Berry And Rhubarb Pie

1. 1

   Process flour and powdered sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse breadcrumbs. Add whole egg and process until dough just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into a flat disc, wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat oven to 400u00b0F. Grease an 8 inch pie dish. Roll out 2/3 of dough and use to line pie dish. Trim edges. Chill for 20 mins.

3. 3

   Meanwhile, combine rhubarb, 1/4 cup sugar and 2 tbsp water in a saucepan over medium heat. Cook, stirring, until sugar dissolves then simmer, stirring occasionally, for 2 mins, or until rhubarb is almost tender. Add cornstarch slurry and cook, stirring, for 1 min, or until mixture boils and thickens. Remove from heat and add frozen berries. Let cool.

4. 4

   Roll out remaining dough into a 9 1/2 inch disc. Transfer cooled fruit mixture to pie dish, brush edges with egg white then top with pie lid. Press edges together to seal. Brush top with egg white, sprinkle with remaining sugar and bake for 35 mins, or until golden brown. Let cool for 5 mins then serve sliced, with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.