About this recipe:Simply mix rhubarb, berries, sugar and flour together, then spoon the mixture into an unbaked pastry case, dot it with butter, add cover the top with shortcrust pastry. The fruit mixture can also be frozen and used at a later date.
350g (12 oz) blackberries
175g (6 oz) finely chopped rhubarb
250g (9 oz) caster sugar
4 tablespoons plain flour
1 tablespoon butter
1 shop-bought shortcrust pastry case, and additional shortcrust pastry to cover
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Method Prep:15min › Cook:45min › Ready in:1hr
Mix together blackberries, rhubarb, sugar and flour.
Pour into unbaked pastry case. Dot filling with butter or margerine, and cover the top with shortcrust pastry.
Bake at 200 C / Gas mark 6 for 15 minutes. Reduce oven temperature to 180 C / Gas mark 4. Bake until pie is done, about 30 minutes.