Homemade Strawberry Pie Filling Recipe
This luscious homemade strawberry pie filling combines fresh strawberries with a smooth, sweet glaze made from sugar, cornstarch, and vanilla. It’s the perfect topping or filling for pies, cheesecakes, or desserts, ready in just 15 minutes and designed to highlight the fresh berry flavor with a silky, jam-like texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: American
Ingredients
Strawberries
- 2 pounds fresh strawberries, tops removed, divided use
Glaze Mixture
- ¾ cup granulated sugar
- 1 cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Puree strawberries and mix glaze: Place 1 ½ cups of the strawberries into the bowl of a food processor or blender and puree until smooth. Add the granulated sugar, boiling water, and cornstarch, then blend the mixture until fully combined and smooth.
- Cook the glaze: Pour the blended mixture into a medium saucepan. Cook over medium heat, bringing it to a boil while stirring constantly to prevent lumps or burning. Once boiling, continue to boil and stir vigorously for 3 minutes. The mixture will thicken considerably and transition from cloudy to a glossy, jam-like consistency.
- Finish glaze and cool: Remove the saucepan from heat and stir in the vanilla extract. Allow this glaze to cool slightly while preparing the rest of the strawberries.
- Prepare remaining strawberries: Halve or quarter the remaining ½ pound of strawberries to create bite-sized pieces depending on berry size. Gently fold these pieces into the cooled glaze to thoroughly coat each berry with the thick mixture.
- Serve or store: Pour the strawberry filling into a prepared pie crust if baking, or chill it in the refrigerator if you plan to use it as a topping or filling later. Stir well before serving or applying as a topping to ensure an even consistency.
Notes
- Use ripe, fresh strawberries for the best flavor and texture.
- Stir constantly during cooking to avoid lumps and burning.
- This filling can be chilled and used as a topping for ice cream or cheesecake.
- If baking a pie with this filling, use a pre-baked crust to avoid sogginess.
- The filling thickens more as it cools, so pour or spread it while warm for easier handling.