Rhubarb and Plum Pie

Sweet Shortcrust Pastry

  • 400g Unsalted Butter
  • 20ml White Vinegar
  • 100g Caster Sugar
  • 170ml Water
  • 670g Plain Flour
  • Pinch of Salt

* Chill all ingredients *

Pie filling

  • 4-6 Decent Size Rhubarb Stalks
  • 5 Ripe Plums
  • 250g Caster Sugar
  • 1 Tbsp Corn Flour
  • Grated Rind of One Lemon
  • Juice of Half a Lemon
  • 1 Tsp Ground Ginger or Thumb Size Piece of Fresh Grated Ginger


Sweet Shortcrust Pastry Base

  1. Remove butter from the fridge  and cut into 1 ½cm cubes 20 minutes before use
  2. Mix vinegar, sugar and water in a bowl and mix until the sugar has dissolved
  3. Mix flour and salt in a large bowl, and then rub the butter into the flour until it starts to resemble breadcrumbs but streaks of butter are still visible
  4. Slowly add the liquid and mix until it starts to come together
  5. Shape the dough into two flat disks, cling film separately and refrigerate for at least 1 hour
  6. Remove one of the dough disks from the refrigerator 20 minutes before rolling out to the size of your tin
  7. Freeze the dough then bake for 20-25 minutes at 200 ͦC
  8. Cool on a wire rack

For the pie filling

  1. De-stone the plums and cut each plum into 6 pieces
  2. Wash and cut your rhubarb into 2 inch pieces
  3. Put fruit, sugar, ginger, lemon juice and grated rind into a bowl and mix
  4. Allow mixture to marinade for half an hour
  5. Put cornflour into a bowl and carefully pour and whisk in the juices from the mixture
  6. Pour the juices over the fruit, mix the juices and fruit together and place into the pre-cooked pastry case

Sweet Shortcrust Pastry Lid

  1. Remove the remaining dough disk from the refrigerator 20 minutes before rolling
  2. Roll out the pastry to roughly an inch larger than the size of the base
  3. Place the pastry on top of the pie and pinch the sides
  4. Create an opening in the centre of the pie to allow steam to be released (alternatively, you can create a lattice)
  5. Brush the pastry with eggwash (beaten egg) and evenly sprinkle granulated sugar over the pie
  6. Cook the pie at 170  ͦC for 35-45 minutes (until pastry is golden brown)

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