Poppy Seed Strawberry Pie Recipe

Poppy Seed Strawberry Pie Recipe
Poppy Seed Strawberry Pie Recipe photo by Taste of Home
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Poppy Seed Strawberry Pie Recipe

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"The combination of flavors in this pretty dessert won me over the first time I tasted it," notes Kris Sackett, who lives with her family in Eau Claire, Wisconsin.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons cold water
  • FILLING:
  • 2 pints strawberries, divided
  • 2 cups whipped topping
  • 2 tablespoons honey
  • 1/4 cup slivered almonds, toasted, optional

Directions

In a small bowl, combine the flour, poppy seeds and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Slice 1 pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Poppy Seed Strawberry Pie in Taste of Home April/May 2001, p65

Nutritional Facts

1 slice: 279 calories, 16g fat (6g saturated fat), 0 cholesterol, 75mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 3g protein.

  • 1-1/3 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons cold water
  • FILLING:
  • 2 pints strawberries, divided
  • 2 cups whipped topping
  • 2 tablespoons honey
  • 1/4 cup slivered almonds, toasted, optional
  1. In a small bowl, combine the flour, poppy seeds and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
  2. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  3. Slice 1 pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Poppy Seed Strawberry Pie in Taste of Home April/May 2001, p65

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