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Method
Make it happen
- 01
Rub butter into flour and sugar, mix in egg and just enough cold water to bind. Divide into two pieces (two-thirds for the base) and chill for 30 minutes.
- 02
Roll the larger portion to 3 mm and line a 23 cm pie tin; roll the remainder for a lid or lattice.
- 03
Mix rhubarb with sugar and cornflour and leave 10 minutes, then gently add halved strawberries and vanilla.
- 04
Spoon filling into the pastry base without adding large puddles of liquid.
- 05
Heat oven to 180°C fan. Spoon the prepared filling into the pastry case. Cover with the pastry lid or lattice, seal edges and cut steam slits if using a solid lid.
- 06
Bake on a hot baking tray for 52 minutes until pastry is crisp and golden and filling bubbles through the vents. Cool 20 minutes before slicing.