Sonoma Strawberry Pie
This Strawberry Pie was first made by our Aunt Lorraine and remains a family favorite today. It’s a simple and delicious dessert and shines best in the summer and early fall, when strawberries are in season and readily available at local farms. In Sonoma, our favorite place for fresh strawberries is on the corner of Watmaugh Road and Arnold Drive.
It’s a great honor for me to carry on our family’s traditions in the kitchen and deepen the connection between these beloved recipes and our family’s vineyards and wines. For this recipe, I’ve gently adapted the original to enhance the wine pairing with Pinot Noir.
Dessert pairing can be tricky, as the sugary sweetness can often overpower the nuanced flavors of the wine. With this pie, the secret is fresh strawberries, plentiful with natural tartness and acidity. Often noted for its berry-like flavor, the Pinot Noir is complemented by the cooked strawberries, which are highlighted by a quick splash of wine added into the filling while it simmers. Accompanied by a rich buttery pie crust, this treat provides a pleasing canvas for the velvety texture of Pinot Noir.
Sharing good wine and food over a hearty meal is the heartbeat of our family. May this recipe bring your family to the table and offer the same comforts and joy it has given our family for four generations. Salute! – Mia Sangiacomo Pucci
Sonoma Strawberry Pie
Prep time 30 minutes | Total time 1 hour or longer
- 1 cup of flour
- ½ cup of butter
- ¼ cup of confection sugar
Mix the above ingredients together and press out into a pie dish. Bake at 350 degrees for 15 minutes. Set aside while preparing the filling.
- 6 cups of fresh Strawberries, quartered lengthwise, divided in half
- ½ -1 cup sugar
- Pinch of salt
- 3 Tbsp Cornstarch
- 1 Tbsp lemon juice (Alternatively substitute with Pinot Noir)
Begin with the first 3 cups of sliced strawberries and place into pie crust, gently spreading around bottom of pie.
To prepare the remaining pie filling, mash the remaining 2 cups of strawberries. In a sauce pan combine the mashed strawberries with ½ – 1 cup of sugar (depending on the sweetness of strawberries), 3 Tbsp of cornstarch and 1 tbsp of lemon juice or wine. Over medium heat simmer gently, stirring continuously until the berries cook and filling slightly thickens. Taste filling for desired sweetness and adjust with sugar if needed. Remove from heat and pour into pie crust covering the strawberries already arranged in the crust. Gently spread the filling into any gaps and smooth the top of the pie.
Chill the pie 1-2 hours in the refrigerator prior to serving. Best served with fresh whipped cream.
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