500gm fresh strawberries washed and hulled
1 cup white sugar
3 tablespoons cornflour or arrowroot
¾ cup water
600mls whipping cream
Either frozen sheet shortcrust pastry or your own shortcrust pastry. (2 cups plain flour, 150 g butter, pinch salt, table spoon caster sugar, enough cold water to make a firm dough. Rub softened butter into the flour and salt till it resembles bread crumbs. Add sugar and then cold water, quickly mixing into a ball of smooth dough. Place in fridge to chill. Roll out on a lightly floured surface and use as required.)Grease a deep pie dish and lay in the pastry, trimming around the edge with a sharp knife. Bake the base blind in a moderate oven (bake with a layer of rice laid over a sheet of baking paper on top of the pastry base) This lets the pastry pre cook and gives a crisper base. Remove after approx 10 minutes and discard the rice and paper, and return the shell to the oven for a further 5 minutes.
Arrange half strawberries in baked pie shell. Mash remaining berries combine with sugar in a medium saucepan. Place over medium heat and bring to boil gently stirring. In a small bowl whisk together cornflour and water. Gradually stir into boiling mixture. Reduce heat and simmer mixture stirring constantly until thickened and reduced slightly. Approximately 10 minutes. Pour mixture over berries in pastry case. Chill for several hours before serving. Enjoy with fresh cream.
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