Sheila’s Mum used to make a soft strawberry pie, which according to Sheila always had a soggy bottom. So, it is interesting reading Simon Hopkinson’s introduction to his Mother’s Strawberry pie.
“Make the pie deep. Lots of fruit is important, as it soon collapses when hot. The juice will almost certainly give you a soggy bottom, but that is unavoidable and, frankly, the whole point of a fruit pie – a touch gooey on the bottom and sugary-crisp on top.”
Serves 6
for the pastry
250 g chilled butter, cut into small pieces
500g self-raising flour
pinch of salt
1 egg yolk
50ml ice-cold water
for the filling
900g fresh strawberries, hulled and cut in half lengthways
75g caster sugar (reserve 12oz for sprinkling on the crust)
1 beaten egg mixed with 1 tablespoon of milk
Pre-heat the oven to 200C/gas mark 6
Method
Blend together the butter, flour and salt in a food processor, electric mixer or manually until it resembles fine breadcrumbs.
Now tip into a large roomy bowl and gently mix in the water and egg yolk with cool hands or a knife, until amalgamated. (I do think that, finally, this is the best way to bind pastry together. It doesn’t get beaten to oblivion by a machine and consequently results in light and crisp pastry. The use of self-raising flour also adds lightness.) Put into a plastic bag and chill in the fridge for at least one hour before rolling.
Lightly grease the cake tin. Roll out two-thirds of the pastry into a circle, not too thick. Carefully line the tin with it, allowing a slight excess to flop over the rim. Tip in the strawberries, sprinkle over the sugar and shake the tin slightly so that the sugar disperses. Lightly press down with your hands. Now brush a little of the beaten egg and milk around the edge of the pastry that lies just above the rim of the cake tin. Roll out the remaining one-third of pastry slightly thinner than the base.
Carefully lift on to the pie and, with your fingers, lightly press the two pastry edges together. Then, with a sharp knife, cut through the joined edges almost flush to the rim. Now knock the edges together, again with your fingers, to form a crinkled edge all the way around (you may use the scraps to make some artful decorations on the lid if you feel moved so to do). Brush the whole surface with more of the beaten egg and milk and evenly sprinkle with some caster sugar (about a level tbsp). Make a couple of incisions in the centre of the pastry lid to allow steam to escape.
Put into the oven in the middle shelf with an empty roasting tin underneath to catch any dribbles that will almost certainly ooze out of the pie as it cooks. Cook for about 15 minutes, then turn down to 170C/gas mark 4 for a further 30-40 minutes. Take out of the oven when the pastry is a rich golden colour and put on a large round plate. Leave in the tin until luke warm before removing. Cut in to wedges and serve with clotted or whipped cream.
Original Recipe Simon Hopkinson Gammon and Spinach
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