This strawberry pistachio pie is the perfect way to show off all those fresh summer strawberries.
Author: Eva Bakes
1 and 1/4cupall-purpose flourplus more for surface
1stickunsalted butterchilled and cut into pieces
1Tablespoonapple cider vinegar
1/4cupunsalted toasted pistachiosfinely chopped
1/4cuplight brown sugarpacked
1teaspoongrated lemon zest
5Tablespoonsunsalted butterchilled and cut into pieces
1 and 1/2poundsstrawberrieshulled, and cut into halves or quarters
1teaspoongrated lemon zest
Pie base and topping
Make the pie crust
In a food processor, pulse the salt, sugar and flour together to combine. Add the butter and pulse until the mixture resembles wet sand. Transfer to a bowl and freeze for 5 minutes. In a small bowl, combine vinegar and 3 Tablespoons ice water and sprinkle over flour mixture. Knead with your hands until the dough comes together. Flatten into a disc and wrap in plastic. Chill for at least 2 hours (dough can be frozen for up to a month).
Let the dough thaw for at least 5 minutes at room temperature before rolling onto a lightly floured surface or parchment paper. Transfer the dough to a 9" pie dish. Fold edges under and crimp.
Preheat your oven to 425 degrees F. Place a sheet of aluminum foil over the top and weigh it down with pie weights (or beans or rice). Bake for 15-20 minutes or until the edges turn a pale golden color. Remove the pie weights and aluminum foil and bake for an additional 7-12 minutes or until light golden. Cool and set aside.
Make the crumble
In a medium sized bowl, mix the chopped pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom and salt together. Add the butter pieces and mix everything together with your hands until no dry ingredients remain. The crumble should hold its shape if you squeeze it. Chill in the refrigerator while you make the filling.
Make the filling
In a large bowl, toss together the strawberries, tapioca starch, sugar, lemon zest, lemon juice and salt. Set aside.
Assemble the pie
Preheat your oven to 350 degrees F. Spread the cream cheese onto the bottom of the cooled pie crust. Add the strawberry mixture (minus the juices) and pile it into a dome shape. Then evenly spread the crumble on top. Be sure to place a rimmed baking sheet underneath the pie in case juices drip out. Bake in your preheated oven for about 1 and 1/2 hours or until the filling is bubbling around the edges.
Allow the pie to cool completely before serving, about 4 hours. Then top with the remaining chopped pistachios.
Leftover pie should be stored, covered, at room temperature or in the refrigerator. It will keep for a few days.Source: Barely adapted from Bon Appetit, May 2016 issue, pages 148-149