The only tip i can give you on this is to make little shapes to stray the eye if your a awful pastry chef like me.
Boy' did i need those little stars haha.
This pie is the easiest pie to make. I love anything thats easy with a yummy payoff.
It's also awesome for getting use out of those extra strawberries that you picked from the farm.
Trust me. GO PICK YOUR OWN. The difference in taste is unbelievable.
So you could totally cheat and get store bought pastry like i wish i did then maybe it wouldn't look so... ahem rustic or you could make it...
Basic Butter Pie Crust Recipe-
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter - diced
1/4 cup water
Begin with very cold butter. ( I put mine in the freezer for 10 minutes )
Combine flour, sugar and salt.
Mix the butter in until it resembles breadcrumbs.
Add the water a tablespoon at a time and mix swiftly and gently.
Add just enough water to allow the dough to form into a loose ball.
Roll the dough out to the desired size then bake on 180 degrees 20-30 min or until golden brown.
So for the easy bit .. the filling ... nom nom nom.
- 4-6 cups fresh strawberries quartered
- 3 tablespoons of cornstarch
- 1 cup water
- 1 cup sugar
- 1 3oz. box of Strawberry Jelly
- Bake pie crust and set aside to cool.
- Put the water, sugar and cornstarch in a saucepan and bring to a boil.
- Whisk constantly until it thickens ( around 3 minutes ) .
- whisk in the jelly and cook for a minute longer.
- Remove from heat and let cool for around 15 minutes
- While this cools place strawberries straight into the pie crust.
- Pour the glaze over the strawberries.
- I like to put a layer around the bottom of the pie crust too - just for looks.
- Refrigerate until set.
BAMB DONE.
See You Soon,
Georgie
xo
