Join us on this weeks episode of Ballgowns and Booze as Elouise and Sarah cook a delicious Strawberry Pie and pair this with Verwood’s Sparkling Shiraz Rosé. Natalie particularly enjoyed this food wine pairing as it makes the wine softer, making it seem like you are drinking a ‘sparkling berry juice’.

The pie is one of the oldest pastries. The pastry chefs started by making savoury and then sweet pies, which were very successful until the 17th century. Since the Middle Ages, the pie has known many diverse and varied recipes.

Philippe Conticini is the inventor of the strawberry tart.


  • 1 pie crust, baked
  • 1 quart fresh strawberries
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 3/ 4 cup water
  • ½ cup heavy whipping cream

How to make it

Step 1

Arrange half of the strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

Step 2:

In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Check our ‘Ballgowns & Booze Strawberry Pie’ episode here:

shop the verwood range