Strawberry pie
A pie for the end of the strawberry season: a shortcrust lattice over a thick berry filling.
Ingredients
For the pastry
- cold butter — 180 g
- wheat flour — 300 g
- sugar — 30 g
- salt — 1/4 tsp
- iced water — 90 ml
For the filling
- fresh strawberries — 600 g
- cornflour — 30 g
- lime — 1
- lemon — 1
- sugar — 120 g
Also
- egg — 1
- water — 1 tbsp
- sugar — 2 tbsp
Method
- For the shortcrust, cut the cold butter into small pieces and put it in the freezer.
- Mix the flour, salt and sugar thoroughly. Add the pieces of cold butter and rub them in to a fine crumb.
- Add the iced water to the flour mixture. Bring the dough together quickly, before the butter melts. Add another tablespoon of water if needed.
- Divide the dough into two pieces, one slightly larger than the other. Chill them.
- Meanwhile make the filling. Slice the hulled and dried strawberries.
- Mix the cornflour with the sugar so that it does not clump, but do not combine it with the strawberries yet — do that just before filling the tin, otherwise the mixture turns too runny.
- Take the larger piece of dough out of the fridge and roll it out on a well-floured surface. It should be a little larger than the tin to allow for the sides. Line the tin with it.
- Roll out the second piece, also slightly larger than the tin, and cut it into strips.
- Brush the base with egg white mixed with 2 tsp of water. The egg white keeps the liquid from soaking into the pastry, so it stays crisp.
- Mix the strawberries with the lime juice and the sugar and cornflour mixture and tip them into the tin.
- Lay the strips over the top in a lattice.
- Brush the surface with the remaining egg white and water and scatter with almonds.
- Bake for 45 minutes in a preheated oven (200°C top and bottom heat, 180°C fan) until golden.
- Leave the pie to cool: the filling is still liquid while hot and thickens as it cools.