Ingredients
Filling
- 800 grams fresh strawberries
- 2 tablespoons cornflour
- 80 grams caster sugar
Shortcrust pastry
- 3 tablespoons water
- 50 grams cold cubed butter
- 100 grams plain flour
Crumble topping
- 150 grams plain flour
- 75 grams demerara sugar
- 20 grams Dark chocolate (around 70%)
- 75 grams butter
To serve
- 25 grams pistachios, crushed in a bag with a rolling pin
- dash Cream
- An extra sprinkle of dark chocolate if desired
Instructions
- Start by preparing the shortcrust pastry for the pie base. Sift the flour into a mixing bowl, then add the cold cubes of butter. Rub the flour and butter together with your fingertips to form a crumbly mixture.
- Once this is combined, add in the water and use your hands to form a dough. Knead it gently, but work fairly quickly.
- When the dough is formed take some cling film, wrap the dough and place it in the fridge.
- Preheat the oven to 180°.
- For the filling, wash and de-stem your strawberries. Pat dry before adding them to a bowl along with the cornflour and caster sugar. Leave this to sit whilst you prepare the crumble topping
- Once again, add the flour and butter to a mixing bowl and rub between your fingertips. You want it to be a crumbly texture without any big lumps of butter. Stir in the demerara sugar before grating the dark chocolate through the concoction.
- It is time to construct! On a lightly floured surface, roll out your shortcrust dough gently, attempting not to let it crack.
- Place the pastry into a well-greased pie or flan dish. Push the edges against the sides and cut off any excess pastry.
- Next pour the strawberry mix on top of the pastry, and finally the crumble mixture on top of that. Try to ensure the majority of strawberries are covered with the crumble mix.
- Place in the oven for 55-60 minutes.
- Once the pie is cooked, allow to cool for at least 3 hours.
- To serve, scatter the crushed pistachios all over the pie. Enjoy at room temperature, or slightly warmed with cream and a fine grating of chocolate.
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