By: Rebecca Sullivan
Rebecca Sullivan is to create a pie every week for a year and she has kindly shared with us!
Ingredients
- 225g plain flour
- 110g butter, grated
- 80g sugar
- 1 free range egg
- 1 teaspoon of ground wattleseed
- A dash of milk (may be needed)
For the filling
Ingredients
- 3 x 250gm punnets of strawberries
- 1 lemon, juice and zest
- ½ cup any sugar you choose
- 1 teaspoon of ground wattleseed
- 1 teaspoon vanilla extract
Wattleseed cream
Ingredients
- 250ml of cream
- 1 tablespoon of icing sugar or maple syrup
- 1 teaspoon of ground wattleseed brewed with a tiny bit of hot water, cooled
Directions
- Preheat the oven to 160°C fan or 180°C normal.
- Line a pie dish with butter and set aside.
- Into a bowl mix the flour with butter between your fingers until it resembles bread crumbs.
- Add the sugar & wattleseed and mix. You can also mix it in a food processor. This is a non fuss pastry and may look or feel soft. Form a large ball, wrap in cling wrap and put in the fridge until the filling is made.
- Once the filling is made, roll out your pastry. It may crumble so just take it in pieces and push into the pie dish and up the edges. Line with baking paper and pour in baking beads or rice.
- Blind bake the pie crust for about 15 minutes or until it begins to brown on the outside. Remove the baking beads or rice and cook for a final 5 or so minutes so the bottom can get brown too. You may need to prick the base with a fork a few times so it does not puff up. Cook until golden and set aside.
Method
- Quarter the strawberries and place two thirds of them into a medium pot
- Zest and squeeze in the lemon and add sugar, wattleseed and vanilla. Cook on medium, ensuring you dissolve the sugar straight away. Cook for 5-10 minutes until the strawberries begin to get soft but don't loose their shape. Let them cool then add the final strawberries. I like the texture of the cooked and fresh strawberries mixed together.
- Mix and add the filling to the pie crust. Serve with whipped wattleseed cream.
Wattleseed Cream Method
Whip the cream with the icing sugar. If using maple syrup mix it with the wattleseed brew and when almost fully whipped slowly drizzle the mixture into the cream until thick.
