Strawberry/Elderflower crumb pie

250 g flour

150 g butter

100 g sugar

dash salt

500 g strawberries

2 T cold elderflower syrup

Flowers from 2 or 3 elderflower umbels

2 t powdered sugar

Opt: lemon curd, vanilla or elderflower ice cream

 

Preheat oven to 180°C. Line a cake tin with baking paper. Mix the flour, butter, sugar and salt to make a crumbly dough, either by hand or using a food processor. Mix the 2 T elderflower syrup into the dough. Place in the refrigerator ½ hour.

Meanwhile, wash and dry the strawberries and hull them. Chop the strawberries in half or quarters, and mix them in a bowl with the elderflowers and the sugar. If wished, add 2 T of your favourite liqueur to the fruit.

Cover the bottom of the cake pan with a thin layer of crumbly dough. Spoon the strawberries onto this layer and spread the remaining crumbs over the strawberries, without pressing them down into the fruit. Bake about 40 minutes, until nicely browned. Serve with lemon curd or vanilla or elderflower ice cream. Mmmm…