Following the fabulous summer we had, fruit harvests are bountiful and beautiful and if you know the right people, there are plenty of freebies to be had from people with a glut of produce. So I've had plenty of rhubarb given to me to compliment the blackberries that can be found almost anywhere.
So today I made a pie.
Pastry
225g butter
50g castor sugar
2 eggs
300g white flour
Cream the sugar and butter by hand. Add the eggs and beat together for a few minutes. Add the flour and combine until you have a nice ball of firm pastry. Chill in the fridge for at least two hours.
Filling
As much blackberries and chopped rhubarb as you can fit!
Sugar [completely personal choice - I prefer a tart taste so added about 150g]
Pie
Preheat the oven to 180C/370F/Gas 4
Divide your chilled pastry in half, and line your pie tin with one rolled half and fill with fruit
Sprinkle with sugar
Roll the second half and cover your pie
Rub a dash of milk on top, sprinkle with sugar and cook for 45 mins - 1 hour
EAT ALL THE PIE!!!!!!!
No comments:
Post a Comment
I'd love to hear your comments...if only to know that someone is reading this blog!