This flaky lattice Strawberry Cardamom Rose Pie is packed with juicy strawberries, warm cardamom, and a whisper of rose water that makes every bite feel like spring. I first tried this flavor combo at a small bakery in Portland, and I've been obsessed ever since. The buttery crust comes together in a food processor, so you don't need any fancy skills to pull off something this beautiful.
If you love fruit pies with a little twist, like my Raspberry Mousse or Pumpkin Streusel Cheesecake, this Strawberry Cardamom Rose Pie is about to become your new favorite.
Why This Strawberry Cardamom Rose Pie Works
The filling is naturally thickened with cornstarch, which means it slices clean without turning gummy or runny. Cardamom adds warmth without overpowering the strawberries, and rose water gives it a delicate floral note that's subtle, not perfume-y. The lattice crust isn't just pretty, it also lets steam escape so the filling bubbles up golden and gorgeous. Plus, you can make the dough ahead and keep it chilled until you're ready to bake.
Jump to:
- Why This Strawberry Cardamom Rose Pie Works
- Strawberry Cardamom Rose Pie Ingredients
- How to Make Strawberry Cardamom Rose Pie
- Substitutions and Swaps
- Equipment For Strawberry Cardamom Rose Pie
- Storage Tips For Strawberry Cardamom Rose Pie
- Serving Suggestions
- Expert Tips
- What You'll Love About This Strawberry Cardamom Rose Pie
- FAQ
- Related
- Pairing
- Strawberry Cardamom Rose Pie
Strawberry Cardamom Rose Pie Ingredients
Here's what goes into making a flaky, floral Strawberry Cardamom Rose Pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- All-purpose flour: Forms the structure of the crust and keeps it tender and flaky.
- Cold, unsalted butter: Creates those flaky layers and adds rich flavor. Make sure it's cold straight from the fridge.
- Cold water: Brings the dough together without making it sticky. Ice water works best.
- Granulated sugar: Adds a hint of sweetness to the crust.
- Salt: Balances the sugar and enhances the buttery flavor.
- Egg: Brushed over the lattice to give it a golden, shiny finish.
- Turbinado sugar: Sprinkled on top for a little sparkle and crunch.
For the Strawberry Cardamom Rose Filling:
- Fresh strawberries: Sliced thin so they cook down evenly and release their juices.
- Ground cardamom: Adds warmth and a slightly citrusy, spiced note that pairs beautifully with berries.
- Cornstarch: Thickens the filling so it sets up firm and slices clean.
- Granulated sugar: Sweetens the strawberries and helps draw out their natural juices.
- Vanilla: Rounds out the flavor and adds depth.
- Rose water: Gives a delicate floral touch. A little goes a long way, so don't overdo it.
How to Make Strawberry Cardamom Rose Pie
Follow these steps to make a lattice crust Strawberry Cardamom Rose Pie with a sweet, aromatic strawberry filling.
For the Crust:
Pulse dry ingredients: In a food processor, pulse 2 ½ cups flour, 2 tablespoon sugar, and ½ teaspoon salt until everything's combined and looks like fine crumbs.
Add cold butter: Drop in 1 cup cold, unsalted butter in pieces while the food processor is running. Keep going until the butter is fully worked in and the mixture looks a little pebbly.
Add ice water: Pour in 3-4 tablespoon ice water, one tablespoon at a time, until the dough starts to pull together. If it's still crumbly, add a bit more water.
Chill the dough: Divide the dough into two equal portions, shape them into flat disks, wrap in plastic, and chill in the fridge for 2 hours or overnight. This helps the gluten relax and makes rolling easier.
Let dough warm slightly: Take the dough out and let it sit at room temperature for 30 minutes before rolling. Cold dough cracks easily.
Roll and fit: Roll out the first disk into a 10-inch circle, fold it gently, transfer to your pie pan, and fit it into place. Press the edges to form a double layer and shape the crust however you like.
Poke holes: Use a fork to poke a few holes in the bottom so the crust doesn't puff up. Pop it in the fridge while you make the filling.
For the Strawberry Cardamom Rose Filling:
Combine filling ingredients: In a large bowl, toss together sliced strawberries, ¾ cup sugar, 1 tablespoon ground cardamom, 5 tablespoon cornstarch, 2 teaspoon vanilla, and ¼ teaspoon rose water. Stir gently until the strawberries are coated.
Let it sit: Let the mixture rest for 10-15 minutes. The sugar will pull out some of the strawberry juices.
Add to crust: Using a slotted spoon, scoop the strawberries into the prepared pie crust, leaving most of the juice behind. Too much liquid makes the pie soggy.
For the Lattice Crust:
Roll and cut: Roll the second disk of dough into a 10-inch circle. Use a pizza cutter to slice it into strips.
Weave the lattice: Lay 3 strips vertically across the pie, then braid the remaining strips horizontally to form the lattice pattern. Pinch and trim any excess dough around the edges.
Brush and sprinkle: Brush the lattice with whisked egg and sprinkle turbinado sugar on top for a golden, sparkly finish.
Baking the Pie:
Preheat and protect: Preheat your oven to 425°F (220°C). Cover the pie edges with aluminum foil or a silicon pie crust cover so they don't burn.
Bake at high heat: Bake at 425°F for 20 minutes to get the crust started.
Lower and finish: Drop the oven temperature to 375°F (190°C) and bake for another 50-60 minutes, until the crust is golden and the filling is bubbling through the lattice.
Cool completely: Let the pie cool for at least 4 hours so the filling sets up firm. Serve with whipped cream or vanilla ice cream.
Substitutions and Swaps
No rose water? Leave it out or use a tiny splash of orange blossom water instead.
Frozen strawberries: You can use frozen, but thaw them first and drain off most of the liquid before mixing with the other ingredients.
Cardamom substitute: If you're not a fan, try cinnamon or a pinch of nutmeg instead.
Gluten-free crust: Use a 1:1 gluten-free flour blend and add a bit of xanthan gum if it's not already included.
Less sugar: Cut the sugar in the filling down to ½ cup if your strawberries are super sweet.
Equipment For Strawberry Cardamom Rose Pie
- Food processor: Makes the dough come together fast and keeps the butter cold.
- Rolling pin: For rolling out the crust into even circles.
- Pie pan: A standard 9-inch Strawberry Cardamom Rose Pie pan works best.
- Pizza cutter or pie crust cutter: Perfect for cutting neat lattice strips.
- Whisk: For beating the egg wash.
Storage Tips For Strawberry Cardamom Rose Pie
Room temperature: Once fully cooled, you can keep the Strawberry Cardamom Rose Pie loosely covered at room temperature for up to 1 day.
Refrigerator: Store in the fridge, covered, for up to 4 days. The crust may soften a bit, but it'll still taste great.
Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: Warm slices in a 350°F oven for 10-12 minutes to crisp up the crust again.
Serving Suggestions
With whipped cream: A dollop of lightly sweetened whipped cream balances the floral notes.
Vanilla ice cream: The cold creaminess melts into the warm Strawberry Cardamom Rose Pie filling.
Afternoon tea: Serve a thin slice alongside hot tea or pink rose tea for a cozy treat.
Brunch spread: Pair with Sticky Toffee Pudding Cookies and fresh coffee for a sweet finish to brunch.
Expert Tips
Keep everything cold. Cold butter and ice water are the secret to a flaky crust. If your kitchen is warm, chill the flour and the food processor bowl too.
Don't overmix the dough. Mix just until it comes together. Overworking makes the crust tough.
Leave the juice behind. When you add the strawberries to the crust, use a slotted spoon and leave most of the liquid in the bowl. This keeps the bottom crust from getting soggy.
Let it cool fully. I know it's hard to wait, but letting the Strawberry Cardamom Rose Pie rest for 4 hours makes all the difference. The filling needs time to set up.
What You'll Love About This Strawberry Cardamom Rose Pie
Rich, buttery crust. The dough is tender and flaky, with just enough sugar to balance the fruit.
Fresh strawberry filling. No canned Strawberry Cardamom Rose Pie filling here, just ripe berries tossed with spices and a touch of rose.
Showstopper lattice. It looks fancy, but the braided strips are easier than you think.
Make-ahead friendly. Chill the dough overnight and assemble the Strawberry Cardamom Rose Pie the next day.
Perfect for spring and summer. This pairs beautifully with Almond Cookies or a slice of Chocolate Gooey Butter Cake if you're serving a dessert spread.
FAQ
Do rose and cardamom go together?
Yes, they're a classic pairing in Middle Eastern and Indian desserts. Cardamom adds warmth and a hint of spice, while rose water brings a light floral sweetness. Just use rose water sparingly so it doesn't taste like perfume. Start with ¼ teaspoon and add more only if you want a stronger floral note.
What are common mistakes in strawberry pie?
The biggest mistake is adding too much liquid to the filling, which makes the bottom crust soggy. Always drain off most of the juice before adding the strawberries to the crust. Another common issue is not letting the pie cool long enough. If you slice it too early, the filling will be runny.
What's the best thickener for strawberry pie?
Cornstarch is my go-to because it thickens the filling without making it gummy or cloudy. Tapioca starch also works well and gives a glossy finish. Avoid flour, it can make the filling taste pasty and doesn't hold up as well with juicy berries.
Is cardamom good in pies?
Absolutely. Cardamom has a warm, slightly citrusy flavor that pairs beautifully with fruit, especially strawberries, apples, and pears. It's a nice change from the usual cinnamon and adds a little something unexpected. If you're new to cardamom, start with the amount in this recipe and adjust to taste next time.
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Pairing
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Strawberry Cardamom Rose Pie
Ingredients
Method
- Add 2 ½ cups flour, 2 tablespoon sugar, and ½ teaspoon salt to a food processor and pulse until well combined.
- Cut 1 cup cold butter into cubes. While the processor runs, add the butter in small chunks until it resembles coarse crumbs.
- Slowly add 3-4 tablespoon ice water, one tablespoon at a time, until the dough begins to form a ball. If needed, add more water until the dough comes together.
- Divide dough into 2 pieces, shaping each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to assemble, remove dough from the fridge and let it sit at room temperature for 30 minutes for easier rolling.
- On a floured surface, roll one piece of dough into a 10-inch circle.
- Fold the dough in half, then half again, and transfer to a pie pan. Gently press the dough into the pan's bottom.
- Roll the dough edges inward to create a double layer and press them together to form a scalloped edge.
- Use a fork to poke a few holes in the crust's bottom, then refrigerate while making the filling.
- Place 5 cups sliced strawberries in a large bowl.
- Add ¾ cup sugar, 1 tablespoon ground cardamom, 5 tablespoon cornstarch, 2 teaspoon vanilla extract, and ¼ teaspoon rose water. Stir gently to coat the strawberries evenly.
- Let the filling sit for 10-15 minutes to allow the flavors to meld.
- Using a slotted spoon, add the strawberries to the prepared crust, leaving the excess juice behind.
- On a floured surface, roll the second piece of dough into a 10-inch circle.
- Cut the dough into strips using a pizza cutter or knife. You can opt for wider or thinner strips, depending on your desired lattice design.
- Arrange 3 dough strips vertically across the pie. Then, begin creating the lattice by weaving horizontal strips through the vertical ones.
- Pinch the edges of the lattice strips into the crust's outer rim to secure them in place. You may need to trim the strips if they are too long.
- If desired, cut out small decorative shapes from leftover dough and place them on top of the lattice.
- Brush the lattice with the whisked egg, then sprinkle with turbinado sugar for a golden finish.
- Preheat the oven to 425°F (220°C).
- Cover the pie edges with aluminum foil or a silicone pie crust shield to prevent burning.
- Place the pie on a baking sheet and bake for 20 minutes at 425°F. Then, reduce the temperature to 375°F (190°C) and bake for an additional 50-60 minutes, until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and let it cool completely for at least 4 hours before slicing. This allows the filling to set.
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