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This strawberry pie filling recipe is perfect for anyone who loves a sweet and tangy treat. With easy-to-follow steps and simple ingredients, you’ll have a quart of delicious filling ready to enjoy in no time.
It’s strawberry season and I couldn’t be happier about it! Perfectly ripe strawberries are sweet and juicy with just a hint of tart. Try out my delicious Strawberry Salsa (5 Ingredients), this Strawberry Horchata or these yummy Strawberry Lemon Blondies.
Reasons You’ll LOVE This Recipe
- It’s Versatile: Don’t limit this to pies and filling desserts. It can be used in a variety of different ways. Try it as a topping for yogurt, ice cream, frozen yogurt, pancakes, cheesecake and so much more.
- Easy to Make: With this recipe, there’s no reason to be intimated to make your own pie filling! It’s so simple and comes together pretty quickly too!
- Super Flavorful: This strawberry pie filling has a lovely sweet flavor balanced by a subtle tartness that’s just SO incredibly delicious!
- Instructions for Canning: If you have a bunch of strawberries that need to be used, follow my simple instructions for canning this filling, so you can have it ready to go in the pantry.
Homemade Strawberry Pie Filling
Get ready to make the best strawberry pie of your life with this homemade pie filling recipe! It’s so much tastier than what you get from the store. It’s made with minimal fresh ingredients without any weird additives that you can’t pronounce. Your desserts will have that amazing made-from-scratch flavor that simply can’t be beat. Now, all you need is this perfect pie crust recipe!
What is in Homemade Strawberry Pie Filling?
I love that this strawberry pie filling recipe is made with such simple ingredients! After just one bite, you will taste how much better homemade is and be so glad that you tried this easy recipe. See the recipe card below for complete measurements.
- Strawberries: Fresh or frozen strawberries will work.
- Granulated Sugar: Perfectly sweetens the filling and balances the tartness of the berries.
- Clearjel: This is what thickens the filling to give it the perfect consistency. There is no substitution! See the note in the ‘Tips and Tricks’ section below for more information.
- Water: Boiling water is combined with the sugar and Clearjel to get the thickness just right.
- Lemon Juice: Adds fresh brightness and enhances the natural flavor of the fruit.
How to Make Strawberry Pie Filling
Follow these step-by-step instructions and you’ll see just how easy it is to make your own pie filling. You can even can it, if you’d like!
- Blanch the Strawberries: Bring a small pot of water to a rolling boil. Blanch the strawberries by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
- Mix Sugar and Clearjel: In a medium saucepan or skillet, add the sugar and Clearjel and whisk to combine.
- Add Boiling Water: Heat the cup of water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add the lemon juice and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
- Stir Mixture with Strawberries: Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
- Cook: If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes, until it bubbles and the gel is clear.
To Can the Filling
- Prep the Jars: If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
- Heating the Jars: Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
- Check Jars and Store: Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.
Tips and Tricks
Follow these simple tips for the best strawberry pie filling you’ll ever taste! Once you give this homemade recipe a try, you’ll never want store-bought canned pie filling again!
- Do I have to use ClearJel? YES! There is no substitute. Clearjel is a modified food starch that will not break down after canning, being heated more than once, or over time. It is an absolute must for this recipe. Other thickeners, such as flour or cornstarch, will end up breaking down and your pie filling will turn out runny. ClearJel can usually be found in large grocery stores with their canning supplies or can be purchased online.
- Do I have to Blanch the Strawberries? You don’t have to blanch the berries, but this helps sterilize them before making your filling. If you would like to skip this step, you may skip it but your berries won’t be as sterilized as they would with the blanching.
- Can I use Frozen Strawberries? Yes, when using frozen strawberries, you should let them thaw to room temperature before using them. Save the liquid from thawing and top it off with water until you have the 1 cup of water called for in the recipe card. You do not have to blanch thawed strawberries for this recipe.
- Why use Bottled Lemon Juice? The acidity in fresh lemons varies from lemon to lemon, so it is difficult to get consistent acid content. To safely can your strawberry pie filling, it is best to use bottled lemon juice because the acidity is the same from bottle to bottle. If you are making the filling and do not plan to can it, fresh lemon juice will be fine.
Storing Leftover Strawberry Pie Filling
Here are the various options for storing your strawberry pie filling:
- Without Canning: Store the strawberry pie filling in an airtight container in the refrigerator for up to 3 days. In this time, you can use it as a topping or to fill baked pie crusts or pastries.
- Canned: Store canned strawberry pie filling in a cool, dark place for up to 12 months. Make sure to check that the seal has not broken and the lid cannot flex before opening and using.
- To Freeze: You can freeze the filling. Add it to a large freezer bag and keep for up to 3 months. To thaw, refrigerate overnight.
More Delicious Strawberry Recipes
Strawberries are one of my favorite fruits, and strawberry desserts are always welcome, especially during the summer season! Here are some of our tried and true strawberry recipes that you can use with this filling! They are all so fabulous, you’ll want to try all of them.
Pin this now to find it later
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Bring a small pot of water to a rolling boil. Blanch the strawberries by quickly plunging them into the boiling water for about 10-15 seconds before removing them to a bowl. Cover to keep warm.
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In a medium saucepan or skillet, add the sugar and clearjel and whisk to combine.
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Heat the cup of water in the microwave for 1 ½-2 minutes, until boiling. Whisk the boiling water into the sugar mixture and mix until combined. Heat over medium heat until thickened. Add the lemon juice and whisk until smooth. Continue whisking constantly and cooking until the mixture becomes less opaque, about 3-4 minutes
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Remove from the heat and stir into the blanched strawberries. You may add a few drops of red food coloring if you would like it to be a darker red, as the strawberries lose a lot of their color, but this is optional.
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If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes, until it bubbles and the gel is clear.
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If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean of any filling and then wipe them with white vinegar. Add the lid and screw on the band fingertip tight.
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Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.
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Check the lid of each jar to make sure it is sealed and not flexing at all. Store in a cool place until ready to use.
Calories: 895kcalCarbohydrates: 226gProtein: 4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 22mgPotassium: 793mgFiber: 10gSugar: 175gVitamin A: 62IUVitamin C: 303mgCalcium: 91mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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