Rhubarb And Raspberry Pie Recipe

Nostalgia reigns with this satisfying dessert pie. The wonderfully crunchy
crust makes a great combination with the smooth slightly tart filling.
Preparation time: 20 minutes. Cooking time: 1 hour plus 1 hour standing
for pastry.

Crumbly Pastry 2 cups plain flour 1/4 cup sugar pinch of salt 125g unsalted
butter, at room temperature 2 eggs, lightly beaten with a fork

Filling 500g rhubarb, trimmed and roughly chopped 1/4 cup water 1/2 cup
sugar 2 teaspoons lemon zest 250g raspberries (fresh or frozen but if using
frozen raspberries drain excess juice) 2 teaspoons cornflour To serve:
icing sugar to dust

To prepare the pastry, combine flour, sugar and salt in a mixing bowl or
blender. Make a well in centre of dry ingredients and add butter and eggs.
Using a fork, rapidly combine ingredients, or blend for about 30 seconds to
combine. Turn onto a lightly floured surface and knead briefly. Gather
pastry into a ball, wrap in plastic food wrap and refrigerate for 1 hour.
Meanwhile, prepare the filling: place rhubarb, water and sugar in a
saucepan and cook over a medium heat for 6-8 minutes, until rhubarb is
tender. Cool slightly, then gently fold in lemon zest, raspberries and
cornflour mixed with a little water. Divide dough into 2 pieces, one
slightly bigger than the other. Chill the smaller ball. On a well floured
board, roll larger ball to fit a 24cm round pie dish to a thickness of
about 3mm. Line pie dish with pastry. Spoon fill- ing over pastry base.
Grate chilled pastry over top of filling. Bake at l80C for 50-60 minutes
until light golden in colour. Serve warm, sprinkled with icing sugar.