Raspberry and rhubarb pie
- 1 tbsp cornflour
- 100g granulated sugar
- 300g frozen rhubarb
- 350g frozen raspberries
- 450g pack Just-roll Shortcrust Pastry Sheet
- 1 medium egg, beaten
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.