Rose Water Strawberry Pie Recipe Perfect for Special Occasions

The first time I made this rose water strawberry pie, the aroma alone transported me to a garden in full bloom. Imagine the sweetness of ripe strawberries paired with the subtle, floral essence of rose water—it’s the kind of dessert that feels both indulgent and unique. Whether you’re hosting a bridal shower or simply treating yourself, this pie is perfect for those moments when you want to make something truly special. Trust me, you’ll fall in love with every bite.

Strawberry pie is already a classic, but adding rose water takes it to a whole new level. There’s a delicate sophistication in the way the flavors blend, creating a dessert that’s not just delicious but memorable. Plus, this recipe is as beautiful as it is tasty. With a rustic lattice crust and glossy strawberry filling, it looks like something straight out of a magazine—but don’t worry, I’ll guide you through every step to make it approachable!

Let’s dive into this floral-infused strawberry pie that’s destined to be a showstopper at your next special occasion.

Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of sweet strawberries and fragrant rose water is unlike anything you’ve tasted before. It’s floral without being overpowering, and perfectly balanced.
• Perfect for Celebrations: This pie is ideal for weddings, baby showers, anniversaries, or any gathering where you want to impress your guests.
• Visually Stunning: With its vibrant red filling and golden lattice crust, this pie is a feast for the eyes. It’s practically made for Instagram and Pinterest!
• Easy to Customize: You can adjust the rose water intensity to suit your taste, or even swap out strawberries for other seasonal fruit.
• No Special Skills Required: While the pie looks elegant, the recipe is straightforward and beginner-friendly. Even if you’ve never worked with rose water before, you’ll find it manageable.

This is the kind of dessert that makes people say, “Wow, you really outdid yourself!” It’s not just a pie—it’s an experience.

What Ingredients You Will Need

This rose water strawberry pie uses simple ingredients that come together beautifully. Here’s everything you’ll need:

• For the crust:
• 2 ½ cups (315g) all-purpose flour
• 1 cup (230g) unsalted butter, chilled and cubed
• 1 tsp salt
• 1 tbsp granulated sugar
• 6-8 tbsp ice water
• For the filling:
• 6 cups (900g) fresh strawberries, hulled and sliced
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• 1 tbsp lemon juice
• 1 ½ tsp rose water (start small and adjust to taste)
• For assembly:
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling on crust)

Don’t have rose water? You can find it in most specialty stores or online. Just make sure it’s food-grade!

Equipment Needed

• Mixing bowls (one large, one medium)
• Pastry cutter or food processor (for the crust)
• Rolling pin
• 9-inch pie dish
• Sharp knife or pastry wheel (for lattice crust)
• Whisk or fork (for egg wash)
• Baking sheet (to catch drips)
• Cooling rack

If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour—it takes a little longer but works just as well. And for the lattice crust, a pizza cutter makes a great substitute for a pastry wheel!

Preparation Method

1. Prepare the crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling: In a large bowl, toss the sliced strawberries with sugar, cornstarch, lemon juice, and rose water. Let the mixture sit for about 15 minutes to allow the flavors to meld.
3. Roll out the dough: On a lightly floured surface, roll out one disc of dough to fit your pie dish. Carefully transfer it to the dish, pressing it gently into the edges. Trim any excess dough.
4. Fill the pie: Pour the strawberry mixture into the crust, spreading it out evenly.
5. Create the lattice crust: Roll out the second dough disc and cut it into strips. Arrange the strips over the filling in a lattice pattern, trimming and pinching the edges to seal.
6. Add finishing touches: Brush the lattice with beaten egg and sprinkle with coarse sugar if desired.
7. Bake: Preheat your oven to 375°F (190°C). Place the pie on a baking sheet (to catch drips) and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling.
8. Cool: Let the pie cool completely on a rack before serving. This helps the filling set.

Pro tip: If your crust starts to brown too quickly, cover the edges with aluminum foil during baking.

Cooking Tips & Techniques

• Don’t skip chilling the dough: This step ensures a flaky crust and prevents shrinking during baking.
• Adjust the rose water: Start with a small amount and taste-test—it’s easy to add more, but hard to tone it down.
• Use fresh strawberries: Fresh, ripe strawberries make all the difference in flavor and texture. Frozen berries can release too much liquid.
• Prevent a soggy crust: Sprinkle a little flour or cornstarch on the bottom crust before adding the filling.
• Plan for cooling time: This pie needs to cool completely before slicing, so allow a few hours before serving.

These tips will help you avoid common pitfalls and ensure your pie comes out beautifully every time.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend designed for baking.
• Seasonal Fruit Swap: Replace strawberries with peaches, raspberries, or a mix of summer berries for a new twist.
• Dairy-Free Option: Use vegan butter or coconut oil in the crust for a dairy-free version.
• Extra Floral Notes: Add a teaspoon of orange blossom water for a more complex flavor profile.
• Mini Pies: Make individual pies using muffin tins for a cute, portable dessert.

I once made this pie with raspberries and added a touch of vanilla—it was a huge hit! Feel free to experiment and make it your own.

Serving & Storage Suggestions

This pie is best served slightly chilled or at room temperature. Pair it with:

• A dollop of whipped cream
• Vanilla ice cream on the side
• Fresh mint leaves for garnish

To store, cover the pie loosely with plastic wrap or foil and refrigerate for up to 3 days. You can also freeze it for up to a month—just wrap it tightly and thaw overnight in the fridge before serving. Reheat slices in a low oven if you prefer them warm.

Nutritional Information & Benefits

Here’s a quick breakdown of the estimated nutrition per serving (based on 8 servings):

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Protein: 4g
• Fiber: 3g

Strawberries are rich in vitamin C and antioxidants, while rose water is believed to have calming properties. This pie offers a little indulgence with a touch of wellness!

Conclusion

There’s something magical about this rose water strawberry pie. The unique flavor, the beautiful presentation, and the joy it brings to special occasions—it’s a dessert worth making again and again. Whether you’re celebrating with loved ones or treating yourself, this pie is sure to create lasting memories.

I’d love to hear how it turns out for you! Leave a comment below or share your variations—I’m always excited to see your creations. Happy baking!

FAQs

Can I use frozen strawberries?

Fresh strawberries are best for this recipe, but you can use frozen ones if you thaw and drain them thoroughly to avoid excess liquid.

Where can I buy rose water?

Rose water is available at specialty grocery stores, Middle Eastern markets, or online. Make sure it’s labeled as food-grade.

Can I make the crust ahead of time?

Absolutely! You can prepare the crust dough a day in advance and store it in the refrigerator. Just let it soften slightly before rolling.

What if I don’t like rose water?

No problem! You can leave it out or replace it with vanilla extract for a more traditional strawberry pie.

How do I prevent the filling from being runny?

Be sure to use enough cornstarch and allow the pie to cool completely before slicing so the filling sets properly.

Print