Strawberry pie

Blind-bake the pastry case until lightly golden, then brush the base with beaten egg and bake it for a few more minutes to seal it. Cool the case completely before adding the filling, and avoid putting warm strawberries into it.

For a cooked filling, simmer sliced strawberries with sugar and a little lemon juice, then stir in cornflour mixed with cold water. Cook until glossy and thick, bubbling for about a minute so the starch sets; cool it fully before filling the pastry.

Yes, but thaw them first and drain away the excess liquid, or the filling may turn watery. Cook the berries until their juices reduce and thicken; there is no need to thaw them if you are baking a fully enclosed pie, but expect a longer baking time.

Keep pie with a fresh strawberry or cream filling covered in the fridge and eat it within about three days. A baked, fruit-only pie can be kept covered at room temperature for a day, but refrigerate it after that.

Strawberry pie is often deeper and may have a pastry lid, while a strawberry tart is usually shallow, open-topped and filled with pastry cream or set fruit. Per 100 g, strawberry tart has 318 kcal and strawberry pie has 228 kcal.

A slice goes well with softly whipped cream, vanilla ice cream or thick yoghurt. If the filling is very sweet, serve it with unsweetened cream and a few fresh berries.

Pie has a pastry crust and a softer, usually less concentrated fruit filling; jam is cooked down to a spreadable preserve. Strawberry jam has 60.5 g of carbohydrate per 100 g, compared with 22 g in strawberry pie.

A baked pie with a cooked filling freezes better than one topped with fresh strawberries or cream. Cool it completely, wrap it well and freeze; thaw it overnight in the fridge, then warm the pastry briefly in the oven if you want it crisp.