This easy as pie (excuse the pun) pie is perfect for serving up after a Sunday dinner. Hearty, with sweet, gooey fruit and crispy golden pastry, this pie is a real treat - but it's really, really simple to make.
- 2 x sheets sweet shortcrust pastry, either homemade or shop-bought
- 350g fresh blackberries
- 175g rhubarb
- 250g caster sugar
- 4 tbsp. flour
- 2 tbsp. butter
- + 2 tbsp. caster sugar
- 1 egg
Roll out one sheet of the pastry until it is around 5mm thick. Roll back over the rolling pin and into a loose-bottomed pie tin. Press round the edges to force the pastry into all of the ridges and corners and trim, leaving a good inch of pastry hanging over the top of the pie tin.
Prick the bottom of the pastry case, cover with greaseproof and rice or baking beans, then bake at 200C for 10-15 minutes or until lightly golden. Leave to cool.
Finely slice the rhubarb. Toss together the blackberries, rhubarb, caster sugar and flour. Spread evenly over the pie case. Dot the mix with the butter.
Using the other sheet of shortcrust, roll out to 5mm thick and cut out decorations or very thin lines of pastry to get a lattice effect. Brush the edges of the pie with the beaten egg as well as the decorations. Use the egg as glue to stick pastry to pastry if needed. Sprinkle with the caster sugar.
Bake the pie at 200C for 10 minutes. Turn the oven down to 180C and cook for another 30 minutes or until golden brown.
Leave to cool for 5 minutes. Put the pie on top of a few tins of beans, then ease the sides away from the tin.