Strawberry pie
Now it is July most of our strawberries are coming into season. Here we show you a delicious and very simple strawberry pie (or tart) recipe for those PYO or foraged strawberries.
- 2 sheets of shortcrust pastry
- 30g of melted butter
- 1/2 cup granulated sugar for the mixture and a tablespoon to sprinkle of the top
- 3 tablespoons cornflour
- 5 cups of strawberries, washed and trimmed
How to cook your strawberry pie
Preheat the oven to 200C.
Use a rolling pin to roll out one of the sheets of pastry and place in a large pie tin. Flatten out and make sure it is pushed into the edges. If you need to trim the edges of extra pastry.
Roll out the remaining sheet and cut into strips which are as wide as the pie tin. Set the strips aside.
Mix all the ingredients
Melt 25g of the butter in a large pan. When it is melted take off the heat and start to cool. Then mix in the sugar, cornflour and the strawberries until they are all well mixed and pour into the pie base.
Pour the strawberry mixture into the pie base
Spread the mixture evenly over the base then lay the strips over the top of the pie in a lattice pattern, tucking in the edges.
Melt the remaining butter and brush over the top then sprinkle the top with the last tablespoon of sugar.
Bake the pie for 15 minutes. Then reduce the temperature to 150C and bake for another 30 minutes, until the pastry is all golden.
Serve warm with ice cream or cold with whipped cream. Delicious.
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