Mary Berry’s Rhubarb Plate Pie with Brandy Cream
The simple rhubarb filling in this rustic plate pie is a sweet contrast to the buttery shortcrust pastry. Serve with Mary's brandy cream for the perfect finishing touch! As seen on Mary's Foolproof Dinners.
Introduction
A very old-fashioned pie made on an enamel or metal plate with a pastry top and bottom. My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry. Take note of the baking time and temperatures – preheat the oven to 200°C Fan, then lower to 160°C Fan after 15 minutes. This will give the perfect pie.
Ingredients
| For the filling: | |
|---|---|
| 650g (1lb 7oz) | pink rhubarb, trimmed and cut into 2cm (¾in) slices (prepared weight) |
| 150g (5oz) | caster sugar |
| 4 tbsp | cornflour |
| For the shortcrust pastry: | |
| 2 | eggs, beaten |
| 350g (12oz) | plain flour |
| 225g (8oz) | butter, cubed |
| 55g (2oz) | icing sugar |
| To glaze: | |
| 2 tbsp | caster sugar |
| For the brandy cream: | |
| 300ml (½ pint) | double cream |
| 30g (1oz) | icing sugar, sifted |
| 2 tbsp | brandy |
Essential kit
You will need a 26cm (10¼in) enamel or metal plate, and a food processor.
Method
To make the filling, measure the rhubarb, caster sugar and cornflour into a mixing bowl. Mix well until all the rhubarb is coated. Leave to stand at room temperature until the cornflour and sugar have dissolved and coated the rhubarb. It should look glossy and not dry.
To make the pastry, remove 3 tablespoons of the beaten egg into a cup and set aside for later. Measure the flour and butter into a food processor. Whiz until breadcrumb stage. Stir in the icing sugar. Add the remaining beaten eggs gradually and whiz until the pastry comes together. Tip out on to a lightly floured work surface and knead into a ball.
Divide the pastry, with one half just larger than the other (slightly more pastry is needed for the top of the pie). Set the larger half aside. Roll out the remaining pastry to a thinnish circle with a diameter about 6cm (2¼in) bigger than the base of the enamel plate. Line the plate with the pastry, leaving the excess overhanging.
Spoon the rhubarb mixture onto the middle of the plate, making a high peak in the centre. Brush the pastry edge with the egg wash.
Roll out the remaining pastry on a lightly floured work surface to a large circle with a diameter about 10cm (4in) bigger than the plate. Carefully place the pastry over the filling and press down to seal the edges on the bottom piece of pastry. Trim around the edge using a sharp knife and reserve any trimmings for decoration. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the middle of the pie.
Roll out the trimmings on a lightly floured work surface and cut out large and small leaves. Brush the top of the pie with the reserved beaten egg and stick the leaves around the steam hole. Brush the top of the leaves with beaten egg and leave the pie to chill in the fridge for 30 minutes.
Preheat the oven to 220C/200C Fan/Gas 7 and place a heavy, flat baking sheet in the oven to get hot.
Brush the whole pie with more of the reserved beaten egg and sprinkle with caster sugar. Place the pie on the hot baking sheet in the preheated oven and bake for 15–20 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and continue to cook for about 30–35 minutes, until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes.
Meanwhile, to make the brandy cream, whip the cream to soft peaks and stir in the sifted icing sugar and brandy. Chill in the fridge until needed.
Slice the pie into wedges and serve hot with the brandy cream on the side.
Mary’s Tips: Best to make and serve. Not suitable for freezing.
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