Strawberry Pie Filling Recipes

STRAWBERRY PIE FILLING CANNING RECIPE

Steps:

• Measure the strawberries after you have sliced them. This inexpensive strawberry slicer works great for slicing a lot of strawberries in a hurry and they are perfectly sliced every time.
• In a large stock pot, stir together the Clear Jel and sugar. Add water. Cook on medium heat until mixture just begins to thicken. Add lemon juice and stir. The mixture will thicken very quickly, so don't walk away from the pan, and remove the pan from the heat as soon as it thickens.
• If you find that your mixture thickened too much, you can add a little water to get the desired consistency.
• Stir in the strawberries.
• Fill your sterilized quart canning jars, leaving 1 1/2 inch head space. This inexpensive canning funnel easily measures the head space for you. It is very important in this recipe to leave enough head space.
• The Clear Jel causes the mixture to continue to expand during the canning process, and if you don't leave enough head space, you will end up with a mess on your hands.
• Wipe the rims of the jars with a damp paper towel or dish towel and place the sterilized lids and rings on the jars.
• Place the jars in your boiling water canner. Make sure there is at least 1 inch of water covering the jars.
• Bring the water to a boil and boil for 30 minutes.
• Remove jars from canner and let cool on a dish towel on the kitchen counter.
• Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that didn't seal, place them in the refrigerator to eat within the next week.

FRESH STRAWBERRY PIE I

Steps:

• In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
• Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
• Refrigerate until set. Serve with whipped cream, if desired.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

STRAWBERRY RHUBARB PIE FILLING RECIPE

Steps:

• Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
• Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
• Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
• Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

MINI STRAWBERRY PIES

Steps:

• Place 1 cup of chopped strawberries in a food processor or blender.
• Add the sugar, cornstarch, lemon juice and food coloring (if using). Process until smooth and strawberries resemble a puree.
• Pour the strawberry mixture into a medium-sized saucepan. On medium or medium-low heat, slowly bring the mixture to a boil, stirring frequently making sure not to burn the bottom.
• Let boil until thickened, approximately 1 to 2 minutes. Don't over-boil, as cornstarch will become thin again if boiled for too long or at too high a temperature.
• Take pan off heat and allow the mixture to cool for 2 to 3 minutes. Pour thickened puree over the remaining 1 ½ cups chopped strawberries and gently stir until completely incorporated.
• Scoop mixture equally into mini graham cracker crusts, smoothing the top until mixture reaches the edges of each pie.
• Let cool and set up in the refrigerator, 1 to 2 hours.
• Scoop or pipe whipped cream on top of each pie and garnish with mint leaves, optional.

STRAWBERRY PIE FILLING

Steps:

• Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
• Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.