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Strawberry Cardamom Pie





FACT 1: I was planning a small get together at the house after a day of kayaking. Since I would have no time to prepare after kayaking, I needed a refreshing meal that I could mostly pre-prepare.

FACT 2: My husband LOVES strawberries and he really likes my strawberry rhubarb pie, so that was his suggestion for dessert.

FACT 3: Rhubarb wasn’t in season and I just hate hunting for off-season produce…

So, the strawberry cardamom pie was born!

And it was a hit!! So much so, that when I finally remembered to take the requisite picture, only 1 slice remained.

This delicious strawberry pie with a hint of cardamom and topped with whipped cream is easy to make and is just the right refreshing dessert  to help beat the heat. I especially like that it can be modified to make in gluten free, lactose free and vegan!

Enjoy this strawberry pie with an Indian twist. 😉

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1 Chilled Pie Dough (Use gluten free or vegan pie dough to make this recipe gluten free or vegan)
2 lbs halved and quartered strawberries
1/4 cup cornstarch
3/4 cup sugar
1/8 tsp salt
1 tsp vanilla extract
2 tsp crushed cardamom seeds
1 egg yolk (omit for Vegan Friendly)
Chilled Whipped Cream (omit or substitute for vegan recipe)
* Click to ingredient to choose one


Line the pie pan with your pie crust of choice. Pre-bake the dough per box instructions. Make sure to generously price the bottom, cover the crust with aluminum foil and use pie weights or dried beans/rice to evenly weigh it down.
Bake until the crust is golden. Then remove the foil and brush the whole crust with an egg wash. (Omit this step if vegan, however the egg wash is a must to get non-soggy crust)
Bake the crust a little longer and then let it cool.
Meanwhile, cut and hull your strawberries and crush the cardamom seeds.
In a sauce pan, mash 2 cups of those strawberries. Then add cornstarch, crushed cardamom a dash of vanilla, and sugar (if the strawberries are especially sweet, you can reduce the amount of sugar added).
On medium to medium-high heat, cook the strawberry mixture until it becomes bubbly and thickens. Stir occassionally.Cook for about 3-5 minutes
In the cooled pie crust, arrange the remaining 3 cups of strawberries.
Pour the cooked strawberry mix evenly into the pie crust and on the strawberries.
Stick this in the fridge for 2 hours to cool. When ready to serve, top with whipped cream.