Strawberry Pie with Frozen Strawberries ????????????????
Strawberry pie with frozen strawberries is easy and delicious. Instead of having to wash, hull, and cut strawberries, using frozen berries is a lot easier and faster. By using just the right amount of sugar, cornstarch, and lemon juice, the strawberry pie filling is perfectly jelled and not runny at all. Although I use a homemade pie crust, you can use your favorite recipe, or even a storebought crust. With a jelled filling, crispy crust, and crunchy sugar sprinkle, this strawberry pie with frozen strawberries is the best combination of not only flavors but also textures. In addition to the flavors and textures, this pie is beautiful because the filling is a very eye-catching and vibrant shade of red. This strawberry pie with frozen berries is not too sweet, so it is just right if you want to eat it by itself or with ice cream: it is great either way. If you are looking for an easy and delicious pie recipe for beginners that is perfect for the spring or summer, or at any time since it uses frozen fruit, be sure to try my watch my video to learn how to make strawberry pie with frozen strawberries. I have no doubt that it will quickly become one of your new favorites!????????????????
Be sure to watch my new Strawberry Cobbler with Pie Crust recipe video! ????????????
My homemade melted butter and oil pie crust recipe:
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How to Make Strawberry Pie | The Pioneer Woman | Ree Drummond Recipes
How do you make strawberry pie from scratch?
First, start with a baked pie crust. To keep things easy, you can use a refrigerated piecrust and bake according to the package directions. If you love to make your own crust or have been stashing a ball of Ree Drummond's Perfect Pie Crust in your freezer, use that! You will need to blind bake the crust completely through before filling. Blind baking (or pre-baking) is simple to do—check out our guide for how to blind bake a pie crust.
Then, make your filling. On the stove top, cook a mixture of fresh strawberry puree, sugar, vanilla, and cornstarch to make a lightly sweetened, thickened sauce. Mix in fresh, halved strawberries and transfer this mixture to the fully baked crust. Let it cool in the refrigerator for a few hours, then serve with homemade whipped cream. You can also try a few easy twists, like adding 2 tablespoons of cocoa powder for a chocolate whipped cream or 2 teaspoons of lemon zest for a citrus kick.
What's the best way to cut strawberries for pie?
This is easy to prepare! First, clean your strawberries. Then, cut off the green stems and slice your berries in half. Take 1 1/2 cups of the halved strawberries and mash them with a fork. These mashed berries will be cooked down with the other filling ingredients and the remaining halved strawberries get folded in at the end for a chunky, fresh strawberry flavor.
Can you use frozen strawberries for strawberry pie?
This pie is filled with fresh strawberries which gives it it's pretty, made-from-scratch appearance. Frozen strawberries don't hold their shape as well as fresh do, so it's best to avoid using frozen for the berries that are tossed in the filling halved. However, you can use frozen berries for the portion of the filling that gets mashed. Frozen berries have a higher water content than fresh so, if you use frozen, be sure to thaw the strawberries completely and drain off any extra liquid before mashing. Just make sure the frozen berries are unsweetened!
How do you thicken strawberry pie filling?
To thicken strawberry pie filling, you'll need to cook it on the stove and use a starch such as cornstarch (or a cornstarch substitute like tapioca starch or flour). A cooked flour mixture can leave your filling a bit cloudy in appearance, whereas cornstarch and tapioca starch will cook clear and hold their thickness for about 48 hours. And since cornstarch is a common pantry item that most cooks keep, it's the perfect thickener to use for this easy strawberry pie.
Why is my strawberry pie runny?
There are a few ways to prevent your strawberry pie from coming out runny. First, your recipe needs the right amount of cornstarch. Second, the cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point in order to fully activate its thickening power. Third, be sure to let the mixture cook for the entire time that the recipe recommends. Cooking the mixture thoroughly will help to reduce the liquid in the filling, thus making it thicker. And since the fresh strawberry pie isn't baked after it comes together, it's important to fully cook the filling on the stovetop before you pour it to the crust. Lastly, once the pie is assembled, be sure to let it cool completely in the refrigerator before slicing.
Should strawberry pie be kept in the refrigerator?
Yes! This strawberry pie is best served nice and cold, fresh from the fridge. Covered and refrigerated, it will stay good for four to five days, but it's bound to be devoured long before then!
YIELDS:
8 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
5 hrs. 30 mins
Ingredients
1 refrigerated pie crust
1 1/2 qt. fresh strawberries, stems removed, halved.
3/4 c. granulated sugar
1 tsp. vanilla extract
3 tbsp. corn starch
Whipped cream, for serving.
Directions
1
For the crust: Bake one refrigerated pie crust according to package directions. Let it cool completely.
2
For the strawberry filling: Mash 1 1/2 cups of the berries with a fork and combine with the sugar, vanilla, and 1/4 cup of water in a medium saucepan over medium heat. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.
3
Whisk together the cornstarch and 1/2 cup of water in a small bowl. Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened, about 3 minutes, stirring frequently. Remove from the heat and fold in the remaining fresh strawberries. Immediately transfer the strawberry mixture to the pie crust.
4
Let cool slightly, about 15 minutes, then place in the refrigerator to cool completely, about 4 hours.
Tip: You can also use a blender or food processor to puree strawberries, instead of mashing with a fork.
Tip: 1 1/2 quarts of strawberries equals 6 cups.
How to Make Frozen Strawberry Rhubarb Pie | Rhubarb Strawberry Pie Recipe????????????????
This gluten-free frozen Strawberry Rhubarb Pie is the real deal recipe when it comes to taste and deliciousness. In this video, I will show you how I am using frozen Strawberries for this new Rhubarb Pie recipe. #StrawberryRhubarbPie #FrozenStrawberries #Baking
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01:32 | I'm using frosting frozen strawberries
02:46 | I'm cutting rhubarb for pie
02:54 | I'm poring corn starch into pot
05:35 | Now cutting the dough for pie
06:07 | Finally, I'm adding stripes on rhubarb Pie
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Strawberry Topping using Frozen Strawberries | Quick and Easy
This strawberry compote is so easy and quick to make. Using only 3 ingredients (fruit, lemon juice and sugar). My family loves a fruit (especially berries) topping on ice cream and pancakes.
Recipe:
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Stainless steel saucepan with lid on Amazon:
Silicone spatula on Amazon:
Cuisinart hand blender on Amazon:
Mason jar with lid on Amazon:
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#strawberrycompote #strawberrytopping #mantameals