Mixed berries and rhubarb pie with coconut cream pastry

21 November 2022
Coconut Cream Pastry:
375g plain flour
105g icing sugar
210g butter, chilled and diced
180g coconut cream

Pie Filling:
375g raspberries
9 stalks rhubarb
1 1/2 punnet blueberries
1 cup caster sugar
3 1/2 tbsp plain flour
Grated lime of 1 lime
Juice of 1 lime
3 tbsp water

Using an electric mixer, pulse plain flour, icing sugar and butter until it resembles rough sand. Alternatively, rub butter into flour with your finger tips until you get the same consistency. Add coconut cream and combine. Tip mixture onto a clean surface and bring together with the heel of your hands until you get a smooth dough. Wrap the dough in some cling film and rest in the refrigerator for 2 hours.

Meanwhile, warm up filling ingredients in a large saucepan until combined and sugar has dissolved. Set aside to cool.

Preheat oven to 180C. Remove the dough from the fridge and divide it in half. Place one half back in the fridge. Using a rolling pin and on a clean, floured surface, roll out the other half of the pastry to a thickness of 5mm. Brush the edge of a 24cm-diameter shallow pie dish with egg wash. Gently place the pastry, lining the bottom and the sides of the dish.

Fill the pie dish with the cooled filling.Roll out remaining dough to the same thickness and cut 2cm strips long enough to span the diameter of the pie dish. You’ll need about 10 strips. Then brush each strip of pastry with egg wash, sprinkle with raw sugar and place on top of filling in a criss-cross pattern. Bake in the oven for 15-20 minutes or until pastry is golden brown.

Allow to cool slightly before serving.