Rhubarb and strawberry pie recipe
Rhubarb and strawberry pie recipe from vegasmags |
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Ingredients8 oz flour4 oz 0f fat - half and half butter and lard Cold water to mix Large tin of rhubarb Large tin of strawberries Cream or ice cream to serve |
Handy HintLeave the pastry to rest in the fridge for 30 minutes before rolling out |
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MethodRub the fat into the flour and mix together using as little water as possible. Roll out and line a pie plate. Mix the tinned fruits together and drain off excess juice. Put into the prepared lining and top with the remainder of the pastry. Crimp and seal the edges, making 3 slits in the pastry. Brush with beaten egg and a slight sprinkling of granulated sugar - this gives a crispy crust. Bake at 200 for around 30 minutes. | |||||||||||||||||||
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