Homemade Strawberry Pie Filling Recipe

Strawberry Pie Filling Recipe is made with fresh strawberries and Jell-O, in a sweet, thick, and decadent sauce. It tastes so much better than the store-bought version! Whether you are using it to make strawberry pie, to fill donuts, or to spread it on top of a cake, ice cream, or toast, my strawberry pie filling is easy to make and tastes delicious every time. All you need are six ingredients, some water, and about 10 minutes of your time!

I have been making my jam and preserves since I was young, as I grew up with my grandparents who have a huge garden with many fruits and berries. It is such an easy way to have the freshest fruit without all of the preservatives and sugar the store-bought stuff has. In addition, making it yourself will save you a lot of money!

Especially when strawberries are coming in full season, I tend to take advantage of their abundance and make batches of this recipe. Even though you could make this dish year-round, the fruits just taste better when in season. They are sweeter, juicier, and not to mention cheaper this time of the year. 

The great thing about this Strawberry Pie Filling is that you can utilize it not only on pies but in various other desserts. And trust us, making it at home is well worth it, and it tastes so much better than the canned version. 

If you like to make your fruit preserves, jams, and jelly, try my instant pot strawberry jam. It is one of those dump-and-go recipes that cooks itself. Making homemade jams is always fun, easy, and budget-friendly. You might also like our Persimmon Jam and my famous Apple Pie Filling.

What you need to make strawberry pie filling

To make this delicious strawberry pie filling recipe, all you need are lemon juice, lemon zest, white sugar, cornstarch, strawberry jello, and some strawberries of course. It takes just 10 minutes to make and a couple of hours to chill so it is set.

• Strawberries – Get the local organic ones if you can find them. Find the ripest red strawberries without worrying about the shape or size.
• Lemon juice – Gives your strawberry pie filling a fresh citrusy flavor.
• Lemon zest – For a little bit of tanginess.
• Sugar – I use white granulated sugar because it has the best flavor and texture for this recipe.
• Strawberry Jello – Not only does it add extra strawberry flavor but it also helps thicken the sauce.
• Cornstarch – For extra thickening.
• Water – To dissolve the cornstarch.

How to make Strawberry Pie Filling?

1. Rinse and cut: To begin, rinse and slice strawberries into smaller pieces.
2. Mix it up: Stir the lemon juice, zest, and strawberries in a large bowl and set it aside.
3. Thicken: Then, whisk some water, cornstarch, and sugar in a large saucepan on medium heat. Stir well and let it boil for one minute.
4. Add fruit: After, add the strawberries and stir them as they simmer for three minutes.
5. Add Jello: Now, remove the pan from the stove and stir in the Jello. Be careful not to crush the strawberries.
6. Let it chill: Finally, let it come to room temperature before letting it chill for two hours before you use it.

Expert tip:

Choosing the best strawberries

There are more than six varieties of strawberries that are separated into three types including June-bearing, everbearing, and day-neutral, separated by when they are ripest. The ones you choose should be ripe enough to be sweet but not too ripe because they will be too soft.

1. June-bearing strawberries bloom in June with a large number just one time of the year.
2. Everbearing strawberries have two smaller crop seasons in June and September.
3. Day-neutral strawberries do not go dormant and you can expect fruit from them all year round. However, they are smaller than the June-bearing strawberries. Also, this type is grown as an annual instead of a perennial.

There are several common varieties. Albion, which is a darker red and has a sweeter flavor, grows large fruits that are conical and firm. Honeoye is a cold-hardy productive plant that grows tasty red fruit of medium size. Other varieties include Alpine Wonder, Gariguette, Wild American, Evie-2, and Monterey.

If you can find local, organic strawberries, those are my first choice. They are fresher and have no chemicals on them. Also, do not worry about the shape or size when making this recipe. Just make sure they are red.

Recipe variations and add-ins:

• Add other fruit: Mix in some raspberries, blackberries, or blueberries for a berry delight filling.
• Use different Jello: Try other flavors of Jello like lemon, lime, or even mint for a different taste.
• Extracts: Another way to make your strawberry pie filling unique is to add some kind of extracts like vanilla, almond, or lemon.
• Add nuts: Every pie is better with nuts. The flavors of crushed walnuts, pecans, or almonds would be delicious.
• Lime: Instead of lemon juice and zest, use lime for a different citrusy flavor.

Serving suggestions:

Strawberry pie filling is easy to make and only takes 10 minutes. The only problem is that you have to chill it for a couple of hours. But that gives you time to list all the things you want to use it for. Here are my favorites.

• Make a strawberry cheesecake by adding a layer of this delicious filling at the bottom or on top.
• Serve it on top of ice cream or yogurt bowls.
• Take your strawberry poke cake to the next level with this delicious filling. The sauce will seep into the cake and the strawberries will stay on top.
• Another cake that would be great with this sauce is a strawberry lava cake. Just add the filling in the middle.
• Strawberry smoothies are more than just smoothies with a spoonful of this delicious filling.
• Why not use it instead of jelly or preserves on your peanut butter sandwich?
• Try it on top of pancakes or waffles for an extra delicious breakfast.
• No matter what you put this on, don’t forget to add a dollop of fresh homemade whipped cream.

Frequently asked questions

What thickens strawberry pie filling?

Watery pie filling has happened to everyone who bakes, including me! First, make sure you use the right amount of cornstarch. Also, be sure the cornstarch is dissolved in water before adding it to the filling and heating it to a boil. Then, let it boil for the full three minutes. It is also important to let it chill long enough for the mixture to be cool all the way through.

Why is my pie filly mushy?

Using overripe berries will make the filling mushy, as they do not hold their shape well. Choosing fresh, ripe, berries, that are intact, and plump is very important. Also, when stirring the sauce, do it gently, not crush the berries. 

Can you freeze strawberry pie filling?

Yes, it stores and freezes well. Before storing it, ensure the mixture is completely cooled down. Then, transfer to an airtight container, a lidded jar, and store in the fridge for up to 2 weeks. 

To freeze it, transfer it to a freezer-proof dish, and freeze it for up to 3 months. Before serving, thaw it overnight in the fridge before using it. Once thawed, it might have some excess liquid or water on top, simply pour that off before using it on pies, or as a spread.

 

How to store:

Refrigerator or freezer

• Refrigerate: Place leftover strawberry pie filling in an airtight jar and refrigerate for up to 14 days.
• Freezing: Once your pie filling is cooled completely, you can freeze it for up to three months in a freezer bag or freezer-safe container.
• Defrost: Thaw overnight in the fridge for the best results.
• Reheating: No need to reheat but you may have to pour off some liquid that can form on top of the frozen filling. 

Canning strawberry pie filling

I highly recommend making a larger batch of strawberry pie filling and canning it. This way you have it on hand whenever you need to fix a quick, easy, and delicious pie or dessert year-round.

• Prepare the boiling water canner. Heat the jars and lids in the simmering water (do not boil) until ready for use. Set the bands aside.
• Transfer the strawberry pie filling into the hot jars leaving 1/2 inch headspace, tap the jars to remove air bubbles. Wipe the rim, place the hot lids on the jars, apply the band, and adjust until the fit is fingertip-tight.
• Add the jars to a boiling water canner and process for 30 minutes, the time stays the same for pints and quarts.
• Remove the jars and let them cool. Check the lids for seal after 24 hours, they should not flex up and down when the center is pressed.

More recipes with strawberries:

Recipe tips:

• Be sure to use the ripest, reddest, and freshest strawberries you can find.
• If you cannot find good fresh strawberries, you could use frozen strawberries. Just thaw them and pat them dry first.
• Sometimes, brighter colors make the pie filling more appetizing. Add some red gel food coloring to make it brighter.
• Do not skip the Jello. Even if you cannot find strawberry Jello, use a different flavor because it adds to the texture, thickness, and flavor.
• Slice the larger strawberries into halves or quarters but leave the small ones whole for extra texture.