Jelly pie

Taste - - Local In Season -

READY IN 30 min­utes plus set­ting time SERVES 6-8

Con­nect with your in­ner child and whip up a retro straw­berry jelly pie. You’ll need a baked 23cm sweet short­crust pie shell – ei­ther make one from 2 sheets frozen pas­try baked blind, or buy one from a gourmet food store. Chop 3-4 cups straw­ber­ries (around 1-2 pun­nets). In a small saucepan mix 2 Tbsp corn­flour into 1½ cups cold wa­ter, then add ¾ cup sugar and bring to the boil. Mix in 1 pack straw­berry jelly crys­tals and stir un­til dis­solved. Re­move from heat. Fill pie dish with chopped straw­ber­ries, pour in jelly mix­ture and re­frig­er­ate for 3-4 hours un­til set. For the full school tuck­shop ef­fect, dec­o­rate the pie rim with a spray of dairy whip. ○

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