STRAWBERRY SEASON PIE
Nothing quite beats strawberry season in Scotland. Picking the fresh berries, either in the wild or on a farm, is fun but also great for making endless amounts of recipes. From ice cream and cakes to jams and preserves, strawberries make the perfect sweet dessert for any occasion.
Following my recent fruit picking trip I was inspired to make a summer pie. Usually pies make me think of cosy autumn nights but a strawberry pie, with a little ice cream on the side, is great for evenings outdoors after a BBQ.
So many people are put off making pies due to the worry that they’ll go horribly wrong. But, they needn’t be. If you ensure that your pastry is cold enough and the oven hot initially then baking pies is really straight forward.
I’ve recently got into making pies for several occasions - hosting friends, a house warming and as a thank you gift - so this strawberry pie recipe is the first of many to come. I would love to know in the comments what fillings you would like to see in the future.
Here’s what you’ll need to make my strawberry pie recipe:
For the pastry
110g unsalted butter cut into small cubes (straight from the fridge)
160g plain flour
1/2 teaspoon granulated sugar
60ml cold water
For the filling
500g sliced strawberries (try to use really fresh berries)
160g caster sugar, plus a little extra for sprinkling
30g plain flour
1 large egg, beaten
Start by making the pie pastry. In a bowl add the butter, flour and sugar. Using a fork, or a pastry blender if you have one, combine the ingredients until they resemble breadcrumbs and the butter cubes are now tiny cubes smaller than a pea. Add all of the cold water at once and continue to mix. Roll into a ball, wrap in clingfilm and squash flat into a round disc. Place in the fridge for two hours, or ideally overnight.
Once you’re ready to bake the pie preheat the oven to 190C and lightly grease a 20cm pie dish. In a bowl combine the sliced strawberries with juice from half an orange and around one tablespoon of orange zest. Add the sugar, flour and cornstarch and carefully mix together. Set to the side whilst you finish the pie crust.
Remove the dough from the fridge and on a lightly floured surface roll out into a large circle large enough to cover the pie dish. Place over the dish and fit to the sides before trimming away the excess dough. Roll out this remaining dough into another circle and leave to the side.
Place the strawberry mixture into the pie. There’s no need to fork the dough or blind bake for this recipe.
Cut the remaining dough into one-inch wide strips and cover the top of the pie, crossing one of the other to create a lattice. This step can be a little tricky at first but asking a partner or a friend for an extra pair of hands helps.
Once you’ve created the lattice, use a pastry brush to add a little egg to the top of the dough. Sprinkle over some sugar and place in the oven for around 15 minutes. Then, reduce the temperature to 160C and cook for a further 40 minutes until the crust is lovely and brown.
Recipe adapted from Southern Baked - a great book if you’re like me and love baking pies.