Strawberry Pie Recipe Using Frozen Strawberries: Flaky Crust With Jammy Berry Filling

Frozen strawberries work beautifully in this pie, creating a flaky crust with rich, jammy filling. The key is thawing them properly and draining excess liquid.

You’ll achieve bakery-quality results with this method, as the berries release pectin naturally during baking, thickening the filling perfectly. No fresh berries required.

Ingredients for Strawberry Pie Recipe Using Frozen Strawberries

Frozen strawberries and pantry staples create a bakery-quality pie with minimal effort.

The strawberries are the foundation—use high-quality frozen berries without added sugar or syrup. Trader Joe’s or Costco offer excellent options. Thaw them completely in a colander over a bowl to drain excess liquid (this prevents a soggy crust). The cornstarch is essential for thickening; Arrowroot powder works as a 1:1 substitute if needed. For the crust, European-style butter (like Plugrá) has higher fat content for extra flakiness.

No fresh berries? This method works perfectly with frozen (as promised). Swap the lemon juice for apple cider vinegar in a pinch. For a richer crust, replace 2 tbsp butter with shortening. If avoiding eggs, use 1 tbsp milk or cream for the wash. The cinnamon is optional but adds warmth—cardamom or nutmeg work too at the same quantity.

The pie keeps 3-4 days at room temperature (covered) or 1 week refrigerated. Freeze slices for up to 3 months—thaw overnight before serving. The filling thickens further as it cools, so resist cutting until fully set.

Step-by-Step Instructions for Strawberry Pie with Frozen Strawberries

Master the technique for a flaky crust and luscious filling that highlights the berries’ natural sweetness.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 6 tbsp Ice Water 1 tablespoon at a time, mixing with a fork until the dough just begins to come together. The dough should hold when pressed but not be sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Strawberry Filling

Thaw and drain the 6 cups Frozen Strawberries thoroughly, reserving any juices. In a large saucepan, combine the strawberries with 1 cup Granulated Sugar, 0.25 cup Cornstarch, 2 tbsp Lemon Juice, and 0.25 tsp Cinnamon.

Cook over medium heat, stirring constantly, for 8-10 minutes until the mixture thickens and becomes translucent. Remove from heat and stir in the 1 tsp Vanilla Extract. Let cool to room temperature. The filling should be glossy and coat the back of a spoon.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the cooled strawberry filling into the crust, mounding slightly in the center.

Roll out the second dough disc to an 11-inch circle. Place it over the filling, trim to a ½-inch overhang, and crimp the edges to seal. Cut 5-6 slits in the top crust to allow steam to escape. Brush with the 1 whole Egg beaten with 1 tablespoon water for a golden finish.

Step 4: Bake to Perfection

Preheat the oven to 425°F. Place the pie on a baking sheet to catch any drips. Bake for 40-45 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.

If the edges begin to brown too quickly, cover them with aluminum foil. The filling should be thick and jammy, not runny. Transfer to a wire rack and let cool for at least 2 hours before slicing to allow the filling to set completely.

Health Benefits of This Dish

Vitamin C Boost

Strawberries pack a serious vitamin C punch—just 1 cup provides about 50% of your daily needs. This essential nutrient supports immune function and helps your body absorb iron from plant-based foods. Frozen berries retain nearly all their vitamin C content. 💪

Antioxidant Powerhouse

The vibrant red color comes from anthocyanins, powerful antioxidants that combat oxidative stress. These compounds may help reduce inflammation and lower risk of chronic diseases. I love that this dessert doubles as a nutrient-dense treat.

Fiber for Digestion

Each serving of strawberries delivers about 3 grams of fiber, supporting healthy digestion and gut health. The cornstarch in this recipe adds a bit more soluble fiber, which helps regulate blood sugar levels and keeps you feeling full longer.

Manganese Richness

Strawberries are an excellent source of manganese, with 1 cup providing nearly 30% of your daily requirement. This trace mineral plays a crucial role in bone formation, metabolism, and wound healing. It’s amazing how much nutrition is packed into this sweet treat.

Heart-Healthy Benefits

The combination of fiber, potassium, and antioxidants in strawberries supports cardiovascular health. Regular consumption may help lower blood pressure and improve cholesterol levels. This pie is a delicious way to nourish your heart. 💛

Low-Calorie Indulgence

At about 50 calories per cup, strawberries let you enjoy a sweet treat without excessive calories. Paired with a flaky crust, this pie satisfies cravings while still being a lighter dessert option compared to many other traditional pies.

Frequently Asked Questions