Group : Group 1
Ingredient
KG
0.500
Shortcrust pastry
0.450
Granulated sugar
0.010
Egg wash
-
Total Weight: 0.960
  1. Place 250g of shortcrust pastry into a 10inch pie dish.
  2. Pierce the base a few times.
  3. Add 500g of Fruit Filling – Strawberry 70% to the centre of the pie, spreading evenly.
  4. Roll out 200g of shortcrust pastry to form 10 x 2cm pastry strips.
  5. Lattice the strips over the top of the pie.
  6. Brush with an egg wash and sprinkle 10g of granulated sugar on top.
  7. Bake at 180°C for 45 minutes.

Yield: 1 Pie

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery