Strawberry Pie Recipe (2024)

FAQs

What is strawberry pie filling made of? ›

How do you make strawberry pie from scratch? Start with a baked pie crust and 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.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well!

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

For best results in your baking, don't defrost the berries before use but instead toss them in flour. The flour will stop them sinking to the bottom of your mixture in the oven and can stop them bursting or their colour from bleeding.

Do frozen strawberries taste as good as fresh? ›

The taste and texture of fruit can also change when it's frozen. Frozen fruit is often softer and sweeter than fresh fruit. This is because the water in the fruit expands when it's frozen, making the cells burst, resulting in the release of the natural sugars.

Many people erroneously believe that “fresh is best”, but when it comes to berries, the frozen varieties have a higher concentration of nutritional elements, and are often spared from the large amounts of pesticides that are used on fresh berries found in a supermarket.

Actually, this pie got its name simply because it's addictive like crack (yes!); and then it landed on our table. The pie was insanity-sweet, rich, buttery, and certainly tasty though quite heavy.

Ingredients: Apples (apples, Ascorbic Acid, Salt, Citric Acid), Enriched Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Water, Apple Juice Concentrate, Modified Food Starch, Invert Syrup, Contains 2% Or Less: Yeast, Salt, Cinnamon, Sunflower Lecithin, ...

Traditional Mongolian Blood Pie Recipe. Known as Khuushuur in Mongolia, these meat pies are traditionally made with horse meat, or with lamb, goat, or beef. To satisfy the “blood” part of the description, I've opted to use blood sausage for half the meat.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.

If you cannot find Clear Jel, another option is to can the pie filling without any thickener and then thicken it with tapioca or cornstarch before putting it into the pie shell.