V Vegetarian

Rhubarb, Orange and Ginger Pie

Try this fruit filled rhubarb, orange & ginger pie recipe for a delicious dessert option. Made with Jus-Rol puff pastry & sprinkled with sugar & orange.

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Bake Level
Easy
Serves
18
Bake time
20 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Pie Dish

Pastry Brush

Nutrition estimate

1 slice of pie

  • Calories 250 kcal
  • Fat 12.0 g
  • Saturated fat 5.0 g
  • Carbohydrates 35.0 g
  • Sugars 20.0 g
  • Fibre 2.0 g
  • Protein 3.0 g

Common questions

What is the difference between puff pastry and shortcrust pastry?
Puff pastry is built from many layers of dough and fat that expand in the oven for a flaky, risen finish. Shortcrust is a simple rubbed-in or creamed fat-and-flour mix that bakes crisp and 'short' (tender and crumbly) with little lift. Use puff when you want height and flakes (vol-au-vents, turnovers); use shortcrust for tarts, quiches, and pies where a firm shell matters.
Do I blind bake puff pastry the same way as shortcrust?
Often you dock the base lightly and may use foil without heavy pie weights, because weights can stop puffing where you want lift. For wet fillings, partial baking to dry the base is common; techniques differ from shortcrust.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.
Jus Rol Puff Pastry Angle 320g Carton Shadow
640g

Made with Frozen Puff Pastry Sheets

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