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“I must have made this pie 50 times; it's what I bring for dessert when we are invited out during the summer. It isn't too sweet, and the Grand Marnier adds a heavenly perfume. The trickiest part of the recipe is the almond pastry. It is fragile to work with, but it firms up once cooked. From "San Francisco a la Carte" by the Junior League of San Francisco.”
1hr 45mins
1 pie

Ingredients Nutrition


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

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