Mary Berry Rhubarb Pie Recipe

This sweet tart Mary Berry Rhubarb Pie is made with fresh pink rhubarb and buttery shortcrust pastry, ready in 1 hour and 15 minutes. Thick syrupy fruit bubbles gently through the golden pastry crust as it finishes baking in the oven. I always look forward to serving this warm with a generous pour of thick custard.

Why This Classic Works

Rhubarb releases a vast amount of water as it cooks, which often destroys a pastry base. I learned early on that tossing the raw fruit with cornflour is absolutely vital to catch those juices. The starch binds the liquid into a thick, glossy syrup that stays firmly inside the pie slice.

Using a homemade sweet shortcrust pastry provides the necessary structure to hold the sharp filling. Taking the time to properly chill the dough prevents shrinking and guarantees a crisp finish rather than a damp base.

Mary Berry Rhubarb Pie Ingredients

For the Pastry

• 250g plain flour
• 125g cold butter, cubed
• 50g icing sugar
• 1 large egg
• 1 tbsp cold water

For the Filling

• 600g rhubarb, cut into 2cm pieces
• 150g caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 1 beaten egg, for glazing

How To Make Mary Berry Rhubarb Pie

1. Make the pastry: Rub the cold cubed butter into the plain flour and icing sugar until it resembles breadcrumbs. Stir in the egg and cold water until a dough forms, then wrap and chill for 30 minutes.
2. Prep the filling: Toss the chopped rhubarb in a large bowl with the caster sugar, cornflour, and vanilla extract until completely coated.
3. Assemble the base: Roll out two-thirds of your chilled pastry on a lightly floured surface. Line a 20cm pie tin, pressing gently into the edges, then tip in the rhubarb filling.
4. Top and glaze: Roll out the remaining pastry for the lid. Brush the base edges with beaten egg, lay the lid on top, crimp to seal, and brush the top with more egg. Cut a small cross in the centre to release steam.
5. Bake the pie: Place in an oven preheated to 200°C (180°C fan) and bake for 40 to 45 minutes until the pastry is golden brown and the filling is visibly bubbling.

Recipe Tips

• Keep the butter cold: Warm butter melts into the flour and makes the pastry tough. Use butter straight from the fridge.
• Do not skip the cornflour: This is what stops the massive amount of natural rhubarb juice from turning your pastry into mush.
• Let it rest: Allowing the pie to sit for 15 minutes after baking lets the hot fruit syrup thicken slightly before slicing.

What To Serve With Rhubarb Pie

A hot fruit pie needs a creamy contrast to balance the sharp acidity of the filling. Pour over a thick layer of warm vanilla custard, or serve it with a melting scoop of clotted cream ice cream.

How To Store

Keep leftover pie in an airtight container in the fridge for up to 3 days. Reheat slices in a moderate oven for 10 minutes to crisp the pastry back up. You can also freeze the fully assembled, unbaked pie for up to 3 months.

FAQs

Can I use forced rhubarb instead of maincrop?

Yes, forced pink rhubarb works beautifully and yields a sweeter, softer result. You might need slightly less sugar depending on how naturally sweet the stalks are.

How do I avoid a soggy bottom?

Placing a heavy metal baking tray in the oven while it preheats and sitting your pie tin directly on it helps cook the base quickly. Make sure your oven is fully up to temperature before baking.

Can I make the pastry ahead of time?

The shortcrust pastry dough can be made and kept wrapped in the fridge for up to 2 days before rolling. You can also freeze the raw dough block for 2 months.

Nutrition

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrate: 52g
• Protein: 4g

Try More Recipes:

• Mary Berry Pie Crust Recipe
• Mary Berry Pork Pie Recipe
• Mary Berry Mince Pie Pastry Recipe