Rhubarb, Blueberry, & Lime Pie

Ingredients:

Crust:
1 X 9 inch pastry crust
2 tsp caster or granulated sugar
2 tsp plain flour

Topping:
3/4 cup / 96g plain flour
5 Tbsp/ 70g room temperature butter
1/4 cup / 50g caster or granulated sugar
2 Tbsp muscovado sugar
1/4 tsp salt

Filling:
1 cup + 2 Tbsp / 225g caster or granulated sugar
6 Tbsp/ 48g cornflour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch salt
3 cups/ 450g blueberries
3 cups/ 300g rhubarb, cut into 1/2 inch pieces
1 tsp lime zest
1 Tbsp lime juice
1 Tbsp melted butter

Method:

Preheat oven with rack on bottom to 425F/220C

1) Combine crumble ingredients until you have gravel like pieces. You could do this in a food processor or by hand. Put in freezer.

2) Roll out the crust and put into your pie dish. Decorate the edge as much or as little as you like, depending on how artistic you are (I think the crust above answers any questions about where I land on that scale). Once it's safely in the dish, sprinkle flour and sugar over the base to prevent a soggy bottom, then place in fridge.

3) Mix filling ingredients and mix until everything coated with a sugary gloss. Scrape into pastry and even it out in the dish, then sprinkle topping evenly over the top

4) Place the pie on a rimmed tray and bake for 10 minutes, then lower the temperature to 375F/190C and bake for 1 hour more, tenting with foil after 45 minutes to prevent burning.

5) Let cool for two hours before slicing and serving.


Other Witterings:

Lockdown is here, and I have 32kg of flour to get through.

So I'm back to being at home, able to do a lot more baking, but still working full time, so not THAT much more baking, perhaps. The government limits to shop visits as well as small bag shortages mean that I was having trouble getting my usual supplies of flour, so I decided to go big AND go home - 16kg of plain flour and 16kg of bread flour. Its all stuffed in my galley kitchen in various places, and is all calling out to be used.

I had seen this recipe on my friend Steph's blog, and didn't think it sounded great at first but was curious enough to give it a shot since she sang its praises so much. A friend had just dropped off some rhubarb, I had limes and blueberries in my fridge and freezer, so all the planets seemed to align in a the end of the world is here, might as well eat some tasty s*** kind of way. Didn't quite have enough cornflour (corn starch to those across the pond) but nevertheless I gave it a shot, adding in a bit of regular plain flour to help it thicken. The lime really comes through and lifts everything up, so I'd love to make it again. Christopher was a huge fan, Catherine and Michael thought it was ok, but Robert, being an anti-rhubarb person, wasn't willing to even try it. Which meant I got pie for breakfast, the best kind of pie.

Incidentally, when my mother in law heard about my flour haul, she quickly said "well, don't get too FAT". She wasn't wrong - using up the flour will not be the issue here. So if you are local, and you want something random dropped at your door in a sterile container soon, let me know. I can't promise what it will be, or when it will come, but I would like to know I can drop samples somewhere other than my middle-aged, crap metabolism belly. Just DM me your address and I'll see what I can do.