Extra Strawberry Pie

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If you love strawberries – I’m sure you’re going to fall in love with this pie. On a buttery, crumbly crust lays an almond and strawberry cream, topped with homemade strawberry jam (infused with some Gin fluid gel) and lots of fresh strawberries and some edible gold dust on top for decoration.

It’s beautiful, festive and so delicious, and would be such a great dessert for winter holiday season.


Photo: Natalie Levin

Extra Strawberry Pie

For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter (cut into cubes)
  • 40 grams icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water (as needed)

For almond and strawberry cream:

  • 50 grams almond meal
  • 30 grams sugar
  • 50 grams cold butter cut into cubes
  • 20 grams all-purpose flour
  • Pinch of salt
  • 1 large egg yolk
  • 1 tbsp. brandy
  • 1 tbsp. milk
  • 6-7 thinly sliced strawberries

For strawberry jam:

  • 300 grams fresh halved strawberries
  • 40 grams sugar
  • 20 ml. water
  • 5 grams pectin
  • A pinch of citric acid

For gin fluid gel (optional):

  • 50 ml. gin
  • 1 grams agar agar
  • 5 grams sugar


  • 300-400 grams fresh strawberries
  • Gold dust


  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is completely golden brown.
  4. Cool slightly at room temperature.

Almond and strawberry cream:

  1. In a food processor with a steel blade blend almonds, sugar, butter, flour and salt until crumbly mixture forms.
  2. Add egg yolk, brandy and milk and blend until you get a uniform and thick cream.
  3. Pour the cream over the baked crust and flatten in a rather thin uniform layer.
  4. Arrange sliced strawberries over the cream and return to the oven for about 10-12 minutes until strawberries are slightly softened and cream is set.
  5. Cool completely at room temperature.

Strawberry jam:

  1. Place the strawberries in a pot.
  2. Add 20 grams of sugar and water and cook over medium heat until mixture is bubbly and strawberries are soft.
  3. Mix pectin with 20 grams of sugar and add into the mixture while stirring constantly. Cook for another 2-3 minutes on medium heat.
  4. Add in citric acid, mix well and remove from heat.
  5. Pour the jam over the almond cream and allow complete stabilization at room temperature or in the refrigerator.

Jin fluid gel:

  1. Put gin, sugar and agar agar in a small pot and heat to full boil.
  2. Remove from heat and cool completely in the refrigerator.
  3. Grind the jelly using a stick blender and transfer into a small pastry bag.
  4. Drizzle some mounds of cold jelly into the jam.
  5. Cut strawberries into quarters and arrange in a fan at the top of the pie.
  6. Sprinkle with a little gold dust to decorate and serve.
  • The pie is at its best on the day of preparation, but you can keep it in the refrigerator for up to 3 days.
  • Instead of strawberries you can use any other berry you love.
  • Gold powder, pectin and agar agar can be achieved in baking specialty stores.


Photo: Natalie Levin


Photo: Natalie Levin