Rhubarb and Berry Pie

 

Rhubarb and Berry Pie, Harris Farm Markets

Rhubarb and Berry Pie, Harris Farm Markets

Rhubarb and Berry Pie, Harris Farm Markets

Rhubarb and Berry Pie, Harris Farm Markets

Rhubarb and Berry Pie, Harris Farm Markets

Rhubarb and Berry Pie, Harris Farm Markets

What is winter without a warming rhubarb and berry pie with melting ice cream?

This recipe also works well with blackberries or mulberries. Play around with different pastry lattice designs on the top, like cut out shapes using star or circle cookie cutters, plait the pastry into stripes or place around the pie edge. Or stick to the traditional ribbon lattice design!

 

INGREDIENTS: 

  • 400g Rhubarb

  • 500g Strawberries

  • 125g Blueberries (blackberries can also be used as a substitute)

  • 1/2 cup granulated sugar plus extra tbsp

  • 1/2 cup caster sugar

  • 5 tbsp cornflour

  • 1 tsp Vanilla essence

  • Zest of 2 lemons

  • Juice of 1/2 lemon

  • 2 rolls of sweet short crust pastry (defrosted if frozen)

  • 1 egg

  • Dash of milk (roughly 1 tsp)

 

METHOD:

  1. Preheat the oven to 180°.

  2. Combine in a large mixing bowl the rhubarb stems, sliced into 6-8mm thick slices, along with the strawberries rinsed and sliced into halves along with the blueberries. If you are using frozen berries, allow to defrost first and drain off any excess liquid.

  3. Add to the bowl 1/2 cup of granulated sugar, the caster sugar, corn flour, vanilla essence and the lemon zest and juice. Gently stir to coat all the fruit, making sure that the corn flour is mixed through.

  4. Line the base of a 25cm wide pie tin with one sheet of the short crust pastry. Cut the excess off and prick the base a few times.

  5. Fill the base with the fruit content and pour over any leftover liquids in the bowl.

  6. Slice up the 2nd sheet of pastry into ribbons using a ruler to ensure that they are straight. Use different widths or the same width, it’s up to your personal preference how you would like to decorate the pie!

  7. To make the lattice pastry design: first lay the pastry ribbons onto the pie top going in the same direction, leaving excess hanging over the edges uncut.

  8. Roll back every 2nd ribbon and lay the first pastry strip going in the opposite direction along the side. Then roll back the ribbons over the top. Follow this process in alternate order until a lattice work has formed across the whole pie top.

  9. Lightly whisk together with a fork the egg and a dash of milk for an egg wash.

  10. Using a pastry brush, lift up the overhanging pastry ribbons, and brush on a little egg wash. Press gently to the pastry base to stick them together. Trim off the excess overhanging pastry.

  11. Brush the whole pastry lattice with the egg wash. Sprinkle over with the remaining granulated sugar.

  12. Bake in the oven for 50-55 minutes or until the pastry is golden brown and the fruit is bubbling up.

  13. Remove from the oven and allow to cool slightly for the fruit juices to thicken before serving warm with a dollop of vanilla ice cream.

 

Prep: 25 minutes

Cook: 50-55 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.