Ingredients
Equipment
Method
- Hull the fresh strawberries and slice them into uniform quarter-inch thick slices.
- In a small bowl, whisk together the granulated sugar, cornstarch, and salt until no lumps remain.
- In a separate small bowl, combine the water and fresh lemon juice.
- Whisk the dry mixture into the water and lemon juice until smooth and lump-free, creating a thin slurry.
- Place the sliced strawberries in a large mixing bowl and pour the slurry over them, stirring gently to coat evenly. Let sit for about 2 minutes.
- Transfer the strawberry mixture to a medium saucepan and cook over medium heat, stirring frequently for about 5 minutes until it reaches a gentle simmer.
- Continue cooking for 5 to 7 minutes, stirring occasionally, until the filling becomes glossy and noticeably thickened.
- Remove from the heat and stir in the vanilla extract immediately.
- Let the filling cool for about 10 minutes at room temperature before using it in a pie crust or other dessert.
Notes
For best results, use fresh deep-red strawberries and avoid skipping the slurry step. If you want extra visual appeal, reserve about 1/4 cup of the prettiest sliced berries and fold them in gently just before pouring into the crust. The filling can be refrigerated for up to 4 days or frozen for up to 3 months.