Rhubarb Pie
Ready In: 4 hrs 45 mins
Serves: 4
Yields: 4 quarters
Ingredients
- 320 g plain flour
- 220 g chilled butter
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 4 stalks rhubarb
- 200 g caster sugar
- 2 tablespoons cornflour
- 120 ml water
- 1 tablespoon milk
- 1 tablespoon raw sugar
Directions
- Mix together the flour, 1 tbspn caster sugar and salt in a large bowl.
- Take the chilled butter and cut it into small cubes, about 1cm square.
- Return the butter to the fridge to rechill it.
- Take it out and mix it into the flour mixture, using a food processor, pastry blender, or your fingers (if you have cold hands). Work as quickly as possible.
- Return it to the fridge to rechill if any of the butter has softened.
- Put some ice cubes in the water.
- Take out the pastry mix and one tablespoon at a time add the ice water, mixing using a flat butter knife. Keep adding until the pastry starts to pull together.
- Working quickly, form the pastry into two separate balls.
- Wrap them in gladwrap.
- Chill in fridge for at least 2 hours.
- Preheat oven to 180 degrees Celsius.
- Take one ball of dough and roll it into a rough circle.
- Press it into a pie dish, about 20cm diameter, shallow.
- Make sure it goes over the top edges of the pie dish.
- Return to fridge to chill again.
- Chop up the rhubarb in small cubes and place in a mixing bowl.
- Add cornflour and 200 g caster sugar and mix together.
- Place this filling into the pie case.
- With the other ball of dough, roll out flat and then cut into lattice strips.
- Lay strips over pie case, pressing to the edge.
- Brush strips with milk and sprinkle raw sugar.
- Bake for 45 minutes Check as it bakes to make sure pastry edges aren't going too brown - if they are, drop it down a shelf in the oven.
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