Bumbleberry Pie

Method

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1. Make the pastry: mix the flour, salt and sugar, rub in the butter until it looks like coarse crumbs, then add the ice water a tablespoon at a time until the dough just comes together. Divide into two discs, one slightly larger, then wrap and chill for at least 30 minutes.

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2. Heat the oven to 220°C / 425°F with a baking tray on the lower shelf.

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3. Roll the larger disc to 3 mm thick and line a 23 cm pie dish, leaving the edge overhanging.

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4. Toss the rhubarb, apple, strawberries, blueberries and raspberries gently with the sugar, cornflour, lemon juice and cinnamon. Pile into the pastry shell.

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5. Roll out the second disc, lay it over the fruit, trim and crimp the edges to seal. Cut 5 slits in the top, brush with the milk and sprinkle with the sugar.

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6. Set the pie on the hot tray and bake for 15 minutes. Lower the oven to 180°C / 350°F and bake for 40 to 45 minutes more, until the crust is deep golden and the juices bubble through the slits. Cover the edge with foil if it browns too fast.

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7. Cool on a wire rack for at least 3 hours before slicing.

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Chef’s Tips

• Cut the rhubarb small, about 1 cm. Large pieces stay hard while the berries collapse.
• The hot tray gives a crisp base. It also catches any juice that bubbles over.
• Frozen berries work if you do not thaw them first. Toss them in the cornflour while still frozen.

Pairing Suggestions

• Vanilla ice cream
• Custard
• Whipped cream

Storage & Reheating

Keep loosely covered at room temperature 1 day, then in the fridge up to 4 days. Freeze whole, baked, for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.