Ingredients
Strawberry filling
250 g Fresh strawberries, hulled and sliced into quarters
250 g Fresh blueberries
100-125 ml Granulated sugar
3 tbsp Corn flour
30 ml Lemon zest
10 ml Fresh lemon juice
1x Egg wash & a few drops of water
Pie crust
1x Roll short crust pastry (store bought)
Note:
Use orange zest and orange juice when they are in season.
Method
- Make sure the store-bought short crust pastry is defrosted overnight in the fridge. Put your oven on 180 C.
- Strawberry filling: Mix the strawberries, blueberries, sugar, lemon juice, zest and corn flour together in a bowl. Place it back into the fridge.
- Place the short crust pastry on a well-floured surface. Cut according to the shape of a 22 cm pie pan. I used a round pie pan, but a rectangular or square pie dish works just as well. Place the crust in the pie dish and mould with your fingers to fit. With the left-over pastry, make little flowers.
- Mix the egg white with the water to make an egg wash.
- Spoon the berry mix on top of the pastry, place the pastry flours on top, and lightly brush with the egg wash.
- Bake the pie for about 50 minutes until the pastry is a golden brown. Serve warm with custard or cooled with fresh cream.
Comment recipe # 82
This is again one of those strawberry recipes where you can involve your children. I mentioned in one of my previous posts, that involving children with the preparations of meals and especially dessert, has a positive effect on so many levels. With this pie, I asked my son to make the pastry flowers, because I do not have any flower shaped cutters. He approached this task with childhood creativity, and this is what he did: with a round shape, press circles out of the dough (I used a lid of a glass bottle), make 3-4 line cuts leaving the center uncut where the middle of the flower will be. Shape the cut bits into flower petals. Works like a charm!
Marelie Winterbach
