Strawberry Pie With Frozen Strawberries

Strawberry pie holds a special place in many kitchens. With its vibrant filling and flaky pastry, this classic dessert appeals all year. You don’t need to wait for berry season—frozen strawberries work beautifully, offering great flavor and convenience. This guide walks you through every step, from thawing berries to serving the perfect slice, with practical tips for best results.

Why Use Frozen Strawberries?

Frozen strawberries open new doors for home bakers. They’re harvested at peak ripeness, meaning their sweet-tart flavor remains intact. You can enjoy strawberry pie in winter, spring, or whenever inspiration strikes. Plus, frozen fruit is easy to use and affordable. There’s no need to hull berries or rush to use up a fresh pint.

Whether you’re making pie for a family gathering or a weeknight dessert, frozen berries deliver. With the right handling, you’ll turn a bag of fruit into a luscious, thick filling.

Strawberry Pie With Frozen Strawberries Vertical Photo

Ingredients and Tools

Here’s what you’ll need:

For the filling:
5 cups frozen whole strawberries, thawed and patted dry
3/4 cup granulated sugar (adjust to taste)
1/3 cup all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon (optional)
1 tablespoon lemon juice
Pinch of salt
2 tablespoons unsalted butter, diced
For the crust:
1 double pie crust (store-bought or homemade)
Egg wash:
1 large egg
1 tablespoon milk or water
Optional for serving:
Whipped cream or vanilla ice cream
Fresh mint or basil for garnish

Essential tools:

9-inch pie pan
Mixing bowls
Rolling pin (if using homemade crust)
Paper towels for drying berries
Sharp knife or pizza cutter
Pastry brush
Aluminum foil

Preparing the Strawberries

Frozen strawberries need a bit of care to shine in pie. Start by letting them thaw completely—at room temperature for 30 to 60 minutes works well. Once they’re soft, drain away any juices. The key is to gently press the strawberries with paper towels until most excess moisture is gone. Damp berries lead to watery filling and soggy crust. Work in batches and be patient; this step pays off.

If the strawberries are large, slice them lengthwise into 1/4-inch thick pieces. Uniform slicing ensures the fruit cooks evenly and the filling holds its shape. Look for any bruised or icy bits and discard them.

Making the Strawberry Pie Filling

Combine the dried strawberry slices in a large bowl. Sprinkle granulated sugar over the fruit. Toss gently to distribute. Add flour, cornstarch, cinnamon, lemon juice, and salt. Stir until every piece is coated with dry ingredients—this is what thickens the fruit as it bakes.

Many bakers reach for gelatin to stabilize fruit pies, but flour and cornstarch together offer a creamy texture without the jiggly consistency. If you prefer a more robust filling, you can substitute 6 tablespoons tapioca flour for the combination above. Leave the filling to sit for 10–15 minutes. This gives the berries time to absorb flavors and the dry mix to start thickening.

Assembling the Pie

Preparing the Pie Crust

For homemade crust, roll out one dough round into a 12-inch circle. Gently fit it into your 9-inch pie pan, pressing into the corners without stretching. Trim any excess edges, leaving enough overhang to crimp later.

If using store-bought dough, let it sit at room temperature for 10 minutes before unfolding to prevent cracking.

Pour the prepared filling into the pie shell. Dot the top with the diced butter—it melts during baking and produces a satiny, luxurious texture.

Adding the Top Crust

You have choices for the top crust. You can top the pie with a full sheet, a lattice, or even cut shapes for a decorative effect.

For a classic look:

Lay the second rolled dough over the filling.
Trim to match the bottom crust, leaving about a 1-inch overhang.
Fold the edge of the top crust over the bottom, pinch to seal, and crimp as desired.

For a lattice:

Slice the dough into 1-inch-wide strips using a knife or pizza cutter.
Lay strips over the filling, alternating horizontal and vertical placements to create a woven pattern.
Press the ends of the strips into the edge of the bottom crust and crimp.

Before baking, whisk the egg with a tablespoon of milk or water. Brush this egg wash evenly over the top. For an extra twist, sprinkle a little cinnamon sugar over the crust for crunch.

Use a knife to cut slits in a full crust to let steam escape, or poke holes with a fork. Without these, your filling can bubble over the edges or the crust may get soggy.

Baking the Pie

Place the pie on a baking sheet to catch any drips. Bake in a preheated oven at 425°F for 30 minutes. Lower the temperature to 375°F and continue baking for another 20–30 minutes. The pie is done when the crust is golden brown and the filling is bubbling through the vents.

If the edges of the crust brown too quickly, tent them loosely with strips of aluminum foil about halfway through baking. Avoid opening the oven door too often, which can cause uneven baking.

Cooling and Slicing

Fresh from the oven, your strawberry pie smells irresistible, but resist the urge to slice. Place the pie on a wire rack and let it cool for at least 2 hours. This rest time allows the filling to set. Cutting in early can result in a soupy interior.

After cooling, slice the pie with a sharp knife. Wipe the blade between cuts to get clean pieces. Serve alone, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Tips for Success

Thaw and dry the fruit: Fully thaw and dry frozen strawberries before use.
Balance sweetness: Taste your berries. Adjust the sugar if your strawberries are extra tart or sweet.
Thicken wisely: Combine flour with cornstarch for a thick, silky filling.
Protect the crust: Use foil if your crust is browning too soon.
Cool before cutting: Let your pie cool to room temperature to allow the filling to settle.

Pie Crust From Scratch

If you enjoy baking, making your crust brings extra flavor and flakiness. Here’s a simple recipe:

Ingredient	Amount
All-purpose flour	2 cups
Cold unsalted butter	2/3 cup, cubed
Cold water	5–7 Tbsp
Salt	1/2 tsp

Mix flour and salt in a bowl. Add butter and blend until the mix resembles sandy crumbs.
Gradually add cold water, a tablespoon at a time, until the dough comes together.
Divide in half, shape into discs, wrap in plastic, and chill 30 minutes.
Roll out as needed.

Tip: Use a food processor to pulse ingredients for minimal handling. The colder your ingredients, the flakier your crust will be.

Storing and Freezing

Strawberry pie can be made in advance. Once baked and cooled, cover the pie with foil or plastic wrap and store at room temperature for up to two days. In the fridge, pie stays fresh for five days.

For longer storage, freeze the whole pie or leftovers. Freeze until solid, then double-wrap in foil and plastic. The pie keeps for up to four months. To serve, thaw in the fridge overnight.

Variations

Get creative with your strawberry pie by trying one of these tweaks:

Mix berries: Add blueberries or raspberries for color and flavor.
Crumb topping: Mix flour, brown sugar, and cold butter for a streusel topping instead of pastry.
Cream cheese: Dot the filling with cream cheese cubes for tangy richness.
Herbal accent: Garnish slices with sliced basil or mint for a fresh finish.

Frequently Asked Questions

Can I use other thickeners?
Yes. Try tapioca flour (6 tablespoons) instead of flour and cornstarch if you like.

What if my filling is still watery?
Extra moisture means you may have missed drying the berries well. For future pies, increase the thickener by a tablespoon or pre-bake the bottom crust to create a moisture barrier.

How do I keep my bottom crust crispy?
Blind bake it for 10–15 minutes at 350°F before adding filling.

Serving Ideas

Classic strawberry pie shines with minimal fuss. Serve chilled or at room temperature. For a festive twist, add fresh berry garnish or a drizzle of chocolate. This humble dessert suits both celebration tables and lazy afternoons.

Craving strawberry pie is never out of season. With frozen strawberries, a sturdy thickener, and simple ingredients, you’ll have a slice of comfort ready whenever you want.

Strawberry Pie With Frozen Strawberries
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