Yorkshire Rhubarb Pie
A classic double-crust Yorkshire pie packed with tangy rhubarb and subtle warm spice, baked until crisp, golden, and gently bubbling.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •23 cm pie dish
- •Rolling pin
- •Large mixing bowl
- •Pastry brush
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 410 kcal
Instructions
- 1
Rub the flour, salt, and cold butter together in a bowl until the mixture resembles fine breadcrumbs.
- 2
Stir in 25 g caster sugar, then mix in cold water until the dough forms a smooth ball.
- 3
Wrap the pastry in greaseproof paper and chill in the fridge for 30 minutes.
- 4
Preheat your fan oven to 180°C and lightly butter a 23 cm pie dish.
- 5
Toss the rhubarb, 150 g caster sugar, cornflour, ground ginger, and orange zest together in a large bowl.
- 6
Roll out slightly over half the chilled pastry on a lightly floured surface to line your pie dish.
- 7
Tip the prepared rhubarb filling into the pastry case, piling it slightly higher in the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and crimp (fold and pinch the pastry edge into a rope) to seal.
- 9
Cut two small slits in the top crust to allow steam to vent freely.
- 10
Brush the top pastry crust evenly with milk and scatter over the demerara sugar.
- 11
Place the pie dish on a baking tray and bake for 40 to 45 minutes until crisp and golden brown.
Chef's tips
Use cold butter and handle the pastry lightly to ensure a tender, flaky crust. Placing the pie dish onto a preheated baking tray prevents a soggy bottom pastry layer.
Ingredient substitutions
- fresh rhubarb → frozen rhubarb, fully thawed and thoroughly drained
- cornflour → tapioca starch or plain flour
Storage
Store leftover cooled pie covered in the fridge for up to three days.
Reheating
Reheat slices in a fan oven at 160°C for 10 to 12 minutes until warmed through and crisp.
Common mistakes to avoid
- •Skipping the cornflour, which causes the rhubarb juices to turn the bottom pastry soggy.
- •Overworking the shortcrust pastry dough, resulting in a tough and chewy crust.
Serving suggestions
Cooked Yorkshire Rhubarb Pie?
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