Raspberry & rhubarb pie

Raspberry & rhubarb pie

This recipe is full of delicious summer fruit flavours.

By , 21 September 2015
Raspberry & rhubarb pie
  • Ready in: 70 mins
  • Serves: 6
  • Price: 85p per serving
Nutritional Info
Each 182g serving contains
  • Fat 17
    24%
  • Sat Fat 6
    30%
  • Sugar 20
    22%
  • Salt 0.44
    7%
  • Cals 353
    18%
of your reference intake.
Typical energy values per 100g: 812kJ/194kcal.
Ingredients
  • 1 tbsp cornflour
  • 100g granulated sugar
  • 300g frozen rhubarb
  • 350g frozen raspberries
  • 450g pack Just-roll Shortcrust Pastry Sheet
  • 1 medium egg, beaten
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5.

  • Mix the cornflour and sugar and layer in a 900ml pie dish with the rhubarb and raspberries. Leave at room temperature while the pastry thaws.

  • Put the pastry on a work surface and cut a pie lid. Wet the rim of the dish with water and press the pastry lid on top. Make a hole to let the steam escape. Brush the pastry with egg and bake for 40 minutes.