STRAW­BERRY & RHUBARB PIE

delicious - - MATT WILKINSON. -

SERVES 8

500g straw­ber­ries, hulled 2 bunches rhubarb, cut into 2cm pieces 1 ap­ple, peeled, grated Finely grated zest of 1/2 a lemon 2 tbs bal­samic vine­gar

1/4 tsp An­gos­tura Bit­ters (op­tional) 1 cup (250g) firmly packed brown sugar 70g corn­flour 1 egg, lightly beaten 2 tbs de­mer­ara sugar

PAS­TRY

2 cups (300g) plain flour, plus ex­tra to dust 80g fine po­lenta 180g cold un­salted but­ter, chopped 25g caster sugar

For the pas­try, place all in­gre­di­ents in a bowl with a pinch of salt. Rub in but­ter un­til mix­ture re­sem­bles fine bread­crumbs. Add 1/2 cup (125ml) iced wa­ter and stir to com­bine. Gen­tly knead to form a dough. Di­vide dough into 2 pieces, one slightly larger than the other. En­close in plas­tic wrap and chill for 2 hours.

Roll out the larger piece of dough on a lightly floured work sur­face to 3mm thick. Use to line a 22cm pie dish, then chill for 30 min­utes.

Pre­heat oven to 200°C. Com­bine fruit, lemon zest, bal­samic, bit­ters, if us­ing, brown sugar and 1 tsp freshly cracked black pep­per in a bowl. Add corn­flour and toss to coat. Spoon fill­ing into pas­try case.

Roll out re­main­ing dough on a lightly floured work sur­face to 3mm thick. Cut sev­eral small holes in pas­try lid with a 2cm pas­try cut­ter and place over fill­ing. Press edges to­gether and trim ex­cess to leave a 2cm bor­der. Fold bor­der into dish. Brush with egg and sprin­kle with de­mer­ara sugar.

Bake for 40 min­utes, then re­duce oven to 180°C and bake for a fur­ther 20 min­utes or un­til golden and bub­bling. Set aside at room tem­per­a­ture to rest be­fore serv­ing.

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