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This impressive pie is surprisingly simple to make For the pastry, thoroughly combine 150g wholemeal flour, 150g plain flour, pinch of salt and 1 tbsp caster sugar in a bowl. Using your fingertips, quickly rub 150g cold butter into the flour, making sure there are still visible pieces of butter in the dough – this is the secret to a crisp base. Add 8-10 tbsp iced water and shape into a compact ball of dough. Wrap pastry in plastic wrap and refrigerate for 30 mins. Preheat oven to 180°C. On a well-floured work surface, roll out the pastry, then transfer it to a large pie dish. Cut off any overhanging pieces of pastry. For the filling, chop 600g strawberries into small pieces. Place in a bowl and carefully combine with 55g caster sugar, scraped seeds of ½ vanilla bean and 2 tbsp cornflour. Fill pastry-lined dish with strawberry mixture. Cut small decorations or flowers of different sizes out of leftover pastry and arrange over strawberries. Beat 1 egg and brush over pastry decoration. Bake pie for 35-40 mins until golden brown. Serve lukewarm with vanilla ice-cream.