Ingredients
Pie Filling Ingredients
- 5 lbs strawberries, capped and sliced about 1/4 inch thick
- 3 1/2 cups sugar
- 1 cup cornstarch
- 3 cups water
- 1/3 cup lemon juice
Instructions
- Prepare Strawberries: Wash and cap the strawberries. Slice them to about 1/4 inch thickness and set aside.
- Mix Thickening Base: In a large pot, combine the sugar, cornstarch, water, and lemon juice. Stir the mixture well until all lumps are completely dissolved to ensure smooth filling.
- Cook Filling Base: Place the pot over medium heat, stirring continuously until the mixture thickens into a clear gel-like consistency. This usually takes several minutes and prevents lumps.
- Add Strawberries: Stir in the sliced strawberries gently into the thickened mixture. Continue to cook and stir until the strawberries soften slightly and the filling takes on a pinkish-red color, indicating it is fully cooked and flavors melded.
- Remove and Use: Remove the pot from heat. The filling is now ready to be used for pie assembly or canning.
- Optional Canning: If preserving the filling, ladle the hot filling into clean, sterile jars. Screw on rings and lids tightly. Process jars in a boiling water bath for 20 minutes if using quart jars, or 15 minutes for pint jars to safely seal and preserve the filling.
Notes
- This recipe yields about three quarts of strawberry pie filling, enough for two deep dish 9-inch pies.
- You can double or triple the recipe depending on how much filling you want to make or preserve.
- Slicing strawberries uniformly ensures even cooking and a smoother texture.
- Stirring constantly during cooking prevents lumps and burning on the bottom of the pot.
- For canning, ensure jars and lids are sterilized to prevent spoilage.
- Use freshly picked, ripe strawberries for the best flavor and color in your filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pie Filling
- Method: Stovetop
- Cuisine: American
