Homemade Strawberry Pie Filling is easy to make using frozen strawberries (and no Jell-O)! This allows you to enjoy the fresh flavors of summer all year round!
In a small bowl, whisk the sugar and cornstarch together.
Place the frozen strawberries, sugar and cornstarch mixture, lemon juice, and vanilla extract in a large saucepan. Cook on medium-low heat for 3 minutes.
Increase to medium heat and cook until the mixture has thickened, about 15-20 minutes, stirring every couple of minutes.
Remove from heat and cool for 1 hour. Pour into a fully baked pie shell and refrigerate until ready to serve.
Notes
Nutrition calculations are only for the pie filling and do not include the pie crust or whipped cream topping.Store in the refrigerator for up to 5 days.If using fresh strawberries (not frozen) mix all of the ingredients except for the strawberries with 1 cup of boiling water. Stir in ¼ cup of chopped strawberries and simmer until the mixture has thickened. Then fold in the fresh fruit and transfer into a baked pie shell.