Quick & Easy

Berry and rhubarb pies

These gorgeous miniature berry and rhubarb pies are perfect for a morning or afternoon treat, or a decadent dessert with vanilla ice-cream.
BERRY AND RHUBARB PIES
6 Item
35M

Ingredients

Pastry

Method

1.To make pastry, process flour, sugar and butter until coarse. Add egg yolk; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Place rhubarb, sugar and half the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, about 3 minutes or until rhubarb is tender. Blend cornflour with the remaining water; stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat; stir in berries. Cool.
3.Grease six-hole (¾-cup/180ml) texas muffin pan. Roll two-thirds of the pastry between sheets of baking paper to 4mm thickness; cut out six 12cm rounds. Press rounds into pan holes. Refrigerate 30 minutes.
4.Preheat oven to 200°C (180°C fan-forced).
5.Roll remaining pastry between sheets of baking paper to 4mm thickness; cut out six 9cm rounds.
6.Divide fruit mixture among pastry cases.
7.Brush edge of 9cm rounds with egg white; place over filling. Press edges firmly to seal. Brush tops with egg white; sprinkle with extra sugar. Bake about 30 minutes.
8.Stand pies in pan 10 minutes; using palette knife, loosen pies from edge of pan before lifting out. Serve warm. pastry serving idea Serve with vanilla ice-cream.

You need four large stems of rhubarb to get the required amount of chopped rhubarb. If pastry is too dry, add 2 teaspoons of water with the egg yolk.

Note

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