Name: Berry and rhubarb pie
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8
Ingredients: 1 2/3 cup plain flour; 1/3 cup icing sugar; 125 gram chilled butter, chopped; 1 egg, at room temperature, lightly whisked, plus 1 egg white extra; 500 gram rhubarb stalks, chopped; 1/4 cup caster sugar, plus 2 teaspoons extra; 1 tablespoon cornflour; 300 gram frozen mixed berries; berry ripple ice-cream, to serve

Ingredients

1 2/3 cup plain flour

1/3 cup icing sugar

125 gram chilled butter, chopped

1 egg, at room temperature, lightly whisked, plus 1 egg white extra

500 gram rhubarb stalks, chopped

1/4 cup caster sugar, plus 2 teaspoons extra

1 tablespoon cornflour

300 gram frozen mixed berries

berry ripple ice-cream, to serve

Method

1.Process flour and sifted icing sugar in a food processor until combined. Add butter; process until mixture forms crumbs. Add egg; process until dough just comes together.

2.Turn out dough onto a lightly floured surface. Knead gently until smooth, then shape into a flat disc. Wrap in plastic food wrap. Refrigerate for 30 minutes.

3.Preheat oven to 200°C/180°C fan forced. Grease a 20cm (base diameter) round pie dish.

4.Roll out two-thirds of the pastry between sheets of baking paper large enough to line pie dish. Gently press pastry into prepared dish; trim edges. Combine trimmings with remaining pastry; chill until required. Chill pastry in pie dish for 20 minutes. Prick pastry base all over with a fork.

5.Meanwhile, place rhubarb, caster sugar and 2 tablespoons water in a saucepan over moderate heat; cook and stir until sugar dissolves.

6.Bring to a simmer; simmer, stirring occasionally, for 2 minutes or until rhubarb is almost tender.

7.Blend cornflour and 1 tablespoon water in a bowl; stir into rhubarb mixture. Cook and stir for 1 minute or until mixture boils and thickens. Remove from heat. Stir in frozen berries. Cool in pan.

8.Roll out remaining pastry between sheets of baking paper to a 24cm round. Spoon fruit mixture into pastry case; level surface.

9.Lightly whisk extra egg white, then use to lightly brush edge of pastry case. Top with pastry round; press edges together to seal. Brush top with remaining egg white, then sprinkle with extra caster sugar.

10.Bake for 35 minutes or until pastry is golden and cooked. Stand in dish for 5 minutes. Serve sliced, with ice-cream.

You’ll need 4 large rhubarb stalks. If pastry is a little dry when processing, add 2-3 teaspoons chilled water. Butter temperature: Use chilled butter in pastries and crumbles. For cakes, biscuits and slices, use butter at room temperature.
Note

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