Strawberry and Lemon Pie
A few weeks ago we went out for supper, a late Spring sunny evening, and the menu offered strawberry and lemon pie for dessert. I pictured something lemon-curdy, but when it arrived it was a proper butter pastry fruit packed slice of pie, and it was the best piece I’ve had since my nanna’s 99 year old neighbour Lily would pop round with home made apple pies when we were little. I spent years afraid of pastry but now we are good friends and I love to make it. A quick galette when friends come over is a great excuse to experiment with whatever fruit is going, and so much less heavy and wintery than crumble. A proper pie takes a bit more time and consideration, especially if you want to engage in any fancy latticework or crusts, but you will feel overwhelmed with smug glee when you serve it hot from the oven with ice cream. I set to work recreating the strawberry lemon pie perfection of our springtime supper, and here is where I’ve ended up. It makes a huge difference to have sweet, seasonally perfect strawberries for this so source them wisely.
STRAWBERRY AND LEMON PIE
2 quantities pastry - I like Richard Bertinet’s recipe linked here or this one by Aran Goyoaga for gluten free
2 large punnets of strawberries - about 800g/6 cups
60g corn starch
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
zest of one lemon
1.5 tsp vanilla extract
pinch salt
Shape your pastry into two discs and chill, wrapped tightly, in the fridge for an hour before you begin. Heat your oven to 200C/400F. Roll out one of the discs so that it is a couple of inches larger than the widest part of a 9” pie tin or dish - I rolled out a 12” circle. Line your tin and trim the edges leaving approx an inch overhang. Line the pie tin with parchment and baking beans and pop into the oven for ten minutes to parbake.
Meanwhile, hull your strawberries, chop them into halves (or quarters if they’re massive) and mix them in a bowl with the lemon zest and vanilla. In another bowl combine the corn starch, salt and spices, then stir through the strawberries. Once the base is cool, fill with the mound of lemony strawbs. It should seem very full! Tuck any awkward pointy strawberries in.
Roll out your second disc of dough and gently unroll across your pie*. Trim the edges so you have an inch or so to spare and tuck them under. Crimp along the edges with a thumb and two forefingers, or a fork if that feels challenging. Chill in the fridge, then brush with an egg wash (either an egg beaten with some cream, or if vegan you can combine 1 tbsp non dairy milk with 1 tsp maple syrup). Sprinkle with some granulated sugar. Slice a few air vents into the crust to let out steam.
Bake in the oven until it’s absolutely golden brown, approximately 45 minutes. I love this pie hot with ice cream or cold and alone. It tastes of summer love.
*I love to try fancy lattice work by cutting the top crust into strips and weaving them amongst one another. You can also lay them across one another criss crossed which is easier! Lattice work with gluten free pie crust is extra difficult but worth a shot if you don’t mind a rustic vibe. Luckily that’s all I ever hope for..
Francesca McConchie