Rhubarb, Blueberry and Strawberry Shortcake Pie

How to make Rhubarb, Blueberry and Strawberry Shortcake Pie Recipe - Shortcakes are making a comeback. Next time you want to have a treat to take into the office or around to your best friend’s house for a cup of tea, make this. It’s lovely and homey.

MAKES A 20–22CM PIE, SERVING 8 PEOPLE

SHORTCAKE:
125g butter, softened
125g sugar
1 egg
225g standard plain flour
25g cornflour
1 tsp baking powder

FRUIT FILLING:
3–4 stalks rhubarb
3 tbsp sugar
1 heaped cup fresh or frozen
strawberries
½ cup fresh or frozen blueberries

TO SERVE:
1 tbsp icing sugar, for dusting
250ml lightly whipped cream

Method:
To make shortcake, put the softened butter and sugar in a mixing bowl and beat until light and fluffy, then beat in egg. Sift flour, cornflour and baking powder and beat until just mixed. Scoop two-thirds of the dough into a shallow 20–22cm round cake tin lined with non-stick baking paper. Press the dough evenly over the bottom and up the sides, approximately 3cm high. Set aside the remaining dough for the topping and cover with plastic wrap.

To prepare fruit, trim and slice rhubarb and put it in a large nonstick frying pan with sugar. Place over a low heat and shake the pan every now and then, until fruit is almost tender. Trim and slice strawberries and add to pan along with blueberries. Give the pan another shake and set aside until the mixture cools to lukewarm.

Spread warm fruit over shortcake base, then dab pinches of remaining dough over the top, allowing a little of the fruit to peep through.

Bake in a preheated 200°C oven for about 30 minutes or until shortcake is a light golden-brown colour. Remove from oven and allow to cool for 10 minutes before turning out onto a cooling rack, and then onto a plate. Serve warm, cool or cold, dusted with icing sugar and with lightly whipped cream on the side.

Rhubarb, Blueberry and Strawberry Shortcake Pie