Strawberry pies are one of the most difficult pies to make due to the high water content in the berries. They usually turn out too runny or too dry. You can eliminate the guesswork by using canned strawberry pie filling. Be sure to cool thoroughly to allow the filling to thicken. Overall strawberry pie doesn’t appear to be very popular. I’m guessing it’s because commercially grown strawberries available in most supermarkets totally suck compared to fresh berries.
Since this is a quick and easy pie recipe, we’ll be using canned strawberry pie filling. In many areas of the country, local strawberries are not available. Store-bought strawberries are hit-or-miss, as we all know. Most commercially-grown strawberries are picked well before peak ripeness to allow time for the berries to pass through the national distribution network. In many cases, canned strawberry pie filling presents you best chance of making a decent strawberry pie.
Despite the fact that strawberries are one of America’s favorite summertime fruits, strawberry pie doesn’t even appear on the list of most popular pies. I’m guessing that’s mostly due to the unavailability of good strawberries in most of the country. One of my favorite local diners sells a ton of strawberry shortcakes yet it uses canned strawberry pie filling.
Strawberry pie dates back to at least the 1500s in Europe and became popular in America thanks to abundant strawberry crops. That long heritage gives the dessert a timeless, comforting feel. It’s been a staple at picnics, potlucks, and family gatherings for generations, and iss especially common at summer festivals and holidays like the Fourth of July. It appears to be a seasonal favorite, eaten mostly during the summertime, which might explain why it’s not on the list of most popular pies in America.
Strawberry pie made with canned filling delivers bright, juicy flavor with almost no effort. The canned strawberries are already cooked into a glossy, ruby‑red mixture that tastes sweet, slightly tangy, and wonderfully nostalgic. When baked into a flaky crust, the filling bubbles into a jam‑like layer that feels both fresh and comforting, giving you all the classic strawberry‑pie flavor without the hassle of hulling, slicing, or thickening fresh berries. It’s a shortcut that still tastes like summer.
Another reason canned strawberry pie filling works so well is its reliability and versatility. Canned filling gives you consistent texture and sweetness every time, making it perfect for quick desserts, potlucks, or last‑minute baking. You can keep it simple with a single crust, dress it up with a lattice, or add a crumb topping for extra richness. No matter how it’s assembled, strawberry pie with canned filling delivers that bright, crowd‑pleasing flavor people love, all with minimal prep and maximum payoff.
What You’ll Need To Make This Pie
Utensils & Equipment
- Spatula or spoon
- Medium mixing bowl
- 9-inch deep dish pie plate
- Wire cooling rack
- Sheet of aluminum foil
Key Ingredients
- Refrigerated pie crusts
- Canned strawberry pie filling
- Vanilla extract
- All-purpose flour
Quick & Easy Strawberry Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans strawberry pie filling
- 2 pie crusts
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom rack, under where you'll be placing the pie.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes or as directed on the packaging. This is critical to having a flaky crust!
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the strawberry pie filling, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust.
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and the filling starts to bubble.
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.
