Oh my goodness this was tasty! It was a huge pie & we ate it beween the two of us in no time. It was made following a very kind gift of a HUGE amount of rhubarb from our next door neighbour who has a very productive allotment.
For the pastry
4 oz flour
1 oz white veg fat
1 oz vegan marg
cold water
sprinkling of sugar (optional)
For the filling:
6oz sugar
2 oz flour
1/4 tspn salt
1lb strawberries (chopped)
1lb cups rubarb (chopped)
(all of these filling volumes are fairly random - do experiment!)
For the pastry
sift flour and salt into a bowl & incorporate as much air as you can
Add the white fat & marg - as cold as possible - I measure out the amount and freeze for a bit first - cut into very small lumps. Cut into the flour until evenly blended
Rub fat into flour using (clean!) fingers
Sprinkle 1 tablespoon of water & bring together with a knife, then with finger tips
Put in clingfilm in the fridge for 30 mins.
Roll out and line a pie dish with half (use other half for top)
The filling is incredibly simple - just mix together and bung in the pie!
Put the top on and bake at 190 (gas 5) for 25 mins covered in foil. Remove foil & bake for another 25-30 mins until brown.
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