I’m going to show you how to make strawberry pie with canned filling. Basically, strawberry pie is a delicious dessert prepared using strawberry cans. The strawberry pie filling is also known as jarred strawberries and ready-to-use strawberries. Every day I am making my strawberry pies. I finish up making them for the weekend. Strawberry pie contains less cream and sugar than that of peach pie. It uses less ingredients in comparison to berry cobblers or any other berries pies too. This taste real good with whipped cream on it after the baking process is completed.
Strawberry Pie Recipe
COOK TIME: 30 MINUTES
Strawberry Pie has a perfectly buttery crust and is loaded with juicy and fresh strawberries. It has the best combination of sweetness and sourness in a decadent dessert!
This dessert goes well during a summer barbecue, picnics, and potlucks. Pair it with Grilled Potatoes, Grilled Pork Chops, and Bang Bang Shrimp.
Easy fresh strawberry pie
Strawberry Pie is a great dessert all-year around, but especially great during summer since the fruit is in season. Though you can find strawberries in marketplaces and groceries all the time, you can be sure that during summer, you will have the freshest ones available.
Watch the short video tutorial:
Strawberry Pie Recipe
We will share with you how to prepare this dish from scratch. Starting from the homemade filling to the homemade pie crust. Even beginning chefs can make this pastry as it’s quite simple and easy to follow.
And besides, anything homemade is better in terms of cost and quality. Make the most out of the fruit this summer. Once you try it, you will never go for the store-bought version again!
How do you make strawberry pie filling?
We already have the homemade recipe for it, and you can check it out in this link. It is a great easy to follow recipe where you can make the filling from the sweetest berries and jello without breaking the bank with this recipe.
How do you make a homemade pie crust?
- Blend: In a food processor, combine flour, salt, sugar, cinnamon with butter and shortening. These will create crumbs and then, add water.
- Shape: The resulting dough will need to be shaped into a ball and refrigerated for at least 3 hours to overnight.
- Roll: On a flat surface, put a waxed paper and lightly dust off with flour. Then, roll out the dough to fit a 9-inch plate.
- Press: Put the flattened dough in the pie plate and press evenly at the sides.
How do you make a cheesecake strawberry pie?
- Once you have prepared the crust as described above, you can then add the cheesecake layer and then, top it with the filling. To make the cheesecake layer, simply combine the cream cheese, flour, and sugar until fluffy.
- Then, add the egg, vanilla, and cream and continue mixing until creamy. Use an electric mixer for this.
- Put this cheesecake layer on the prepared crust, and then, bake for 30 minutes (preheated at 350 degrees). After baking, refrigerate this for at least two hours before topping it off with the homemade filling. Then, serve with some whipped cream on top!
How much does a quart of strawberries weigh?
One quart of strawberries may range from 1.5 lbs to 2.3 lbs depending on the size. The smaller the size is, the more berries will fit in one quart whereas the bigger ones will leave more space in between.
Should homemade strawberry pie be refrigerated?
Generally, it can stay good for up to two days even when stored at room temperature. But, if it is a cream pie, the answer is a resounding yes.
If there is any leftover (which I doubt), refrigerate the freshly baked pie for 4 to 5 days. Just make sure that the whole thing is covered loosely with an aluminum foil.
How do you make a no-bake strawberry pie?
Use a store-bought or homemade graham cracker crust for the crust part. Skip the eggs in the cheesecake layer, and refrigerate it for a few hours after adding it to the crust. Afterward, you can top it with the strawberry filling and refrigerate again until ready to serve.
Can you make a strawberry pie in advance?
Sure, you can. It can come in handy when there are surprise visitors, or, on days that you are craving for it. Also, it has a robust shelf life so you can make this in advance.
However, if possible, refrigerate this without the filling. Then, just put the filling once ready to serve.
How to slice a pie correctly?
With a serrated knife, press on it to cut. Then, follow the lines with a small paring knife. Next, use a pie server to serve.
If it is a cream pie, wipe the knife clean after each cut.
Can you freeze a strawberry pie?
Yes! Just tightly wrap with plastic wrap or aluminum foil and put in the freezer. Properly stored, it can last for at least six months.
Recipe tips
- For best results, refrigerate it prior to slicing. A slightly frozen one is easier to cut.
- If needed, substitute the cream cheese with yogurt or cottage cheese that has been pureed.
- Also, you can use fresh strawberries instead of a cheesecake layer. On the crust, put whole berries upside down then, cover with glaze and top with whipped cream. To make the glaze, cook together a cup of pureed strawberry, water, cornstarch, and sugar. Serve this cold.
Strawberry Pie with Cheesecake Layer
Strawberry Pie has a perfectly buttery crust and is loaded with juicy and fresh strawberries. It has the best combination of sweetness and sourness in a decadent dessert!
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill: 6 hours
Total Time: 1 hour
Calories: 310kcal
Ingredients
Pie Crust or use store-bought:
- ▢1 1/4 cups all-purpose flour
- ▢1/4 cup cold butter (unsalted and diced)
- ▢1/4 cup cold shortening (diced)
- ▢1/4 teaspoon salt
- ▢1 teaspoon sugar
- ▢1/4 teaspoon ground cinnamon (optional)
- ▢4 tablespoons cold water
Cheesecake Layer:
- ▢8 oz cream cheese (room temperature)
- ▢1/4 cup white sugar
- ▢1 egg
- ▢1/4 cup heavy whipping cream (room temperature)
- ▢1 tablespoon all-purpose flour
- ▢1 teaspoon vanilla extract
Strawberry Pie Filling or use store-bought:
- ▢3 cups Strawberry Pie Filling
- ▢Whipped Cream (for serving)
Instructions
Pie Crust:
- ▢Add flour, salt, sugar, cinnamon to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.
- ▢Add the water and pulsate to combine.
- ▢The dough can also be made in a large bowl, using a pastry blender or your fingers.
- ▢Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 3 hours or overnight.
- ▢When ready to use, place waxed paper on a flat surface and lightly dust with flour.
- ▢Roll one dough ball out to fit a 9-inch pie plate.
- ▢Transfer crust to the pie plate and press evenly into the bottom and sides of the pie dish.
Cheesecake Layer:
- ▢Preheat oven to 350 degrees F.
- ▢Make sure all the ingredients are at room temperature before you begin.
- ▢In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, flour, and sugar until light and fluffy on medium-low speed.
- ▢Add the rest of the ingredients from the “Cheesecake Layer” list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- ▢Add the cheesecake batter to the prepared bottom of the prepared crust. Level the top with a spatula.
- ▢Bake for about 25-30 minutes, until cheesecake layer is just slightly jiggly in the center.
- ▢Remove from the oven and cool completely.
- ▢Refrigerate for 2-3 hours before adding the strawberry pie filling.
Strawberry Pie Filling:
- ▢Use my recipe for homemade Strawberry Pie Filling or use the canned store-bought stuff.
- ▢Level the top with a spatula and refrigerate for 2-3 hours before serving.
- ▢Serve with whipped cream.
CANNING STRAWBERRY PIE FILLING
This easy recipe for canning strawberry pie filling only has 5 ingredients. It is incredibly easy. Make the sauce and refrigerate or water bath can it for longer storage.
Strawberries have such a short season that is nice to have an arsenal of different recipes to extend that season for months to come. This pie filling is a great example.
You can make a small batch or make up to 7 quart jars to fill up your canning pot. This pie filling can be stored in the freezer if you prefer not process them in a water bath canner.
Strawberry Pie Filling
Want to learn to grow your own strawberries? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
The first section is Planning Your Garden. Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.
WHAT YOU NEED
- strawberries – use fresh or frozen berries. We recommend using your own frozen or a good quality store bought frozen berry.
- sugar -white or turbinado will both work.
- lemon juice -use bottled lemon juice, the acidity is more uniform than using fresh lemons.
- Clear-jel thickener – do not use cornstarch or corn flour to make this filling if you are canning it. It is not safe!
- water
HOW TO MAKE FILLING
Wash and heat jars and lids. Prepare water bath canning pot. Turn on to preheat.
- Rinse berries well.
- Remove hull from strawberries.
- Boil water in a large pot. Blanch berries for one minute. Remove with slotted spoon to covered bowl. Make sure you let them drain well in the slotted spoon.
- Add strawberry juice or water, lemon juice and Clearjel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.
CANNING STRAWBERRY PIE FILLING
- Ladle hot filling mixture into the hot jars, leaving 1/4 inch headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars directly on rack in canner ensuring jars are covered by over 1 inch water. Bring to a gentle, steady boil.
Process jars for 30 minutes, adjusting for altitude. After processing time is complete, turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
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IMPORTANT RECIPE NOTES
- 1 quart (liter) makes enough to fill a standard 9″ (25cm) pie crust.
- Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.
- Blanch strawberries briefly or they will overcook.
- Wait for water in canning pot to return to a boil before starting the 30 minute timer.
- Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)
USES FOR STRAWBERRY PIE FILLING
- obviously, pies (top with fresh whipped cream for a special treat)
- vanilla ice cream topping
- pour over yogurt or cottage cheese
- strawberry bars
- strawberry crisp
- parfaits
Canning strawberry pie filling is a fun and easy project that you will be so happy you did in the middle of January when the strawberries you buy at the store are so very sad and flavorless. the flavor of this pie filling is far superior to the canned stuff you buy at the grocery store.
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Canning Strawberry Pie Filling
This easy recipe for canning strawberry pie filling only has 5 ingredients. It is incredibly easy. Make the sauce and refrigerate or water bath can it for longer storage.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
Course: canning, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Canning time: 30 minutes
Total Time: 55 minutes
Calories: 14kcal
Cost: $9
Ingredients
- ▢3½ cups fresh strawberries just over a quart
- ▢5 tablespoons Clear Jel modified cornstarch
- ▢¾ cup Sugar plus 2 Tbsp
- ▢1 cup water
- ▢3½ teaspoons Bottled Lemon Juice
Instructions
How to make the filling
- Rinse berries well.3½ cups fresh strawberries
- Remove hulls.
- Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.
- Add juice or water, lemon juice and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.5 tablespoons Clear Jel modified cornstarch,1 cup water,3½ teaspoons Bottled Lemon Juice,¾ cup Sugar
How to can the filling
- Ladle hot filling into the hot jars, leaving 1/4″ headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Notes
This batch makes 1 quart (liter) of pie filling which is enough for one 9″ (25cm) pie.
Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.
Blanch strawberries briefly or they will overcook.
Wait for water in canning pot to return to a boil before starting the 30 minute timer.
Always allow jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)
USES FOR STRAWBERRY PIE FILLING
- obviously, pies
- ice cream topping
- pour over yogurt or cottage cheese
- strawberry bars
- strawberry crisp
- parfaits
STRAWBERRY PIE FILLING
This home-canned strawberry pie filling is so pure and fragrant that you won’t want to seal it in jars, you’ll want to devour it right away. But resist the impulse, and enjoy this on a cold autumn or winter day.
You can can it in a variety of jar sizes: handy for opening just what you need at various times. It’s not just for pies: this would make a cheesecake great topping or spongecake layer.
This is a tested canning recipe courtesy of the Washington State University Extension Service.
You might also wish to can your strawberries plain, and make a pie filling with them when you open a jar.
THE RECIPE
Jar size choices: Either half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)
Processing method: Either water-bath or steam canning
Yield: 1 litre (US quart) jar
Headspace: 3 cm (1 ¼ inch)
Processing time: Either size jar 30 minutes
You may also wish to make a few quarter-litre (½ US pint / 8 oz / 250 ml) jar sizes for use as topping for ice cream, small cheese cakes, etc.
This recipe is for 1 x 1 litre (1 US quart) jar. You can multiply it if you wish, up to 7 (that is the usual suggested max, just because the standard canner will take a max of 7 x litre / quart jars at once.)