Rhubarb Pie with Wholemeal Pastry

Rhubarb pie

Last weekend Mr Omnivore picked up a giant bunch of rhubarb from a roadside stall outside Brisbane. I was thrilled, and a bit scared because I had never cooked rhubarb before. However I had been wanting to try making homemade pastry in the food processor, so when google brought up a recipe for perfect rhubarb pie, I knew I had to try it.

The original recipe used white flour for the pastry, but I wanted to use wholemeal (whole wheat) flour, so found a separate recipe for that online. This was only the second time I have made pastry from scratch, and the first time using wholemeal flour, so I was worried about how it would turn out, however the recipe was easy to follow and I was happy with the results. The only problem was that it didn’t make quite enough pastry to cover the top of the pie (or maybe I didn’t roll it thin enough), so the pie wasn’t the prettiest in the world but it was tasty.

Ingredients (makes one pie) – modified from A Veggie Venture and eatstuff

Pastry

1 1/2 cups wholemeal (whole-wheat) flour

Pinch of salt

1 tbsp sugar

1/2 cup butter, cubed

1 egg, beaten

1 tbsp ice water

Filling

5 cups fresh rhubarb, chopped into 3cm long pieces

1 1/4 cups sugar

5 tbsp wholemeal flour

1/4 tsp cinnamon

1 1/2 tbsp butter, chopped into small pieces

Method

For the pastry – mix together flour, sugar and salt in the food processor. Add the butter and process until the mixture resembles bread crumbs. Mix together beaten egg and ice water and add to the flour mixture while processing until the mixture just comes together as a ball. Add more water if the mixture is too dry (mine wasn’t).

Divide the mixture into a large ball (for the base and sides of the pie) and a small ball (for the top of the pie). Wrap the balls in cling wrap and chill in the fridge for one hour.

Once the pastry has been chilled, sprinkle flour onto the benchtop and roll out the large ball with a flour-dusted rolling pin until it is large enough to fill the pie dish. Gently lift it off the bench and press into the greased pie dish.

Preheat the oven to 220C (425F).

For the filling, combine the flour, sugar and cinnamon in a bowl and toss the rhubarb pieces in this mixture. Place this in the pie dish on top of the pastry. Dot the tiny pieces of butter over the top of it.

Then roll out the small ball of pastry to make the top of the pie (you’ll see in the picture that my small ball was too small to cover the top – it didn’t affect the taste though!). Place it on top of the base and join the two pieces of pastry together. Cut several vents in the top.

Bake for 15 minutes, then reduce the temperature to 180C (350F) and bake for a further 30-40 minutes, until pastry is golden and the filling is pink and juicy. Enjoy 🙂

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