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Strawberry pie filling Recipe

American · Dessert · 25 min total

This homemade strawberry pie filling is bursting with fresh berry flavor and is perfect for pies, tarts, or as a topping for ice cream and cheesecake.

Ingredients

• 2 pounds fresh strawberries, hulled and halved (or quartered if large)
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, gently toss the strawberries with sugar, cornstarch, lemon juice, and salt until evenly coated.
2. Transfer the mixture to a medium saucepan and place over medium heat. Cook, stirring frequently, until the strawberries release their juices and the mixture comes to a simmer.
3. Reduce heat to medium-low and continue to cook, stirring occasionally, for about 10-12 minutes, until the filling thickens and the strawberries soften but still hold their shape.
4. Remove from heat and stir in the vanilla extract.
5. Let the filling cool completely before using in a pie or storing. It will thicken further as it cools.

Tips

• For a less chunky filling, mash some of the strawberries with a potato masher during cooking.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
• Use immediately for a pie; no need to pre-cook if using as a topping.

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