Rhubarb and Blackberry Pie

Ingredients

Serves: 8
375g blackberries
185g finely chopped rhubarb
280g caster sugar
4 tablespoons plain flour
1 tablespoon butter
1 ready-prepared shortcrust pastry case
shortcrust pastry to cover

Directions

Preparation:15min › Cook:45min › Ready in:1hour 

• Mix together blackberries, rhubarb, sugar and flour.
• Pour into unbaked pastry case. Dot filling with butter or margerine, and cover the top with shortcrust pastry.
• Bake at 200 degrees C for 15 minutes. Reduce oven temperature to 180 degrees C and bake about 30 minutes or until pie is cooked and pastry golden.

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