Spring officially marks the beginning of rhubarb season, the time of year when the plant is perfect for cooking. Similar to celery in appearance, when used in baking, the long, stalky plant known for its tart flavour becomes a perfect pairing for sugary desserts.
This recipe from Mary Berry is the perfect excuse to get your hands on some rhubarb and indulge in a homemade sweet treat. Complete with instructions on how to whip up your own brandy cream alongside it; the pie is entirely constructed on an enamel or metal plate. Speaking of the dessert, Mary said: “My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry.” But pay attention to the baking time and temperatures, as this is key to perfecting the pie.
Mary Berry’s rhubarb pie recipe
Ingredients
650g pink rhubarb, trimmed and cut into 2cm slices
150g caster sugar
Four tbsp cornflour
For the shortcrust pastry
Two eggs beaten
350g plain flour
225g butter sliced into cubes
55g icing sugar
Two tbsp caster sugar (to glaze the pastry)
For the brandy cream
300ml double cream
30g icing sugar, sifted
Two tbsp brandy
Method
To construct the pie properly, you will need a 26cm enamel or metal plate and a food processor.
Measure your rhubarb, caster sugar and cornflour in a mixing bowl to make the filling. Combine well until all the rhubarb is coated, and leave it to rest at room temperature until the cornflour and sugar have dissolved. It should look glossy.
Remove three tablespoons of the beaten egg and set aside in a cup for later. Add the flour and butter to a food processor and mix until it forms breadcrumbs.
Stir the icing sugar before gradually adding the remaining beaten eggs. Whiz together until the pastry starts to form. Once formed, tip it onto a lightly floured surface and knead it into a ball.
Divide the pastry into two, ensuring one half is slightly larger than the other. Set the large half aside, as this will be used for the top of the pie.
Roll the remaining pastry into a thin circle measuring around 6cm bigger than the base of the enamel or metal plate you’re using. Line the plate with the pastry and let the excess hang over.
Use a spoon to add the rhubarb mixture to the middle of the plate, forming a peak in the centre. Brush the pastry edge with egg wash.
Roll the remaining pastry out on a lightly floured surface into a circle about 10cm bigger than the plate in diameter. Place it over the filling and lightly press down to seal the edges with the bottom piece of pastry.
Trim the edges using a sharp knife, keeping hold of any trimmings for decoration. Crimp the trimmed edges using two fingers and a thumb. Using a knife, make a steam hole in the middle of the pie.
For the trimmings, roll these out on a floured surface before cutting them into a shape of your choice. Mary recommends a mix of small and large leaves.
Brush the top of the pie with the beaten egg, and place your trimmings around the steam hole, making sure to brush these with the beaten egg mixture, too. Leave it to chill in the fridge for 30 minutes.
While the pie is chilling, preheat the oven to 200C on the fan setting and place a heavy, flat baking sheet in the oven to warm up.
Before placing the pie in the oven, cover it again with more of the beaten egg mix and sprinkle caster sugar over the top. Place it on the now hot baking sheet and set a timer for 15-20 minutes.
Once the timer goes off, reduce the oven temperature to 160C and continue baking for 30-35 minutes until the pie is golden brown and the rhubarb is tender. Check this by inserting a small knife into the pie.
Leave to cool for 10 minutes, and make your brandy cream in the food processor. Whip the cream to soft peaks and stir in the icing sugar and brandy.
Serve the pie in hot wedges with the brandy cream on the side.