Strawberry, ginger and honey pie with golden spelt crust


 * 500g strawberries, hulled, halved if large
 * 1/2 cup (175g) Wellington Apiary prickly box honey
 * 1/2 cup (110g) caster sugar
 * 1/4 cup (35g) cornflour
 * 6 pieces crystallised ginger, sliced
 * 2 tsp finely grated ginger
 * 1 egg
 * 1 tbs demerara sugar or raw sugar
 * Sour cream, to serve

SPELT CRUST

 * 375g spelt flour, plus extra to dust
 * 1/4 cup (55g) caster sugar
 * 250g cold unsalted butter, cut into 2cm pieces
 * 1/4 cup (60ml) apple cider vinegar

This is another recipe by the guys at https://www.delicious.com.au/recipes/strawberry-ginger-honey-pie-golden-spelt-crust/2276743a-0b33-4bed-8544-4e581ae133a5?current_section=recipes&r=recipes/group/miy0n6u1
 * For spelt crust, combine spelt flour, caster sugar and 1/2 tsp fine sea salt in a bowl. Add butter and toss to completely coat. Turn out onto a cool, clean work surface, then, using a pastry cutter, cut the butter into the flour until it resembles very coarse crumbs (leave some big pieces of butter, as this will ensure a flaky crust). Combine the vinegar, 2/3 cup (165ml) chilled water and 4 ice cubes in a jug. Make a well in the centre of the flour mixture, then add 2 tbs vinegar water at a time, carefully folding the flour mixture into the water, until all the water is used (discard ice cubes) and you have a rough dough. Add a little extra water if needed. Divide the pastry into 2 portions and enclose in plastic wrap. Chill for at least 1 hour or up to 2 days.
 * 2. Roll out 1 portion of pastry on a lightly floured work surface to a 3mm-thick circle and use to line a 22cm pie pan. Chill for 30 minutes. Roll out the remaining pastry until 3mm thick and cut into eight 4cm-wide strips. Place on a baking-paper lined baking tray and chill for 30 minutes.
 * 3. Preheat the oven to 200°C. To make the filling, place strawberries, honey, sugar, cornflour and all ginger in a bowl, stirring to coat, then spoon into pastry case. Arrange pastry strips in a lattice pattern over filling, pressing sides and strips together to seal. Trim excess pastry and discard. Lightly beat egg with 1 tbs water, then, using a pastry brush, brush eggwash over pastry to coat. Scatter with demerara sugar. Place pie on a baking tray, then bake for 20 minutes or until starting to colour. Reduce oven to 180°C and bake for a further 30 minutes or until dark golden and bubbling. Remove from oven and rest for 30 minutes.
 * 4. Serve pie with dollops of sour cream.