I went Pick Your Own-ing last week. On maybe the rainiest day of July. It's a gooood job those strawbs grow undercover or I think you'd have to front crawl down the lanes of plants. My plan was jam, stash some in the freezer for smoothies, and this beast of a pie.
I'm always fairly conservative when I'm PYO-ing...I always think it seems like you've got SO MANY berries in your basket and that it might be really embarrassing when you get to the til and they're like 'that's £50bajillion pounds please' and then you take them home and they spontaneously combust into a pile of mould in under half an hour.
But then what always happens in real life is that they say 'that'll be 53 pence please' and I'm all 'uuuurrrm are your sure' and then I get home and think, yep, could easily have handled double the amount, dammit. MUST remember that for next year....
What I must also remember is that things that are best chilled before eating are also best chilled before photographing. You see I got ahead of myself and photied this luscious lady of a pie before she'd had her chill time and it means you don't get a good enough sense of the chocolate velvetyness that's shining beneath all that cream and fruit. You'll have to take my work for it though....my word is MAKE THIS PIE. With Love and Cake.
Chocolate Truffle and Strawberry Pie.
Adapted from a Bakers Royale recipe
A few notes:
- Eat ASAP...I mean, why wouldn't you.
- You could just throw a lovely layer of fresh strawbs on top rather than cooking them up...I did both.
You will need
1 x 18cm tart tin or pie dish
For the pastry
175g plain flour
25g cocoa powder
50g icing sugar
100g butter, cold from the fridge, cubed
1 egg yolk
2-3 tbsp cold water
For the chocolate filling
170g dark chocolate
1 tbsp butter
225g cream cheese, at room temperature
30g icing sugar
For the top
250ml double cream, lightly whipped
350g strawberries, halved or quartered
75g icing sugar
2 tsp cornflour