The best part about this rustic pie is that even if the sides crack and juices ooze out, sprinkled with icing sugar it looks about as homemade and scrumptious as you can get.
Ingredients Shortcake Pastry
3 1/2 c plain flour
1/2 caster sugar
75g butter, cut into cubes
1/4 c waterFilling
4 rhubarb stalks
10 large strawberries, quartered
2 tsp fresh ginger, grated
1 lime, zest grated
1 tsp vanilla extract
2 tbsp brown sugar
1 tbsp demerara sugar
Icing sugar to dust
Combine flour and sugar in a bowl. Add butter, use your fingers to combine. It should resemble fine bread crumbs.
Add the water in small amounts until the dough just comes together.
Wrap and refrigerate for 30 minutes.
Combine fruit, zest, vanilla and sugar in a bowl. Allow to macerate for 10 minutes.
Preheat oven to 250 degrees.
Roll the dough out on baking paper to 3mm thick.
Transfer to a baking tray.
Arrange all the fruit in the centre, if there is liquid in the bowl, leave it there.
Fold up the sides.
Melt 1 tbsp butter and brush sides. Sprinkle over Demerara sugar.
Pop in the oven and reduce temperature to 200 degrees. Bake for 40-45 minutes.
Sprinkle with icing sugar and a dollop of softly whipped cream.