Rhubarb and Raspberry Pie
Ingredients
Crust
Half a cup of oil
Half a cup of water
2 cups of flour
Pinch of salt
Tablespoon of honey or maple syrup (if you want it vegan).
Dash of vanilla essence
Filling
Three cups of chopped rhubarb
Half a cup of water
Half a cup of corn starch
Between half a cup to a cup of honey or maple syrup. It really depends how tart you like your pie to taste.
One tablespoon of vanilla essence
Two cups of raspberries
Pinch of salt
To make the filling:
Combine the chopped rhubarb, honey or maple syrup, vanilla, salt and water in a sauce pan.
Cook until a nice thick, sauce is formed.
Once the rhubarb is cooked down, turn off the heat and mix in half a cup of corn starch. Whisk in until the lumps are dissolved. Return to the heat and cook for about five minutes until the mixture is nicely stiffened.
Add the raspberries and gently stir in. I add them last, because I don’t want them totally smushed. Frozen raspberries work just fine, if you can’t get fresh, no need to defrost.
To make the crust:
Place flour into a bowl. Add water, flour, salt and honey. Mix together just enough to form a dough. Do not over mix. Cover with cling wrap and chill in the fridge for about 30 minutes.
Separate your dough. I use a small dish for this, and it takes about two thirds of the dough to line the tin.
Roll out and line your pie tin.
I let it chill for about ten minutes, but you don’t have too.
Preheat your oven to 230 c (446f)
Pop the empty pie shell into the oven for ten minutes (I hate a flabby, undercooked pie crust).
Remove from the oven and fill the crust with the filling.
Make a lattice with the remaining pastry and put it back in the oven for another twenty minutes or until the pastry has gone gold and flaky.
Tips
To make the pastry go especially golden, I gave the pie a little spritz of oil before I popped it into the oven.
If you can eat dairy products, I have it on good authority (Mum &Dad😁), that this tart goes well with mango yogurt.
