Fool proof Rhubarb Pie

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Impress guests with this show stopping rhubarb pie... No one needs to know just how easy it is!


Pie Crust

300g Flour
2 tablespoons Icing sugar
3/4 teaspoons Salt
200g Butter
3 tablespoons Cold water

Egg Wash

1 Egg
1 teaspoon Water


680g Rhubarb chopped
100g Sugar
30g Cornstarch
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
2 tablespoons Demerara sugar



Mix the flour, sugar and salt into a mixing bowl. Add the cubed butter and work it into the flour mixture with your hands. Gradually add the cold water and knead until a dough forms. Divide the dough into two pieces, shape each piece into a ball and wrap in cling film. Pop in the fridge for an hour.

Preheat the oven to 190C. Roll out the chilled dough and line the base and sides of a pie dish. In a small bowl combine the egg and water, brush the pie crust with the egg wash and return the pie dish and remaining dough to the fridge.


In a large bowl, combine the rhubarb, sugar, cornstarch, cinnamon and salt. Scoop into the prepared pie dish and roll out the other half of the dough. Cut the dough into strips and place on top of the rhubarb filling to create a grid pattern. Cut any overhanging dough and gently press the edges to seal the sides.

Brush the top of the pie with the remaining egg wash and bake for 40 to 45 minutes until golden brown.

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