Mixed berry & rhubarb pie
Serve up elegance this Easter. A lighter pie filled to the brim with juicy tart berries and rhubarb, it’s perfect for an Easter tea table or as a dessert topped with ice cream.
INGREDIENTS | Serves 6-8
Pastry
• 1 1/3 cups plain flour
• 1/3 cup icing sugar
• 125g salted butter, cold and diced
• 3-4 Tbsp iced water
• Pinch of fine salt
• 1/2 cup flaked almonds
• 2 Tbsp brown sugar
Filling
• 4 cups mixed berries, fresh or frozen
• 3 1/2 cups fresh rhubarb, trimmed and sliced
• 1 cup, lightly packed light brown sugar
• Zest and juice of 1 orange
• 1 Tbsp (heaped) cornflour
Egg Wash
• 1 egg yolk
• Splash of milk
METHOD
- Combine the flour, icing sugar, and a pinch of salt in the bowl of a food processor. Add the cold, diced butter and blitz until the mixture resembles coarse crumbs. Add the iced water and mix just until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
- Cut the rhubarb into 2 to 3 centimetre pieces. Place the berries, rhubarb, light brown sugar, orange zest, juice, and cornflour in the Le Creuset Cast Iron Petal Casserole. Toss well to coat and set aside.
- Preheat the oven to 180°C.
- Roll out the chilled pastry on a lightly floured surface into a large circle, using the lid of the casserole as a guide. Cut the circle slightly larger than the lid, about 3 to 4mm thick. Cut a small 3cm circle out of the centre of the pastry disc for the Le Creuset Stoneware Pie Bunny. Place the Pie Bunny in the centre. Place the pastry lid on top of the petal casserole and carefully place the bunny through the pastry hole. Crimp the edges.
- Ensure the edges are securely attached to the rim of the casserole. Whisk the egg wash ingredients together and brush the surface of the pastry with the egg wash.
- Sprinkle with brown sugar and flaked almonds. Bake for 50 to 60 minutes, or until the pastry is golden, and the filling is bubbling.
- Allow it to stand for 10 minutes before slicing. Serve warm or at room temperature.
Recipe with thanks to Le Creuset.
