Our home economist, Gill, made a rhubarb pie with our DS gluten free and wheat free frozen Shortcrust Pastry the other day and we thought we would share some of her tips. 

 

After defrosting the pastry, it is always best to knead it for a while. Many cooks find this strange, as usually you wouldn’t handle conventional pastry in this way, but with gluten free pastry, kneading is essential until the pastry is soft and pliable.

 

Gill used tinned rhubarb so the rhubarb was soft for the pie filling. If you are using fresh rhubarb (or fresh fruit of any other kind such as apples) it is best to precook the fruit. She also brushed the top of the pie with milk and sprinkled it with caster sugar.

 

The pie was cooked for around 35 minutes, until it turned golden brown.

 

Gill’s husband certainly didn’t complain when she served it up to him later that night with some custard!

 

If you have any questions about our gluten free shortcrust pastry, please post a comment here, email us or phone our friendly Careline on 0800 954 1981.
 

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