Name: Blueberry rhubarb pies
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Sweet short pastry; 1/2 cup plain flour; 1/2 cup icing sugar; 1/2 teaspoon salt; 180 gram cold butter, cubed; 1 egg; Filling; 2 cup frozen blueberries; 6 stems rhubarb, chopped into 2.5cm chunks; 2 tablespoon cornflour; 3/4 cup brown sugar; 1 egg yolk

Ingredients

Sweet short pastry

1/2 cup plain flour

1/2 cup icing sugar

1/2 teaspoon salt

180 gram cold butter, cubed

1 egg

Filling

2 cup frozen blueberries

6 stems rhubarb, chopped into 2.5cm chunks

2 tablespoon cornflour

3/4 cup brown sugar

1 egg yolk

Method

1.To make pastry, place flour, icing sugar and salt in a bowl. Rub in butter until mixture resembles coarse crumbs. Add egg and enough cold water to mix into a dough. Wrap the pastry in plastic clingfilm and refrigerate for 30 minutes.

2.Roll dough out to a 3mm thickness and line 6 x 12cm tart pans with pastry. Return to the refrigerator.

3.Place blueberries and rhubarb together in a saucepan over a gentle heat. Mix together the cornflour and sugar and sprinkle over the fruit. Allow fruit to boil and the liquid to thicken, stirring gently. Remove from heat and set aside to cool. This can be done the day before if you like.

4.Cut strips of pastry about 1cm wide and 13cm long.

5.Spoon fruit into pastry cases and make a lattice pattern on top with pastry strips. Brush with egg yolk and bake for 15 to 20 minutes until pastry is golden and cooked.

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Ingredients

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