Lick your fingers rhubarb and raspberry pie

Ingredients:

-1 pack shortcut pastry (approx 450)

-3-4 rhubarb sticks chopped

-250 g raspberry (can be frozen or fresh: Your choice!)

-1 cup of sugar

-1/4 cup of cornstarch

-round pie dish

Method:

1. Gently mix the sugar with the cornstarch, the chopped rhubarb (approx. 1/2 cm pieces) and the raspberries until everything is really well incorporated.

2. Roll out the chilled shortcut pastry into the pie dish and gently tuck it with your fingers, making sure it takes the form of the pie dish. Depending on the type of pie dish you have you may wish either to use some parchment or grease it with some butter. I use a ceramic pie dish and there is no need for the either of the above. Now, the excess of shortcut pastry is used to form the lattice on top of the pie so keep it for now on the side.

3. Add the filling into the crust with a spoon. Do not pour it into the crust as that will add the excess of liquid as well which will make the bottom crust too soft.

4. Roll the extra crust you've got earlier (step 2) into a ball and with a roll pin (or a bottle if no roll pin is available) spread it into a round and thin pizza-like crust the size of the top of the pie. If you have a pizza cutter use that to cut the crust (1-2 cm width) or alternatively use a knife. Then, and this is the tricky part, you need to thread the strips over and one another until you have the nice lattice. After this you need to press the edges of the strips into the crust on the edge of the pie dish in order to seal.

5. Put the pie in the oven for approx 50 min at 180 °C. Check the lattice regularly to see if it turning golden. As this is exposed in the oven it tends to become golden rapidly so do not worry. One trick I learned is to beat an egg and brush it on top of the lattice before putting the pie into the oven. This will protect the lattice from burning and it will have a nice shiny finish.

Bon appétite!

Spiced with love,

Rookie Gourmet