Short
Arnold
Lara MStrawberry Pie
March 21st 2007 09:54
Ingredients:
Filling
2 Punnets Strawberries
1 Tablespoon Butter
2 ½ Tablespoons Cornflower
1 Cup Raw Sugar
Crust
1 Cup Self Raising Flour
1 Egg
2 Tablespoons Brown Sugar
¼ Cup Milk
½ Teaspoon Salt
40 Grams Butter
Method:
Place the sugar, flour and salt in a bowl and stir. Use your hands to combine the butter so the mixture becomes crumbly. Stir in the milk and egg. Grease a dish and lay out about a centimetre of pastry along the inside of the dish. Cover with grease proof paper and a heavy container that will fit into the depression. Cook at 200 degrees Celsius for ten minutes or until golden brown. Remove from the oven and set aside.
Wash and slice the strawberries and place them in a bowl with the sugar. Allow the juices to extract for two hours. Drain the juices and place in a saucepan on a medium heat. Add the water, corn flour and butter and stir thoroughly. Turn the heat down and slowly add the strawberries, stirring well.
Fill the pie crust with the strawberry mixture and place in the fridge for a further two hours. The pie should solidify and can be served with cream or ice cream.
Filling
2 Punnets Strawberries
1 Tablespoon Butter
2 ½ Tablespoons Cornflower
1 Cup Raw Sugar
Crust
1 Cup Self Raising Flour
1 Egg
2 Tablespoons Brown Sugar
¼ Cup Milk
½ Teaspoon Salt
40 Grams Butter
Method:
Place the sugar, flour and salt in a bowl and stir. Use your hands to combine the butter so the mixture becomes crumbly. Stir in the milk and egg. Grease a dish and lay out about a centimetre of pastry along the inside of the dish. Cover with grease proof paper and a heavy container that will fit into the depression. Cook at 200 degrees Celsius for ten minutes or until golden brown. Remove from the oven and set aside.
Wash and slice the strawberries and place them in a bowl with the sugar. Allow the juices to extract for two hours. Drain the juices and place in a saucepan on a medium heat. Add the water, corn flour and butter and stir thoroughly. Turn the heat down and slowly add the strawberries, stirring well.
Fill the pie crust with the strawberry mixture and place in the fridge for a further two hours. The pie should solidify and can be served with cream or ice cream.
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