Haussner'S Inspired Strawberry Pie Recipe

Name: Haussner'S Inspired Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust - Adapted from the Bouchon Cookbook; 2 1/4 cups AP flour; 1 teaspoon kosher salt; 8 ounces unsalted butter (also know as 2 sticks or 16 tablespoons); 1/4 cup ice water; 1/4 cup almond slivers, toasted and ground in food processor; Filling - Pastry Cream + Whipped Cream + Strawberry Topping; 1 cup milk; 3 egg yolks; 6 tablespoons sugar; 3 teaspoons vanilla (divided - 2tbs. for the pastry cream and 1 tbs. for the whipped cream); 1/4 cup AP flour; 1 1/2 tablespoons unsalted butter; 1 cup whipping cream; 3 1/2 cups fresh strawberries, hulled and sliced in half if necessary; 2 tablespoons strawberry preserves; 1/4 cup toasted almond slivers

Servings: persons

Pie Crust - Adapted from the Bouchon Cookbook
2 1/4 cups AP flour
1 teaspoon kosher salt
8 ounces unsalted butter (also know as 2 sticks or 16 tablespoons)
1/4 cup ice water
1/4 cup almond slivers, toasted and ground in food processor
Filling - Pastry Cream + Whipped Cream + Strawberry Topping
1 cup milk
3 egg yolks
6 tablespoons sugar
3 teaspoons vanilla (divided - 2tbs. for the pastry cream and 1 tbs. for the whipped cream)
1/4 cup AP flour
1 1/2 tablespoons unsalted butter
1 cup whipping cream
3 1/2 cups fresh strawberries, hulled and sliced in half if necessary
2 tablespoons strawberry preserves
1/4 cup toasted almond slivers

1
["Make the dough a day ahead. Place 1 cup flour and salt in standing mixer with dough hook attachment, turn on low and add the butter a handful at a time, in about 4 batches, increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm, turn on low again and slowly add in remaining flour, followed by the water, mix until just incorporated. Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use. Return the other half to the mixer and add in the ground almonds, turn on low until incorporated. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.", "Roll it out on floured surface to about 12"" in diameter. Place in a pie pan, top with parchment or aluminum foil and place pie weights or dried beans on top. Bake at 350 in the center of the oven for 45 minutes or until lightly browned at the edges. Place on a wire rack and cool completely.", "Make the Pastry Cream. This can also be done a day ahead. Scald the milk in a sauce pan, set aside. Meanwhile whisk together the egg yolks and sugar. Temper the egg yolk mixture by slowly adding the milk, whisking until incorporated. Return the mixture to the sauce pan and working over a medium heat continue to whisk. The mixture will begin to thicken, it may look lumpy, keep whisking. I found my mixture to be done when it had a pudding like consistency and appeared to 'breathe' when I stopped whisking it for a moment. Remove from heat. Add in 2 tbs. vanilla and butter and stir to incorporate. Cover the surface with buttered wax paper. Allow to cool to room temperature before putting in the fridge.", "Using a hand mixer make the whipped cream by combining the cream and 1 tbs. vanilla.", "Once the pastry cream and pie shell have cooled spread the pastry cream in to the bottom of the pie shell with a spatula. Top the pastry cream with the strawberries. Microwave the preserves for about 30 seconds. Using a pastry brush, gently brush the preserves on to the strawberries. Let cool in the fridge for a couple hours. When ready to serve, pipe the whipped cream around the outer edge of the pie and sprinkle with the almond slivers."]

1384

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pie Crust - Adapted from the Bouchon Cookbook, 2 1/4 cups AP flour, 1 teaspoon kosher salt, 8 ounces unsalted butter (also know as 2 sticks or 16 tablespoons), and more.

Yes, Haussner'S Inspired Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Haussner'S Inspired Strawberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions