For the full “tuck shop” effect, you can pipe mock cream or spray can cream around the edges.
I can’t actually bring myself to do that, but for some the jelly pie simply won’t be complete without it and I’m not going to judge you.
PREP+COOK TIME 10 minutes plus 3-4 hours chilling SERVES 8
1 ½ cups cold water
2 Tbsp cornflour
¾ cup sugar
1 23cm prebaked shortcrust pie shell – see cooks tips
1 packet Strawberry jelly crystals
3-4 cups approximately 1-2 punnets strawberries, washed and roughly chopped
Whisk the water and corn flour together in a small saucepan until dissolved then place on the stove. Add the sugar, bring to a simmer and simmer gently, stirring until thickened. Add the jelly crystals, stir and when completely dissolved, remove from the heat.
Place the strawberries into the pie crust then pour in the jelly mixture and refrigerate 3-4 hours or until cool and set.
If you can’t get a baked unfilled pie shell, use two sheets of frozen sweet shortcrust pastry, cut and join the pieces and to fit the tin. Prick the base all over with a fork, chill in the freezer for 15 minutes then fill with baking beans and bake at 190°C till golden.