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1
For the almond crust, mix almonds, flour, salt and sugar together in a mixing bowl.
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2
Using a pastry blender, cut butter finely into dry ingredients.
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3
Sprinkle with the ice water until a dough is formed, and knead the dough for a few minutes to incorporate the butter.
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4
(Alternatively, you can make the dough in a food processor.
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5
Grind the almonds first, then add the flour, salt, sugar, and butter.
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6
With the motor running add the ice water until a ball forms.
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7
Then proceed with the kneading).
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8
Refrigerate for about an hour.
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9
Roll out on a floured board and fit into a 10-inch tart pan or a 9- or 10-inch pie plate.
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10
Place foil over pastry, fill with dry beans or pastry weights, and bake in a preheated 425F oven for 12 minutes.
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11
Carefully remove the foil with the beans and cool.
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12
For the filling: quickly wash and hull the berries, dry in paper towels, and set aside.
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13
Cream together the butter and the sugar, then add the cornstarch.
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14
Beat in the eggs, one at a time, then add cream.
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15
Stir in lemon juice, grated orange zest, and Grand Marnier.
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16
Place strawberries, whole or sliced, in the pastry shell.
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17
Pour the filling carefully over the berries and sprinkle with almonds.
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18
Bake in a preheated 350F oven for about 35 minutes.
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19
The pie should not jiggle when shaken; it will brown slightly.
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20
Cool pie and refrigerate until cold.
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21
Dust with powdered sugar through a fine sieve just before serving.
