It’s best to make the strawberry filling ahead of time so it has time to chill and for the flavor to intensify. Make it the day before or up to a week ahead of time - store it in the fridge in an airtight container.

Preheat the oven to 350 F.

Set the butter in a medium sized bowl and add the lemon zest, salt, and ground pistachios. Beat with a hand mixer until creamy, about 2-3 minutes. Add the flour, powdered sugar and beat with the mixer until the butter is well incorporated into the flour and it resembles sand, when you squeeze it it should hold together. If you find it’s quite dry still, add a tablespoon of milk to the mix and beat that in.

Press half of the crumbs into the bottom of a 9 inch springform pan (it should be at least an inch tall) and the other half into the sides. Take your time doing this, use a measuring cup (flour the bottom of it or use powdered sugar so it doesn’t stick to the pan) to press the dough into the bottom in an even layer, and against the sides.

Lay a sheet of parchment paper over the dough and fill the pan with pie weights or dried beans. Carefully place the pan in the middle rack of the oven and bake for 20 minutes, until the edges are turning golden brown.

Take the pan out, use the parchment to lift the pie weights out and set aside. Dock the crust with a fork all over then return it to the oven for another 7-10 minutes, until golden.

Pour the strawberry filling in the crust, spread it so it’s in an even layer then set it back in the oven for about 20 minutes. This filling doesn’t set to the point where you’ll only see a wobble in the middle, it will likely wobble quite a bit; but look for the top to be a darker, thicker matte color and the edges to be set.

Take the pie out and set on the counter until completely cool, then transfer to the fridge to chill for about 6 hours or overnight.

Make the stabilized whipped cream (from this recipe) and spread over the chilled pie. Arrange the sliced strawberries on top and sprinkle finely chopped pistachios over the berries. This pie doesn’t slice neatly so don’t worry too much about perfect slices - enjoy the yummy mess! Store leftovers in the fridge.