A sweet twist on an old classic- this will add a little decadence to your dessert and ensure satisfied smiles all-round.
To make the pastry, place the flour, sugar and salt into the bowl of a food processor, pulse to combine. Add the butter and pulse until the mix resembles breadcrumbs. Add the vanilla, vinegar and water and continue to pulse until a dough forms. Shape into a disc and cover with cling film. Refrigerate for an hour to rest.
To make the filling, slice strawberries into quarters and place into a large mixing bowl. In a separate bowl, have the corn flour and sugar ready to mix with the strawberries just as you are ready to construct the pie (mixing too early with make the filling too runny).
Take the pastry from the fridge and divide in half. Keep one half covered in cling film. On a floured surface, roll the other half of the pastry until large enough to line a medium baking dish. Place into the bottom of the dish. Mix the sugar, cornflour and lemon into the strawberries and tumble on top of pastry. Roll remaining pastry and cut into 1cm strips to form a lattice on the top of the pie. Brush well with beaten egg.
Heat oven to 200C, bake pie for 45 minutes or until pastry is crisp and golden. Serve with vanilla ice-cream.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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