Wednesday, 25 July 2007

Pt 2 Rhubarb and Strawberry Pie

Shortcrust pastry
8 oz/ 200grams Plain White Flour
4oz/ 100grams Block Margarine at room temperature cut into small pieces
1/2 Teaspoon Salt
1oz/ 25 grams ground rice or semolina (this helps keep the pasty bottom from going soggy and soaks up some of the juices that can bubble out all over your oven)
Cold Water
Sift flour and salt into a bowl, rub the margarine into flour using finger tips until it looks like breadcrumbs. Add a little cold water to bind the breadcrumbs together, knead for a 1 minute than put in a plastic bag or wrap in cling film. Place in the fridge for 30 minutes to rest and cool, before rolling out.

Roll out pastry and cut 1 circle for the bottom of your pie and 1 for the top (or whatever shape your pie tray is) line the bottom of your pie tray with the pastry and add a few cuts

Add approx. equal amounts of rhubarb and strawberry (both roughly cut to about the same size pieces)
Add sugar to taste (depends on how sour your rhubarb is and how sweet your strawberries are approx. 2oz/ 50grams)

You can add a little ground ginger and cinnamon if you like.

Wet the edges of the pastry with water and add the pastry top pressing the edges together and again make a few cuts (lets steam out helps stop the pastry cracking) brush with milk and sprinkle with a little sugar.

Bake at gas mark Gas 5, 190C for 35 to 40 minutes, or until bubbly and brown.

Sorry I only have the before picture, the pie was eaten by someone (they know who they are tu tu tu) before I found my camera

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