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Berry and Rhubarb Pies

Berry and Rhubarb Pies
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Berry and Rhubarb Pies

Tart rhubarb and sweet berries combine perfectly in this absolutely exquisite tart.

Prep Time 30 minutes + 60 Minutes cooling
Cook Time 30 minutes
Serves Makes 6Makes 6
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Ingredients

  • 2 cups (about 4 large stalks) Rhubarb, coarsely chopped
  • 1/4 cup (55g) Caster Sugar
  • 2 tbsp Water
  • 1 tbsp Cornflour
  • 2 cups (300g) Frozen Mixed Berries
  • 1 Egg White
  • 2 tsp Caster Sugar
Pastry
  • 1 2/3 cups (250g) Plain Flour
  • 1/3 cup (75g) Caster Sugar
  • 150 g Cold Butter, chopped
  • 1 Egg Yolk
  • 2 tsp Iced Water

Method

  1. To make pastry, sift flour and sugar into a large bowl. Using fingertips, rub in butter until mixture is crumbly. Add egg yolk and mix in enough iced water to make ingredients just come together. Knead dough lightly on a floured surface until smooth. Enclose in plastic wrap and refrigerate for 30 mins.
  2. Place rhubarb, sugar and half the water in a medium saucepan and bring to the boil. Reduce heat and simmer, covered, for about 3 mins, or until rhubarb is tender. Blend cornflour with remaining water, then stir into rhubarb mixture. Stir over heat until mixture boils and thickens. Remove from heat and stir in berries. Cool.
  3. Grease a six-hole (¾-cup/180ml) Texas muffin pan. Roll two-thirds of the pastry between sheets of baking paper into a 3mm thickness, then cut out 6 x 12cm rounds. Press rounds into pan holes and refrigerate for 30 mins.
  4. Preheat oven to 200°C or 180°C fan.
  5. Roll remaining pastry between sheets of baking paper into a 3mm thickness, then cut out 6 x 9cm rounds.
  6. Spoon fruit mixture into pastry cases.
  7. Brush edge of 9cm rounds with egg white, then place over filling. Press edges firmly to seal. Brush tops with egg white and sprinkle with extra sugar.
  8. Bake pies for about 30 mins. Stand in pan 10 mins. Using a palette knife, loosen pies from edge of pan before lifting out. Serve warm with vanilla ice-cream, if you like.

TIP

If rhubarb is unavailable, use 2 cups chopped apples. • To make this pastry in a food processor, process flour, sugar and butter until crumbly. With motor running, add egg yolk and enough iced water to make ingredients come together. Turn dough onto a floured surface and knead gently until smooth.

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Measurement Converter
  • Temperature
  • Weight
  • Liquid
  • Length
C
to
0C = 0F
Gas Celsius Fahrenheit
1/4 107 225
1/2 121 250
1 135 275
2 148 300
3 162 325
4 176 350
5 190 375
6 204 400
7 218 425
8 232 450
9 246 475
G
to
0G 0OZ
Kilos Grams Pounds Ounces
0.05 50 0.11 1.76
0.1 100 0.22 3.53
0.15 150 0.33 5.29
0.2 200 0.44 7.05
0.25 250 0.55 8.82
0.3 300 0.66 10.6
0.4 400 0.88 14.1
0.5 500 1.1 17.6
0.75 750 1.65 26.5
1 1000 2.2 35.3
1.25 1250 2.76 44.1
1.5 1500 3.31 52.9
1.75 1750 3.86 61.7
2 2000 4.41 70.5
ML
to
0ML 0TBSP
Litres MM Pints Floz Tbsp Tsp
0.05 50 0.09 1.76 3.33 10
0.1 100 0.18 3.52 6.67 20
0.15 150 0.26 5.28 10 30
0.2 200 0.35 7.04 13.3 40
0.25 250 0.44 8.8 16.7 50
0.3 300 0.53 10.6 20 60
0.4 400 0.7 14.1 26.7 80
0.5 500 0.88 17.6 33.3 100
0.75 750 1.32 26.4 50 150
1 1000 1.76 35.2 66.7 200
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
MM
to
0MM
0FT
Metres CM Feet Inches
0.05 5 0.16 1.97
0.1 10 0.33 3.94
0.15 15 0.49 5.91
0.2 20 0.66 7.87
0.25 25 0.82 9.84
0.3 30 0.98 11.8
0.4 40 1.31 15.7
0.5 50 1.64 19.7
0.75 75 2.46 29.5
1 100 3.28 39.4
1.25 125 4.1 49.2
1.5 150 4.92 59.1
1.75 175 5.74 68.9
2 200 6.56 78.7
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