Ingredients 

3 sheets of ready-rolled shortcrust pastry, thawed
1.25kg strawberries (approximately 5 punnets)
1 cup caster sugar (plus a little extra for topping)
1 teaspoon vanilla paste
Juice of a lemon
2 1/2 tablespoons of cornflour
1/4 cup cold water
1 egg, beaten
Greek yoghurt to serve

Method

Berry filling

The filling is best made a day ahead, as it needs to be cold when you fill the pastry. To make the filling hull and quarter the strawberries and add them to a large pot. Add the sugar, lemon juice and vanilla paste, and give it a good stir. Heat the mix at a medium temperature, stirring every few minutes to ensure nothing sticks. Once the berries start to heat and release their juices the mix will become more liquid

Once boiling, turn the heat down and simmer for 5-10 minutes. In a cup, add the cornflour then the cold water, stirring to a smooth paste. When the liquid has reduced slightly but the fruit is still reasonably firm, add the cornflour mix and stir well, leaving it to simmer and thicken for a few more minutes. The mix should now be mostly berries, with only a small amount of liquid left. Turn the heat off and set aside to cool, before covering and refrigerating to use the next day

To bake the pie

Remove the pastry from the freezer and leave to thaw. Heat oven to 180°C. Take three sheets of thawed pastry and join them in a triangle shape on a well-floured bench. Gently roll over the seams with a rolling pin to join them together. Line a 22cm pie dish with the pastry, trimming the edges to allow for a small amount of overhang (save the offcuts to use for the lattice strips). Add the cold strawberry filling to just below the top of the pie dish, spreading out evenly.

Cut the pastry offcuts into even-width strips and lay them out across the pie weaving them together to make the lattice, then tuck the edges underneath all the way round the pie to form a rim and crimp together with your fingers or a fork. Gently brush the pastry top with beaten egg. Bake the pie for 25 minutes, then check it. If the edges are beginning to brown quickly, cover them with a strip of foil but leave the middle uncovered. Continue to bake the pie for another 15-20 minutes until the rest of the pastry is golden brown in colour and the filling is bubbling through the lattice.

Remove from the oven and leave to cool. Once cool refrigerate to set for at least 4 hours. Remove from the fridge and slice to serve at room temperature. Serve with a dollop of Greek yoghurt