Sunday 1 September 2013

Seasonal Pie: Rhubarb and Blackberry


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.


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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


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Sprinkle with sugar


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Roll the second half and cover your pie


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Rub a dash of milk on top, sprinkle with sugar and cook for 45 mins - 1 hour


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EAT ALL THE PIE!!!!!!!

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