Rhubarb and Blackberry Pie

I am using frozen blackberry in this recipe as JSB had got rid of all the blackberries down the hill. We're planting Kiwi's native trees there: Kauri is one of them, besides local walnut, pinenut and macadamia trees. It's all about self-sufficient and well-investment for both the property and the children. And, furthermore, we're looking after New Zealand by planting these native trees, don't you think?

The pastry recipe is adapted from a gluten-free version, Free-form Apple Pie. I just change the filling and also reduce the sugar on the pastry to 1 tsp only. I also use my own filling: 300g rhubarb, trim and diced, 200g frozen blackberries, thawed, 2-3 Tbs sugar and 1 Tbs cornflour with just toss everything up and spoon them on to the pastry, and bake using the steps provided.

We enjoyed them with cream. It is great also to eat it with vanilla ice cream (well, on this nippy weather, eating cold desserts would be a-sitting-by-the-fire mode).