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Strawberry pie in a slow cooker

Author
Cookinero 5 Mar 2025
5510
Strawberry pie in a slow cooker

Strawberry pie is a delicious and flavorful dessert that you can make from both fresh and frozen strawberries. The recipe includes just a few ingredients: strawberries, flour, eggs, butter, sugar, and baking powder. If you are allergic to strawberries, you can replace this ingredient with another seasonal berry, such as raspberries.

How to cook Strawberry pie in a slow cooker

Step 1

Strawberry pie in a slow cooker

Carefully break the eggs into a deep bowl.

Step 2

Strawberry pie in a slow cooker

Add sugar to eggs and beat until smooth.

Step 3

Strawberry pie in a slow cooker

Carefully add sifted flour and baking powder. Mix the dough until smooth.

Step 4

Strawberry pie in a slow cooker

Add strawberries to the dough.

Step 5

Strawberry pie in a slow cooker

Grease the multicooker pan with butter.

Step 6

Strawberry pie in a slow cooker

Carefully pour the dough into the pan. Turn on the multicooker in the baking mode and set the cooking time to 30-35 minutes.

Step 7

Strawberry pie in a slow cooker

Let the pie cool a little and remove from the pan. The strawberry pie is ready!

Strawberry pie in a slow cooker - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen strawberries, but make sure to thaw and drain them first to prevent excess moisture in the batter.
Store the pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave or oven for best texture.
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free. The texture may vary slightly.
You can bake the pie in a preheated oven at 350°F (175°C) in a greased cake pan for about 25-30 minutes, or until a toothpick comes out clean.
Replace the butter with a dairy-free alternative like coconut oil or margarine when greasing the pan.
Absolutely! Blueberries, raspberries, or a mix of berries work well. Adjust sugar slightly depending on the fruit's natural sweetness.
Yes, wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the pie is done. Avoid overbaking to keep it moist.
Yes, you can reduce the sugar by 1/4 to 1/3, but keep in mind strawberries' tartness may come through more strongly.

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