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Organic Edible Gardens have this delicious Strawberry Pie recipe on their website, as well as great advice on growing your own strawberries.

170 grams plain flour (spelt flour is a great option as it’s
almost gluten-free)
2 tablespoons caster sugar
85 grams unsalted butter (straight from the fridge and diced)
2 egg yolks
2 tablespoons cold water

3 x 250 gram punnets strawberries
¾ cup caster sugar
3 level tablespoons cornflour
Juice of 1 lemon
¾ cup water

If you have a food processor, you can put the flour, sugar, butter and egg yolks in and mix. If not, grate the butter and mix through with your hands. Add the cold water at the end to bind it all together into a ball.
Lightly grease a 20cm pie dish. Roll out the pastry, and line the dish. Bake blind for 20 minutes at 190 degrees. You might need to give the pastry another couple of minutes in the oven without the cooking paper at the end.
Place 1 punnet of strawberries in a blender or food processor together with the sugar and lemon juice and blend.
Put this mixture in a pot together with the blended water and cornflour and stir fairly constantly until it comes to the boil. Boil for a couple of minutes to cook the cornflour through.
While this is coming to the boil, chop the remaining strawberries onto the pastry. When the sauce is finished, pour it while still hot over the strawberries. The pie is best refrigerated for a few hours to allow the filling to set.

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