Ingredients
- 1 1/2 cups of flour
- 2tbsp of sugar
- 120g of butter
- 1tsp salt
- 1.2 cup ice cold water
- 9in pie tray
Pie Filling
- Glaze 1/2 crushed strawberries
- 1/2 cup of water
- 1/4cup sugar
- 2tsp corn flour
- 3cups halved strawberries
Method
- Place the flour sugar and salt in a medium sized bowl. Cut butter into 1/2 in square and place in fridge for thirty minutes until very cold. Put butter pieces one by one into the flour mixture. Crumple up the butter into the flour making sure the butter is always coated with flour. Keep repeating that until all the butter has been incorporated. You might still have large butter pieces in the mixture and that is ok. Make a hole in the middle and add 2tbsp of ice cold water. Mix gently incorporating the flour with the water. If still dry add a little splash of water until all the dough is malleable. Form dough into a ball and place it in a bowl. Cover it with saran wrap and place in fridge for 1 hour.
- To roll out the dough, place a handful of flour on a counter, place your dough and roll out in a circle moving it around to keep the circular shape and flipping it back and forth to ensure it doesn’t stick on the counter. when it has reached approximately 10inches diameter and is around 1/4in thickness, take rolling pin roll the a quarter of the dough on the pin, lift the dough with the rolling pin and place it in the pie tray. Gently push the dough in the corners. If making a pie that requires a top dough layer leave it hanging. If not then cut it with scissors or a knife leaving 1/2 in over the edge of the pie. Squeeze the dough between your thumb and middle finger to produce an edge. With a fork pierce the base of the pie around 5-6 places. Fill with your desired mixture and bake for around 45-60 minutes depending on the filling.
- In a small pot combine water and crushed strawberries and cook for 2 mintues. Combine sugar and cornsatrch and slowly add them to the pot. Cook while stirring until thickened and clear. Strain. Cool for twenty minutes. Arrange strawberries in pie pour glaze and refrigerate for 1 hour.
