Rhubarb Pie

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

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

Recipe

• 1 mix together the flour, 1 tbspn caster sugar and salt in a large bowl.
• 2 take the chilled butter and cut it into small cubes, about 1cm square.
• 3 return the butter to the fridge to rechill it.
• 4 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.
• 5 return it to the fridge to rechill if any of the butter has softened.
• 6 put some ice cubes in the water.
• 7 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.
• 8 working quickly, form the pastry into two separate balls.
• 9 wrap them in gladwrap.
• 10 chill in fridge for at least 2 hours.
• 11 preheat oven to 180 degrees celsius.
• 12 take one ball of dough and roll it into a rough circle.
• 13 press it into a pie dish, about 20cm diameter, shallow.
• 14 make sure it goes over the top edges of the pie dish.
• 15 return to fridge to chill again.
• 16 chop up the rhubarb in small cubes and place in a mixing bowl.
• 17 add cornflour and 200 g caster sugar and mix together.
• 18 place this filling into the pie case.
• 19 with the other ball of dough, roll out flat and then cut into lattice strips.
• 20 lay strips over pie case, pressing to the edge.
• 21 brush strips with milk and sprinkle raw sugar.
• 22 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.