Is there anything more summery and Swedish than strawberries? Probably not. And just in time for the long weekend (in Sweden at least) that Kristi Flygare, or the Feast of the Ascension, provides, posts a recipe for a yummy strawberry pie.

Ingredients (serves 6-8):
Pie dough:
1 cup flour
125 g butter
peel from 1 lemon
2 Tablespoons cold water
1 vanilla pod
1 cup heavy cream
2 egg yolks
3 Tablespoons sugar
25 g pistachios
250 g strawberries
Lemon balm


1. Put flour, butter and lemon peel in a food processor. Add water and work into a dough quickly. Push the dough into a pie pan and let sit in the fridge for about 30 minutes. Pre-heat oven to 437 F.
2. Cut and scrape the vanilla pod. Bring ¾ of a cup of the heavy cream to a boil along with the scraped out vanilla and the pod. Remove the pot from the heat, and remove the pod from the cream. Stir in the egg yolks and the sugar and put back on heat, let simmer until the cream thickens. Make sure it doesn’t boil. Let cool.
3. Bake the pie in the middle of the oven for 10-15 minutes.
4. Beat what’s left of the heavy cream. Chop the pistachios and clean and cut the strawberries. Add the whipped cream and the nuts into the vanilla cream, stir gently, and pour into the pie shell. Put the strawberries on top and garnish with lemon balm.