Two weeks ago I posted a story on Instagram asking if readers would prefer a recipe for strawberry pie, or one for cherry cheesecake - strawberry pie won by just 10%, so the cherry cheesecake recipe will be posted in due course anyway. But this week - strawberry pie, making use of the most amazing and sweet strawberries available currently. A quick and easy dessert, it's made even more perfect when adding a scoop (or two...) of vanilla ice cream.
This recipe calls for quite a bit of strawberries, so you can also opt for frozen if that's more realistic in your area, or you could also go for a mix of frozen and fresh. It shouldn't make much of a difference, and with all recipes, at the end of the day it's what works best with your lifestyle that matters - so make the changes you need to make.
Ingredients
Filling
900gr strawberries
Zest of 1/2 a lemon
Juice of 1/2 a lemon
1/2 tspn ground cinnamon
3 tbsp brown sugar
1/4 tspn salt
6 tbsp cornflour
1 tsp vanilla essence
Crust
170gr unsalted butter
340gr plain flour
1 1/2 tbsp sugar
6-10 tbsp cold water
1 egg (for egg wash)
Method
1. Making the filling. Clean and quarter all the strawberries, placing them in a large bowl. Add the lemon zest and juice, cinnamon, brown sugar, salt, cornflour, and vanilla. Mix until well combined and set aside.
2. Making the crust. Preheat your oven to 190 degrees celsius. Cube the butter and place in a large bowl. Add in the flour and sugar and rub between your fingers until the mixture resembles wet sand. Start adding water 2 tablespoons at a time, kneading in between each addition until a dough ball forms.
3. Assembling the pie. Flour your work surface and roll out the dough around 2mm thick. Grease your pie tin and set the rolled out dough in the pie tin, trimming the excess but leaving around a centimeter of overhang.
4. Pour the filling into the pie crust, trying to leave any liquid for the top, so as not to overwhelm the pie bottom with liquid.
5. Roll out the rest of the dough, creating a top for the pie. Press the overhang you've left and top together, folding inwards to create a lip. This will give an almost braided look that's actually effortless. Press out two holes in the top and place the pie in the oven for 30-40 minutes, or until the pie is golden brown.
6. Allow the pie to cool, so that the filling thickens slightly. Serve at room temperature with a scoop of vanilla ice cream.
Recreating this recipe? Tag me on instagram @juliawgr!
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