Blueberry rhubarb pies
Delicious individual blueberry and rhubarb pies.
- 1 hr cooking
- Serves 6
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Ingredients
Sweet short pastry
- 1/2 cup plain flour
- 1/2 cup icing sugar
- 1/2 teaspoon salt
- 180 gram cold butter, cubed
- 1 egg
Filling
- 2 cup frozen blueberries
- 6 stems rhubarb, chopped into 2.5cm chunks
- 2 tablespoon cornflour
- 3/4 cup brown sugar
- 1 egg yolk
Method
Blueberry rhubarb pies
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1To make pastry, place flour, icing sugar and salt in a bowl. Rub in butter until mixture resembles coarse crumbs. Add egg and enough cold water to mix into a dough. Wrap the pastry in plastic clingfilm and refrigerate for 30 minutes.
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2Roll dough out to a 3mm thickness and line 6 x 12cm tart pans with pastry. Return to the refrigerator.
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3Place blueberries and rhubarb together in a saucepan over a gentle heat. Mix together the cornflour and sugar and sprinkle over the fruit. Allow fruit to boil and the liquid to thicken, stirring gently. Remove from heat and set aside to cool. This can be done the day before if you like.
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4Cut strips of pastry about 1cm wide and 13cm long.
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5Spoon fruit into pastry cases and make a lattice pattern on top with pastry strips. Brush with egg yolk and bake for 15 to 20 minutes until pastry is golden and cooked.
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