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1
Mix together the flour, 1 tbspn caster sugar and salt in a large bowl.
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2
Take the chilled butter and cut it into small cubes, about 1cm square.
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3
Return the butter to the fridge to rechill it.
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4
Take it out and mix it into the flour mixture, using a food processor, pastry blender, or your fingers (if you have cold hands).
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5
Work as quickly as possible.
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6
Return it to the fridge to rechill if any of the butter has softened.
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7
Put some ice cubes in the water.
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8
Take out the pastry mix and one tablespoon at a time add the ice water, mixing using a flat butter knife.
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9
Keep adding until the pastry starts to pull together.
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10
Working quickly, form the pastry into two separate balls.
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11
Wrap them in gladwrap.
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12
Chill in fridge for at least 2 hours.
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13
Preheat oven to 180 degrees Celsius.
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14
Take one ball of dough and roll it into a rough circle.
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15
Press it into a pie dish, about 20cm diameter, shallow.
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16
Make sure it goes over the top edges of the pie dish.
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17
Return to fridge to chill again.
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18
Chop up the rhubarb in small cubes and place in a mixing bowl.
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19
Add cornflour and 200 g caster sugar and mix together.
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20
Place this filling into the pie case.
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21
With the other ball of dough, roll out flat and then cut into lattice strips.
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22
Lay strips over pie case, pressing to the edge.
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23
Brush strips with milk and sprinkle raw sugar.
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24
Bake for 45 minutes Check as it bakes to make sure pastry edges aren't going too brown - if they are, drop it down a shelf in the oven.
