• Partnered with
  • Serves 8
  • 5 mins prep
  • 40 mins cook

Rustic rhubarb and berry pie

On a cold, wintry night, there’s nothing better than sitting down to enjoy a delectable feast with friends or family.


Rustic rhubarb and berry pie

  • 5 medium stalks rhubarb, sliced into bite-sized pieces
  • 350 g frozen berries
  • 2 granny smith apples, peeled and diced
  • 1 tsp orange zest
  • 1/2 cup sugar
  • 1 tsp vanilla extract with seeds
  • 2 tsp cornflour
  • 1/4 cup water
  • 400 g block sweet pastry
  • 2 tbsp flour for rolling
  • 2 tbsp milk
  • 1 tbsp cinnamon sugar (1 tablespoon sugar, plus good pinch cinnamon)
  • custard or cream to serve


  1. In a medium saucepan, combine the rhubarb, berries, apples, orange zest, sugar and vanilla. Heat gently until the berries release some of their juices, then simmer for 5-8 minutes until the rhubarb is tender.
  2. Combine the cornflour and ¼ cup water, then add to the simmering fruits. Cook for a further 2 minutes until thickened and glossy. Cool completely.
  3. Preheat the oven to 185°C. Dust a clean surface with a little flour and roll out the pastry into a rustic circle approximately 25cm in diameter. Lay the pastry in a 23cm loose bottom flan tin and let the sides overhang.
  4. Fill with the berry mixture and lay over the overhanging pastry to create a shell. Brush the pastry with milk and sprinkle with the cinnamon sugar. Bake on a flat tray for 25-30 minutes until deep golden.
  5. Serve warm with custard or cream.
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