Easy does it for perfect pastry

• Published date: 05 June 2024
• Publication title: Stratford Press

Baker Bleu reveals the secrets to Russell’s bakeries’ cult following

Make one of the classic core recipes, from the country loaf to the everything bagels and challah, and discover at least three more ways to use the same dough — from seeded and fruit loaves to pizza, focaccia, empanadas and more.

RHUBARB PIE I’ve suggested making this pie with a lid, but you can use a lattice pattern on top.

Ingredients 970g rhubarb, leaves trimmed, cut into 2.5cm pieces

270g raw sugar, plus extra for sprinkling

35g cornflour

3g fine salt

1 quantity of khorasan pie dough, formed into a shell, with lid or strips (see below)

1 egg, lightly beaten

Method Combine the rhubarb and raw sugar in a large mixing bowl, cover, and refrigerate overnight.

The next day, drain the liquid from the rhubarb into a saucepan, reserving 1/4 cup (60ml) in a separate bowl. Add the cornflour and salt to this reserved rhubarb liquid and mix with a spoon to create a slurry.

Place the saucepan over medium heat, stirring occasionally until the liquid warms to about 80C, then stir in the cornflour slurry and return to a simmer until the mixture is clear and thickened.

Remove from the heat, add the rhubarb pieces and stir to...