Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • 8 tablespoons Unsalted Butter (very cold, cubed)
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 4–6 tablespoons Ice Water
  • 6 cups Fresh Strawberries (hulled and halved)
  • ¾ cup Granulated Sugar (for filling)
  • ½ cup Water
  • ¼ cup Cornstarch (Cornflour)
  • 2 tablespoons Fresh Lemon Juice
  • 1 packet Unflavored Gelatin Powder (approx. 7g)
  • 1-2 drops Red Food Colouring (optional)

Instructions:

  1. Prepare the crust: Make or place the pastry shell into the 9-inch pie dish. Chill thoroughly.
  2. Blind Bake: Line the chilled dough with parchment and pie weights. Bake until edges are set (about 15 mins). Remove weights and bake until the base is dry and lightly golden (approx. 5-10 more mins). Cool completely.
  3. Prepare Gelatin: Bloom the gelatin powder by sprinkling it over 2 tablespoons of the cold water; set aside for 5 minutes until spongy.
  4. Create Syrup Base: In a saucepan, whisk together the remaining water, sugar, and cornstarch. Heat over medium until the mixture boils vigorously and thickens significantly. Remove from heat immediately.
  5. Incorporate Gelatin: Whisk the bloomed gelatin and lemon juice into the hot sugar mixture until fully dissolved and clear. Stir in food colouring, if using. Let cool slightly (about 10 minutes).
  6. Layer the Berries: Toss the majority of the strawberries with a tablespoon of sugar to draw out moisture, then arrange them evenly in the cooled crust, reserving about 1 cup for decoration.
  7. Pour and Decorate: Gently pour the slightly cooled syrup mixture over the berries, ensuring it fills all gaps. Arrange the reserved strawberries attractively on top.
  8. Set: Refrigerate the pie for a minimum of 4 hours, or ideally overnight, until the filling is firm and glossy before slicing and serving.