Pink patchwork pie

Add flour, sugar and butter to a food processor and pulse for 1 minute until mixture resembles breadcrumbs. Add 5 tbs cold water and pink food colouring. Pulse for another minute until it forms a rough dough. Place dough on a clean work surface and knead for 1 minute until smooth. Divide the dough in half. Wrap each half in cling film and chill for 1 hour.

Preheat oven to 220°C/200°C fan-forced. To make the filling, add three-quarters of the strawberries, cornflour, raw sugar, vanilla, cinnamon and lemon juice to a bowl. Mix well and set aside for 10 minutes. Dust a clean work surface with flour. Roll each dough portion out on flour into approximately a 24cm-wide, 0.5cm-thick round shape. Gently lift 1 pastry round and place in a 20cm (base) pie dish.

Add pie filling over the pastry in the pie dish. Cut the centre of the remaining pastry round into 6 x 1cm-wide strips, then cut the pastry on either side of these strips into 12 x 2cm-wide strips. Cut the remaining pastry on either side of the strips into 6 x 2cm-wide strips. Take 3 x 1cm strips and pinch them together at the top. Gently braid the 3 strips and pinch the ends at the bottom. Repeat with the remaining 3 x 1cm strips.

Using the image as a guide, arrange pastry strips and braids over the top of the pie filling, weaving as you go. Pinch together at the edges with the pastry base to seal. Whisk egg with 1 tsp water and brush the top of the pastry. Sprinkle with the extra sugar and bake for 15 minutes. Reduce oven temperature to 200°C/180°C fan-forced. Bake for a further 18-20 minutes until pastry is golden. Remove and cool slightly. Top with remaining strawberries. Serve with whipped cream.