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Strawberry pistachio pie
We're warning you that you might want to eat the whole thing once you have had this deliciously fresh pie slice.
YIELDS
6
TO
8
Ingredients
Pastry
- 2 tablespoons ground pistachios
- 1 3/4 cups all-purpose flour + extra for dusting
- 1 cup icing sugar
- 2/3 cup butter, cubed
- 1 egg
Pistachio Filling
- 1 1/4 cups ground pistachios
- 1 cup + 3 tablespoons icing sugar
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 2 eggs
Serve
- 14 oz strawberries, cut in quarters
- 2 tablespoons granulated sugar
- Whipped cream
- Chopped pistachios
Directions
Pastry
- In a food processor, mix pistachios, flour and sugar. Add butter and pulse until the mixture has a sandy texture. Add egg and pulse a few times until the dough holds together. Wrap in plastic wrap and chill in the fridge for at least one hour.
Pistachio Filling
- Mix ground pistachios, confectionary sugar, butter, all-purpose flour, and eggs in a food processor. Set aside.
Bake and Serve
- Preheat oven to 375°F (190°C). Roll out dough with a rolling pin on a lightly floured work surface, about one-eighth of an inch thick. Line a 10-inch (25 cm) pie plate with the dough. Using a knife, trim along the edges. Refrigerate for 30 minutes. Place a piece of parchment paper over the dough and put baking beans or pie weights on top to prevent the dough from puffing up during baking. Blind-bake for 15 minutes. Remove paper and weights. Reduce the oven temperature to 350°F (180°C). Spread the pistachio filling in the pie crust and bake for 12 minutes. Cool at room temperature.
- Combine strawberries and sugar for the garnishes and set aside for three minutes to macerate. Top with whipped cream, then add strawberries. Garnish with chopped pistachios. Enjoy!
