Strawberry Pie Recipes | Taste of Home (2024)

FAQs

What is strawberry pie filling made of? ›

Start with a baked pie crust and make your filling: On the stove top, cook a mixture of fresh strawberry puree, sugar, vanilla, and cornstarch to make a lightly sweetened, thickened sauce.

1.5 lbs = 1 quart or 2 pints or 4 cups whole strawberries. 1 pound = about 2 cups sliced strawberries. 12 flat = about 24 cups of sliced strawberries.

If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.

Quart 1.25 - 1.5 lbs.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Once we hit the kitchen we started our measuring, our 1 pound strawberries yielded 3.5 to 4 cups of whole berries; these were mixed sizes but predominantly medium to large. One cup of these whole strawberries weighed 4 to 5 ounces.

Cut and discard the stems, then freeze whole or cut to desired size. Lay the prepared strawberries on a tray and put in the freezer and until solid. Once frozen, transfer to labelled resealable freezer bag, ensuring you remove any excess air before sealing. Frozen strawberries are best used within six months.

With proper care strawberry beds will produce good crops for three to five years, beginning one year after planting. An initial planting of 100 plants should provide enough fruit for a family of four, with surplus for freezing or making preserves.

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

How do you keep the bottom of a fruit pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Blind bake the crust: If you're making a pie with a moist filling, like fruit pies, blind baking the crust can help prevent sogginess. Blind baking means baking the crust without any filling in it.

Choose strawberries over “variety berries.”

Valerie Lott, vice president of product business management at Driscoll's, draws a distinction between strawberries and “variety berries” (i.e., blueberries, raspberries, and blackberries). The latter can average around 30 cents higher in price per ounce.

Some people think that one quart of strawberries equals one pound. Remember, when comparing strawberries sold by the pound to strawberries sold by the quart that there are 1 ½ pounds in a quart. So the cost of 1 pound of strawberries multiplied by 1.5 equals the cost of strawberries sold by the quart.

One pound of strawberries is 15 to 20 medium berries.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

There are four types of pies: cream, fruit, custard, and savory.

How much should you use: In general, Instant ClearJel can be substituted in equal parts as tapioca, cornstarch, or arrowroot.