Strawberry vervain pie

Strawberry season is here, which means it's pie time!

Fruits are always a great addition to desserts. Berries, especially, bring a touch of acidity and add a unique taste to pastry. For me, the best and easiest way to incorporate strawberries into a dessert is to use the fresh fruit as is, and place it as decoration on a pie.

At first sight this recipe might seem like it has a lot of steps, but don't worry. Even if it's a bit more elaborate than a traditional pie, it is going to be worth your while. First off, we start with a classic pie crust, then we add an almond cream and a vervain filling before topping the pie with chopped strawberries.

Before lining the pie mould, you need to make sure that the crust is well cooled and that your work surface is well floured to avoid sticking. Another tip for the almond cream, be careful not to over mix it while preparing it. If over mixed, it might rise more than needed when baking.

The final decoration is up to you. Personally, I like to chop strawberries in half and put generous slices on top of the pie. You can also slice thin slices and line them in circles.

  • A baking tray

  • A stand mixer (optional)

  • A pie ring or pan (16 cm Ø)


Vervain filling

  • 12 cl whole fat milk

  • 12 cl heavy cream

  • 4 egg yolks

  • 30 g sugar

  • 6 g gelatine

  • 10 g vervain leaves

Pie crust

  • 60 g butter (at room temperature)

  • 38 g icing sugar

  • 12 g almond powder

  • 1/2 tsp salt

  • 1/2 egg

  • 100 g flour

Almond cream

  • 53 g butter (at room temperature)

  • 53 g icing sugar

  • 53 g almond powder

  • 5 g cornstarch

  • 1/2 egg

  • 10 g lemon juice


  • 500 g strawberries

  • A few vervain leaves

How To

Vervain filling - part one

If possible, these steps need to be done the day before, so that the vervain has enough time to infuze. Otherwise, the vervain needs to be infuzed for an hour before proceeding the next step.

  • In a saucepan, pour the milk, the heavy cream and the vervain. Bring to a boil, cover with cling wrap and let infuze overnight.

Pie Crust

  • Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

  • Add the almond powder, the salt and the egg and mix.

  • Add the flour and mix together until the dough is homogenous. Stop mixing when the flour in incorporated. The dough shouldn't be over mixed so it doesn't retract during baking.

  • Let cool for an hour in the fridge. Before taking the pie dough out of the fridge, preheat the oven at 170 °C.

  • Line a pie ring or pan with the cooled dough. Dock the pie crust before blind baking it for 15 min.

Almond cream

  • Cream the butter and sifted icing sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

  • Add little by little the almond powder and the cornstarch and mix.

  • Add the egg and the lemon juice and mix until the cream is smooth.

  • Cover with cling wrap and let rest at room temperature.

Vervain filling - part two

  • Sift the previously infuzed vervain filling to remove vervain leaves. Heat the filling.

  • Soak the gelatine in cold water to hydrate it.

  • In a bowl whisk together the egg yolks and the sugar. When the filling is heated, pour one third of it in the egg mixture and whisk.

  • Add the remaining filling and bring to a boil.

  • Add in the gelatine and put in the fridge.


  • After 15 min in the oven, take the crust out. Pour in the almond cream and put back in the oven for 8 to 10 minutes, or until golden brown.

  • Let the pie and cream cool before proceeding to the next step.

  • Take the vervain filing out of the fridge and whisk it slightly to make it smooth.

  • Pour the filling over the pie crust.

  • Chop the strawberries in half and use them to decorate the pie.

  • Finish by putting a few vervain leaves on top.

Have you tried this recipe ? Share the result with me on instagram @imanisserie

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