Kicking off pie week with..
Sweet shortcrust pastry (homemade or shop brought pie case is fine. If you need my pastry recipe let me know)
700g fresh strawberries, hulled and halved
1/4 tsp cornflour
2/3 cup caster sugar
2 tsps fresh lemon juice
If making the pastry, run the butter and flour together to form a breadcrumb consistency then add the sugar.
Add 6 to 8 tbsps cold water, and mix to form a ball .
Flatten slightly then wrap in cling film, place in the fridge to rest for 30 minutes.
Place 2 cups strawberries into a pan and mash lightly, add the lemon juice and cornflour and simmer on low for 3 to 5 minutes until it thickens. Remove from the fridge and leave to cool completely.
Preheat the oven to 180°C and blind bake the pie crust for 30 minutes. Remove the baking beans and wax paper and cook for 10 more minutes until the base is cooked. Cool.
Mix the remaining strawberries with the cooled strawberry mixture and stir well to combine.
Pour into the cooled pie crust and place in the fridge for 4 to 6 hours to set.
Serve with cream or icecream.