There's something timeless about a classic strawberry pie. This old-fashioned strawberry pie filling brings you back to simpler times with its fresh, juicy strawberries and a hint of lemon to brighten things up. Perfect for summer gatherings or a cozy family dessert, this recipe is a winner!
The star of this recipe is, of course, the strawberries. Fresh strawberries are key here, as they provide the best flavor and texture. The granulated sugar helps to draw out the strawberries' natural juices and sweeten the filling. Cornstarch is our thickening agent, ensuring your pie filling isn't runny. A touch of lemon juice brightens up the flavors while a pinch of salt enhances the sweetness. Finally, a dash of vanilla extract adds a warm note to round everything out.
This strawberry pie filling is delightful in a classic pie crust or a graham cracker crust for added texture. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. If you're feeling adventurous, try it as a topping for pancakes or waffles for a special breakfast treat.
Start by preparing your strawberries. You'll want to hull and halve them, which is a fancy way of saying remove the green tops and cut them in half. Toss them into a large saucepan along with the sugar. Set the heat to medium and wait for the magic to happen. As the strawberries warm up, they'll start to release their juices, creating a beautiful, fragrant syrup. This usually takes about five minutes, so feel free to give them a gentle stir now and then.
While the strawberries are doing their thing, mix the cornstarch with a couple of tablespoons of water in a small bowl. Stir it until it's smooth and lump-free. This slurry is going to be your thickening hero. Once your strawberries are swimming in their own syrup, pour in the cornstarch mixture, lemon juice, and that pinch of salt. Keep stirring the pot gently for another five minutes. You'll notice the filling thickening and becoming glossy.
Once you've got that perfect consistency, remove the saucepan from the heat. Stir in the vanilla extract to add a layer of warmth and aroma. Let the mixture cool down to room temperature before using it in your pie. Not only does this allow the flavors to meld together beautifully, but it also makes it easier to handle when filling your pie crust.
Share