Mix all the ingredients together in a large bowl and knead until you have a smooth dough. The butter much not be melted or soften, use it cold, direct from the fridge. You can speed of the process of kneading if you cut out the butter in small pieces.
Divide the pie dough in two equal sized pieces. Roll out the dough and place it in ovenproof pie dishes. Refrigerate the pies while you prepare the nut cream.
Soften the butter and mix it with the sugar. Add the rest of the ingredients and mix well.
Pour the nut cream into the two pies and use a knife to spread it out in an even layer.
Preheat the oven to 200 C (400 F). Bake the pies one by one on the center position in the oven for about 20 minutes.
Mix all the ingredients (including the empty vanilla beain a saucepan and mix well.
Heat up the mixture to boiling temperature while you are whisking constantly. Keep heating until it has a proper thickness.
Remove the vanilla bean and pour the hot vanilla cream in bowl and let it cool off.
Whip the heavy cream to a whipped cream.
When the vanilla cream is cooled off, gently mix it with the whipped cream. Now you have the most delicious vanilla-cream for your pies.
Pour the vanilla-cream into the two pies and decorate with fresh strawberries.
1: You can easily skip a couple of the steps in this recipe by buying the pie crusts and the vanilla cream premade.
2: The baked pie crusts, with the nut cream, can be frozen and used on a later point.
3: Spread out 50 g (2 oz) of melted chocolate on top of the nut cream on each pie. When it is hardened pour the vanilla-cream on top and decorate with strawberries. The chocolate gives an extra great taste to the pies.
4: Try to swap out the strawberries with different fruit (like blackberry, raspberry and blueberry).