Strawberry Pie With Frozen Strawberries

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Nothing signals comfort and delight quite like a homemade strawberry pie. The glossy red filling, the buttery crust, and the gentle sweet-tart bite are a timeless combination. While fresh strawberries are wonderful in peak season, you might crave this treat any time of year. Frozen strawberries make it possible, letting you enjoy a slice of summer whenever you want.

This guide will walk you through every step to achieve a perfect strawberry pie using frozen berries, covering preparation tips, thickening strategies, crust choices, and serving suggestions.

Why Use Frozen Strawberries?

Frozen strawberries are flash-frozen at peak ripeness, which preserves sweetness and flavor. They’re convenient, available any time, and cost-effective compared to fresh berries out of season. When baked in a pie, they release natural juices and bold strawberry taste. The trick is controlling the moisture so you get a glossy, thick filling instead of a soupy one.

Ingredients and Tools

Let’s start with the basics. Here’s what you’ll need for classic strawberry pie.

For the Filling:

• 6 cups frozen strawberries (about 2 pounds)
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon lemon juice
• 2 tablespoons cold butter, diced

For the Crust:

• 1 double 9-inch pie crust (store-bought or homemade—see instructions below)

For the Egg Wash:

• 1 egg
• 1 tablespoon milk or water

Equipment:

• 9-inch pie dish
• Large mixing bowl
• Pastry brush
• Knife or pizza wheel
• Rolling pin (if making crust from scratch)
• Paper towels

Preparing Frozen Strawberries for Pie

The key to using frozen strawberries is moisture management. Here’s how to prepare your berries:

• Thaw Completely: Place frozen strawberries in a colander over a bowl and allow them to thaw at room temperature for about 45 minutes.
• Drain Excess Liquid: Gently press the berries to release extra juices. Don’t discard the juice—save a little to add flavor if you like, but avoid adding liquid to the filling mix.
• Pat Dry: Lay the strawberries out on paper towels and pat gently. Removing surface moisture keeps your filling from becoming runny.
• Slice if Needed: If berries are whole or halved, slice into 1/4-inch pieces for even baking and distribution in the filling.

Making the Pie Filling

The magic of strawberry pie lies in its filling. The goal is a luscious, not liquidy, center. Here’s what to do:

• Mix Dry Ingredients: In a large bowl, combine sugar, flour, cornstarch, and cinnamon if using. The flour and cornstarch act as thickening agents, capturing the strawberry juices as the pie bakes.
• Coat the Strawberries: Add the prepared berries to the bowl. Toss gently to coat the strawberries with the dry mixture. This ensures every piece is wrapped with thickener.
• Add Lemon Juice: Stir in the lemon juice. It brightens flavor and balances sweetness.

Assembling the Pie

If you’re making your own crust, see the instructions below. Whether you use homemade or store-bought, assembly is straightforward.

• Preheat the Oven: Set your oven to 425°F (218°C).
• Prepare the Bottom Crust: Roll out your bottom pie dough to fit a 9-inch pie pan. Place the crust in the dish, letting the excess hang over the edges.
• Add the Filling: Spoon the strawberry mixture into the crust. Dot the filling with diced butter, scattering pieces evenly to add richness.
• Cover With Top Crust: Lay your second crust over the pie. You can use a full top crust, cut slits for steam, or create a lattice pattern for a rustic look (see instructions below).
• Seal and Trim: Fold the overhanging dough underneath itself, pinch or crimp the edges to seal.
• Egg Wash: Whisk together the egg and milk (or water). Using a pastry brush, lightly coat the top crust. Egg wash gives a glossy, golden finish.
• Vent the Top: If using a full crust, cut several slits or poke with a fork to allow steam to escape.

Baking the Strawberry Pie

Baking at two temperatures helps set the structure and prevent a soggy crust.

• Bake at High Heat: Place the pie in the center of the oven. Bake for 30 minutes at 425°F.
• Lower the Temperature: Without removing the pie, reduce oven temp to 375°F (190°C). Continue baking for 20-25 minutes more, until the crust is deep golden and juices bubble from the vents or lattice.
• Check for Overbrowning: If the crust browns too fast, cover the edges with foil during the last 20 minutes.

Remove the pie and cool on a rack for at least 2 hours. This time sets the filling for clean, stable slices.

Thickening Tips and Handling Juicy Fillings

Berry pies often run the risk of a soupy interior, especially with frozen fruit. Here’s how to avoid that:

• Thoroughly Dry Strawberries: Removing as much moisture as possible ensures the thickener can do its job.
• Double-Thickener: The combination of flour and cornstarch works well, but you can swap in tapioca starch if you prefer extra-clear, non-cloudy filling.
• Blind-Bake the Bottom Crust: For extra crispness, blind-bake the empty pie shell for 10 minutes before filling.

Pie Crust: Store-Bought vs Homemade

Both options yield great pie, but homemade crust offers extra flavor and flakiness. Here’s a simple recipe for a double crust:

Homemade Pie Crust

Ingredients:
– 2 1/2 cups all-purpose flour
– 1 cup (2 sticks) cold butter, diced
– 1 teaspoon salt
– 6-8 tablespoons ice water

Directions:
1. In a bowl, combine flour and salt.
2. Cut in butter using a pastry blender or two forks, until mixture resembles coarse crumbs.
3. Drizzle in ice water a tablespoon at a time, mixing gently until dough just comes together.
4. Divide dough in half, shape each into a disk, wrap, and chill for 1 hour.

This crust handles the strawberry filling’s juice, staying flaky without becoming soggy.

Lattice Top Crust: Step-by-Step

A lattice crust isn’t just attractive; it helps the filling cook evenly. Here’s how:

• Roll out the top crust and cut into even strips, about 3/4 inch wide.
• Lay half the strips parallel across the pie, spaced evenly.
• Fold back every other strip halfway, lay a strip perpendicular, then return folded strips.
• Repeat, alternating and weaving strips until covered. Trim excess and crimp edges.

Serving and Storing Strawberry Pie

Once cooled, slice your pie cleanly and lift out a perfect wedge. Serve as is, or partner with:

• Whipped cream
• Vanilla ice cream
• Fresh mint or basil for garnish

Storage Tips:
– Cover leftover pie and keep at room temperature for up to 2 days.
– Refrigerate for up to 5 days for longer keeping.
– For freezing, wrap slices tightly in plastic then foil. Freeze up to 4 months. Thaw in the fridge before serving.

Pie Variations

Strawberry pie welcomes creativity. Try these variations:

• Berry Medley: Add blueberries or raspberries for color and flavor.
• Crumble Topping: Swap the top crust for a mix of flour, butter, and brown sugar for a classic crumble.
• Cream Cheese Twist: Scatter small cubes of cream cheese atop the filling before adding your top crust—rich and tangy.

Troubleshooting: Common Questions

Why did my pie turn out watery?
Usually excess liquid from frozen strawberries. Next time, dry the berries thoroughly and don’t skip your thickener.

Can I use granulated tapioca instead of cornstarch?
Yes—use 6 tablespoons for this amount of fruit.

How do I keep the bottom crust crisp?
Blind-bake or dust lightly with cornstarch before adding filling.

Strawberry pie made with frozen strawberries is the answer to year-round cravings. The secret is all in the preparation—thaw and dry the berries, use enough thickener, and let the pie cool thoroughly. Whether you stick to tradition or add your own twist, you’ll get slices full of bright strawberry flavor and cozy comfort.