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Recipe: Strawberry and thyme pie

Lottie Storey May 23, 2016

June means sunshine and strawberries. This eye-catching pudding oozes natural berry sweetness and could happily accompany you on a weekend picnic or take centre stage at a midsummer soirée. Strawberries and thyme are good friends and the addition of the herb adds an interesting twist to the simple flavour.  

Strawberry and thyme pie

Serves 8

for the dough
125g plain flour
125g almond flour (or use 250g plain flour in total)
125g butter
pinch of salt
30g icing sugar
cold water, as needed

for the thyme custard
200ml milk
seeds of 1 vanilla pod
a few sprigs fresh thyme
2 egg yolks
30g icing sugar
150g cream cheese

for the topping
500-600g strawberries
fresh thyme leaves 

Make the dough: Work both flours, butter, salt and icing sugar into a smooth dough. If dough is too dry, add a few drops of cold water. Shape into a flat disc and wrap in cling film. Rest in fridge for 1 hour.

Start the thyme custard: Bring the milk to a near boil with vanilla and thyme. Turn off heat and let steep until ready to use.

1 Preheat oven to 180C/Fan 160/350F.

2 Dust countertop with flour and pat dough into a thin slab that fits a 22cm pie plate or a pie pan with a removable bottom. Grease the pan and line it with the dough. Leave some overhanging the edge. Carefully press a sheet of parchment paper onto the dough, fill with baking beans and blind bake the crust for 15 mins. Use the parchment paper to lift out the beans. Bake crust for 10 mins more.

3 Let crust cool, then neatly trim the edges. Keep the oven on.

4 Return to the custard. Beat the yolks and icing sugar until light and frothy. Pour into the warm milk through a strainer. Whisk it all and pour back into the pan. While stirring, bring mixture to a near boil and reduce it slightly over low heat. Turn off heat and beat in the cream cheese. Pour the mix into the blind-baked crust and put the pie back in the oven for 15 mins.

5 Allow the pie to cool on a rack for at least 30 mins.

6 Quarter the strawberries and use them to dress the pie.

7 Serve garnished with thyme. 

From Home Baked by Yvette van Boven (Stewart, Tabori & Chang) 

 

Read more from the June issue:

Featured
Jun 19, 2016
Don't mind that roses have thorns, be glad that thorns have roses
Jun 19, 2016
Jun 19, 2016
Jun 13, 2016
Recipe: Lavender lemonade
Jun 13, 2016
Jun 13, 2016
Jun 8, 2016
Gardening: Make your own organic fertiliser
Jun 8, 2016
Jun 8, 2016

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InEating Tagsissue 48, june, strawberry, recipe, cake, summer, pastry
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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