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Woman’s Day (Australia) - - Every­day food -

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.

Ber­nadette Worndl

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