Homemade Fresh Strawberry Pie Filling

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10 Tips for when cooking this dish

  1. Use ripe, in-season strawberries for best flavour.

  2. Slice large berries in half for even texture.

  3. Cook half the berries to create a thick base.

  4. Stir constantly to avoid clumping the cornstarch.

  5. Don’t skip the lemon juice — it brightens the flavour.

  6. Add vanilla at the end to preserve its aroma.

  7. Let the filling cool before using to avoid soggy crusts.

  8. Store in a sealed container in the fridge for up to 5 days.

  9. Can be frozen for up to 2 months in airtight containers.

  10. Use as filling, topping, or layer in trifles and parfaits.

 

Serve it with suggestions

  • Spoon into a pre-baked pie shell and chill

  • Layer in trifles or parfaits with cream and sponge

  • Serve over cheesecake, pancakes, or waffles

  • Swirl into yogurt or oatmeal

  • Top vanilla ice cream or angel food cake

 

FAQs

Q: Can I use frozen strawberries?
A: Yes, thaw them first and drain excess liquid to avoid a watery filling.

Q: How do I thicken the filling without cornstarch?
A: You can use arrowroot powder or tapioca starch as alternatives.

Q: Can this be canned for long-term storage?
A: This version is not intended for canning. For safe preserving, use a tested canning recipe.

Q: Will this filling set firm enough for pie slices?
A: Yes, once chilled fully, the filling holds its shape for slicing.

Q: Can I adjust the sweetness?
A: Absolutely! Taste after cooking and adjust sugar if needed before cooling.

Pro Tip

"When I teach cooking classes, the first thing I tell students is: invest in a quality knife. It's the one tool you'll use in every single recipe. These Japanese sets have the perfect weight and edge retention."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.
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