Paul Hollywood's rhubarb plate pie
Prep time:Plus pastry chilling time
Cooking time:Plus cooling time
Skill level: Bit of effort
This delicious rhubarb and custard pie is perfect for a Sunday family treat and the best way we can think of of using seasonal produce! Paul himself says: "A plate pie is a very British thing. Enamel plates are perfect to use, as they conduct the heat so well, which helps you to avoid that soggy-bottom issue. Forced rhubarb is sweeter than outdoor-grown, so you can reduce the sugar in the filling if using it here."
IngredientsFor the pastry
- 275g plain flour
- 2 tbsp icing sugar
- 140g cold unsalted butter, diced
- 3–4 tbsp ice-cold water
- 1 egg, lightly beaten, to glaze
- 450g rhubarb, cut into 1cm chunks
- 2 tbsp custard powder
- 1 tsp ground ginger
- 130g caster sugar, plus extra for sprinkling
- 1 tbsp semolina
- For the pastry, put the flour and icing sugar into a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in just enough water to bring it together into a dough. Knead briefly until smooth, wrap in cling film and leave to rest in the fridge for 30 minutes.
- Heat the oven to 200°C/Gas 6. Set aside about a third of the pastry. Roll out the remainder on a lightly floured surface to a 2–3mm thickness and use to line a 24cm pie plate. Roll out the remaining pastry to form a lid.
- For the filling, mix the rhubarb with the custard powder, ginger and caster sugar. Sprinkle the semolina over the pastry base, then spoon the rhubarb mixture evenly on top.
- Brush the edges of the pastry with a little beaten egg, then position the pastry lid on top of the pie. Trim off the excess pastry, press the edges together to seal, then crimp. Use the pastry trimmings to make decorations, if you like.
- Brush the top of the pie with beaten egg, add any decorations and brush these too. Make 3 small slits in the top to let the steam out. Sprinkle evenly with caster sugar.
- Bake for 15 minutes, then lower the oven setting to 180°C/Gas 4 and cook for a further 25 minutes, until the rhubarb is tender and the pastry is golden brown. Leave to rest for 15 minutes before serving with custard, cream or ice cream.
Extract taken from Paul Hollywood’s British Baking, published by Bloomsbury, £25, hardback
Photography © Peter Cassidy