Pie Crust:

1. Put flour, sugar and salt in the food processor. Pulse a few times.
2. Cube the butter and add it into the flour mixture. Pulse until the mixture gets crumbled.
3. Add cold water, 1 tablespoon at a time and pulse until the dough starts to hold together and forms a ball. Don’t overmix.
4. Shape the dough into a round disk, wrap and chill in the refrigerator for an hour.
5. Roll the dough out on a baking paper, slightly larger than a 9 inch pan. Butter the edges of the pan and place the dough with the baking paper into the pan so that it covers the sides. Trim the edges.
6. Cover and place in the freezer while you preheat the oven.
7. Preheat the oven at 400F.
8. Remove the pan out of the freezer, poke holes at the bottom with a fork. Place baking paper on it and fill it with dry beans. Bake for 20 minutes. Remove the beans with the baking paper and bake for another 15 minutes or until the bottom is golden brown.
9. Let the crust cool completely.

Cream Cheese Filling:

1. Whip the heavy cream until thickens, for about 3-4 minutes.
2. In another bowl, beat together the cream cheese, honey and vanilla until smooth.
3. Fold the whipped cream into the cream cheese mixture using a spatula.
4. Spread the filling into the crust. Sprinkle ground pistachio and decorate with sliced strawberries. Refrigerate at least 2 hours before serving.