Trend recipe 2026: The fruity, nutty strawberry-pistachio pie that everyone now wants to bake
Bring variety to your bakery with our special strawberry-pistachio pie, which impresses with its delicate nutty note.
Strawberry pistachio pie
This strawberry pistachio pie is the modern answer to the classic fruit cake. The shortcrust pastry is particularly crunchy thanks to ground pistachios and has a noble, slightly savory nuance that blends wonderfully with the sweet acidity of the baked strawberries. A touch of vanilla and the bright look make this dessert a real eye-catcher, which tastes great either lukewarm with a scoop of ice cream or well served.
180 minutes
60 minutes
60 minutes
30 minutes
30 minutes
Cake
bake
vegetarian
Everyday life, summer
€ € € €
Ingredients for 1 tart or pie dish (Ø 24–26 cm)
for 12 servings
For the dough
-
350 g wheat flour (Type 550)
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250g butter
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100g sugar
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1 pack of bourbon vanilla sugar
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1 egg
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Red food coloring
-
flour to work with
-
Butter for the mold
For the filling
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500g strawberries
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60g sugar
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1.5 tsp bourbon vanilla sugar
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40 g cornstarch
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1 tbsp dried strawberries
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30 g chopped pistachios
For the turmeric cream
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200 g cream
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1 pack of bourbon vanilla sugar
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0.25 tsp turmeric, ground
preparation
- For the dough, knead the flour, butter, sugar, vanilla sugar and the egg into a smooth dough. Add some water if necessary. Take a portion of 250-300 g of dough for the base, divide the remaining dough into four equal portions. Color each with different amounts of food coloring in different shades of pink-red. Form into balls and wrap in cling film and chill for at least 30 minutes.
- For the filling, wash and clean the strawberries, cut them into pieces, put them in a pot with the sugar, 50 ml water and the vanilla sugar and let them simmer for about 5 minutes. Mix the cornstarch with 2 tablespoons of cold water, add to the strawberries and bring to the boil. Allow the filling to cool completely.
- Grease the tart pan. Roll out the dough for the base on a lightly floured work surface to the size of the mold. Line the mold with it, press it lightly and cut off any excess edges. Roll out the remaining dough balls on the floured work surface to a thickness of approx. ½ cm and cut into strips (approx. 2 x 20 cm).
- Preheat the oven to 160°C. Spread the strawberry filling evenly over the dough base and smooth it out. Place a strip of dough over the middle of the tart, then place the next strip on top in a cross shape. Place two more strips on the right and left at the same distance. To braid, fold the first strip over to the middle, place a strip under it on both ends, and fold it back again, etc. Cover the edges of the cake with the remaining strips and press gently on the edge. Brush the dough strips thinly with water.
- Sprinkle the tart with the dried strawberries and pistachios and bake in the oven for 50-60 minutes until golden brown. Beat the cream with the vanilla sugar and turmeric until stiff. Let the tart cool slightly, cut into pieces and serve with the turmeric cream.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 1.741 kJ 416 kcal |
| Fat | 25.0g |
| Carbohydrates | 42.0g |
| protein | 5.0g |
