Rhubarb & Blackberry Pie


360g (13 oz) blackberries
185g (7 oz) finely chopped fresh rhubarb
250g (9 oz) caster sugar
4 tablespoons plain flour
1 tablespoon butter
1 shop-bought shortcrust pastry case, and additional shortcrust pastry to cover

1. Mix together blackberries, rhubarb, sugar and flour.

2. Pour into unbaked pastry case. Dot filling with butter or margerine, and cover the top with shortcrust pastry.

3. Bake at 200 C / Gas mark 6 for 15 minutes. Reduce oven temperatureto 180 C / Gas mark 4. Bake until pie is done, about 30 minutes.