STRAWBERRY & RHUBARB PIE : feeds 4-5
Ingredients :
Pack of frozen shortcrust pastry (I used the ready-rolled rounds)
4-5 sticks of rhubarb (or as much as you can cram in), cut into 1cm pieces
a punnet of strawberries, hulled and any big ones sliced in half
3 tbsp granulated sugar
1-2 tbsp cornflour
half a tsp of cinnamon
half a lemon, zested and juiced
1 egg yolk
a tsp of granulated sugar as decoration.
Method :
1. Pre-heat your oven to 180deg C (fan).
2. Take one of the rounds of ready-made pastry and, if necessary, roll it out to fit the pie dish. Place it in the dish and leave the excess flopping over the edge which will ensure that the pastry won't shrink back from the edges of the pie dish.
3. Place a layer of greaseproof paper or baking parchment on top of the pastry and fill with baking beans. Bake in the centre of the oven for 15 minutes.
4. While the pastry bakes, place the two fruits, sugar (except the tsp for decoration), cornflour, cinnamon, lemon zest and juice into a bowl and mix to combine.
5. As soon as you have removed the pastry from the oven, remove the paper and the baking beans and set them aside somewhere safe to cool. Brush a light coating of the egg yolk onto the pastry while it is still hot.
6. Pile the fruit into the be-pastried pie dish and arrange into a neat mountain.
7. Brush egg yolk around the pastry edge.
8. Take the second round of pastry and roll out (if necessary) to ensure it is big enough to fit over the fruit so that the top and bottom edges meet and cut a small cross into the centre of the round. Place on top of the pie and very gently make sure the edges meet.
7. Using a small sharp knife tease out the cross in the centre, to create a hole for steam to escape. Then press the tip of the knife into the pastry all around the edge, forming a decorative pattern that serves to seal the edges of the pie.
8. Taking a sharp knife, trim the excess pastry away.
9. I always place my pie onto a foil covered baking sheet, just in case the juice decides to overflow whilst cooking. It's easier to throw away some silver foil, than clean your oven!
11. Brush the top of your pie with the remainder of the egg yolk to glaze and add the teaspoon of sugar, sprinkled over, to make it look yummy.
12. Bake for around 25 minutes, then turn to ensure an even bake. Continue baking for another 15 minutes or until the pastry is crisp and evenly golden.