Friday, 25 May 2018

Fresh Strawberry Rosemary Pie


Hello one and all and welcome to yet another blog post with a strawberry pie recipe. According to google a quick search of the term “strawberry pie recipe” yields 91,100,100 results. So safe to say the world will not suffer a lack of strawberry pie recipes any time soon. In an effort to stand out a bit from the crown, I brought rosemary to the party. Let’s all welcome my strawberry pie recipe number 91,100,101.

There are some fruits I feel suffer when heat is applied, I much prefer this pie, to the other strawberry pie recipe I have on the blog where the strawberries were baked. The baked pie, while yummy, lost the freshness and any tartness that it might have had. This recipe combines the creamy filling texture from the original but adds the intense strawberry flavor and fresh strawberries to boot. While it is a cold pie, I don’t mind it as I found it extremely refreshing.

The rosemary just added another subtle layer of flavor to the whole thing. I took it to my cousins Graduation party and everyone enjoyed it. It a good pie to make ahead for any occasion.

Ingredients (printable recipe)

1 baked pie crust
1 lb strawberries
1 cup sugar
3 sprigs rosemary
3 tablespoon cornstarch
¾ cup water


  • Bake the pie crust and allow it to completely cool

For the filling
  • Divide the strawberries in half and remove all the leaves
  • Finely chop half and slice the other half
  • Arrange the sliced halves nicely into the cooled pie crust
  • Place the chopped strawberries, sugar, and two sprigs of rosemary in a sauce pan and warm
  • Dissolve the cornstarch in the water and add the strawberry mixture
  • Allow the sugar to dissolve and the mixture to slightly thicken
  • Once thickened, let it cool for 5 to 8 minutes
  • Pour over the cooled pie shell filled with fresh strawberries
  • Place the final sprig of rosemary on top and place in the refrigerator to set for at least four hours
  • Slice and serve once set.
Greedy tips: 

XOXO Greedygirl

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