before making your strawberry pie filling.
Once you have your ingredients gathered it’s time to get baking!
Step 1: Preheat your oven to 350 degrees
Step 2: Add your frozen strawberries, lemon juice, cornstarch, and granulated sugar to your saucepan
Step 3: Stir until your strawberries are coated fairly even with your dry ingredients
Step 4: Cover and bring to medium low heat
Step 5: Cook mixture for about 15 minutes, stirring occasionally to prevent burning
Step 6: Remove lid and turn heat up to medium high and stir constantly until filling has reached desired thickness. This takes about five minutes
Step 7: Remove saucepan from heat and set aside
Step 8: Line your pie pan with one crust. Remove excess dough from edges
Step 9: Carefully pour strawberry pie filling into crust lined pie pan
Step 10: Cut butter into slices and space evenly on top of your pie filling
Step 11: Place second crust on top and pinch edges together with your fingers. Cut at least four slits in top crust for ventilation
Note: You can do a lattice top crust if you prefer
Step 12: Cover edge of pie crust with aluminum foil
Step 13: Bake pie for 35-40 minutes. Your pie is done when crust is golden brown and your filling is bubbling up
Step 14: Carefully remove pie and cool on a wire rack
Step 15: Serve warm and enjoy!
Strawberry Pie With Frozen Strawberries
- 9" pie pan
- 6 Cups Frozen Strawberries
- 2 9" Pie Crusts
- ½ Cup Cornstarch
- 1 Cup Granulated Sugar
- 1½ tsp Lemon Juice
- 1 Tbs Unsalted Butter
- 1 Pinch Salt omit if using salted butter
- Preheat your oven to 350 degrees
- Add your frozen strawberries, lemon juice, cornstarch, and granulated sugar to your saucepan
- Stir until your strawberries are coated fairly even with your dry ingredients
- Cover and bring to medium low heat
- Cook mixture for about 15 minutes, stirring occasionally to prevent burning
- Remove lid and turn heat up to medium high and stir constantly until filling has reached desired thickness. This takes about five minutes
- Remove saucepan from heat and set aside
- Line your pie pan with one crust. Remove excess dough from edges
- Carefully pour strawberry pie filling into crust lined pie pan
- Cut butter into slices and space evenly on top of your pie filling
- Place second crust on top and pinch edges together with your fingers. Cut at least four slits in top crust for ventilation
- Cover edge of pie crust with aluminum foil
- Bake pie for 35-40 minutes. Your pie is done when crust is golden brown and your filling is bubbling up
- Carefully remove pie and cool on a wire rack
- Serve warm and enjoy!
- Serve your pie with a dollop of whipped cream or drizzle some chocolate syrup or ganache on top.
- Store leftover pie by sealing it and keeping it refrigerated for up to three days.