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Poppy Seed Strawberry Pie

 Poppy Seed Strawberry Pie
"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.
6-8 ServingsPrep: 20 min. + chilling


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


  • 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.

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Poppy Seed Strawberry Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 279 calories, 16 g fat (6 g saturated fat), 0 cholesterol, 75 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.