There is nothing like the delicate buttery flavour of a homemade shortcrust! Experiment with seasonal fruits and serve a piece with a scoop of lactose-free ice cream!
- ¾ cup Natrel Unsalted Butter, chilled, cut into cubes
- 2¼ cups unbleached all-purpose flour
- 6 tablespoons ice-cold water
- A pinch of salt
- 3½ cups raspberries
- ½ cup sugar
- About 12 stalks rhubarb
- 1 cup sugar
- 1 cup water
- In a large bowl, combine the butter, flour and salt. Using two knives, cut the butter into pea-sized pieces, combining it with the flour.
- Gradually add the water, lifting and turning the mixture with a spatula. The mixture should hold together when pressed between your fingers. If it does not, add water, one tablespoon at a time. Shape the dough into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Set aside 6 stalks of rhubarb.
- Cut the rest of the rhubarb into cubes, then place them in a small saucepan with the raspberries and sugar. Simmer 15 minutes over medium heat until the fruit becomes a sauce, stirring from time to time.
- Preheat the oven to 200 °C (400 °F).
- On a floured work surface or between two pieces of parchment paper, roll out the dough to a 3 to 4 mm (1/8 in.) thickness. Use the dough to line one round or rectangular pie plate.
- Bake the crust in the oven for 12 to 15 minutes, or until it is lightly browned. Remove from the oven.
- Spread the rhubarb-raspberry sauce over the pie crust, then put it back in the oven for 15 minutes, or until the crust is golden brown.
- While the pie is baking, in a large pan over medium heat, heat the sugar and water until the sugar dissolves. Add the reserved rhubarb stalks. Cook for 2 to 4 minutes or until the stalks are tender but still intact.
- Drain the rhubarb stalks and cut them into 2 or 3 sections, depending on the size of your pie plate. Arrange the stalks on the pie for decoration.