Rhubarb, blueberry and strawberry shortcake pie

Preheat the oven to 200°C (fan 180°C, gas mark 6). Put the softened butter and sugar in a mixing bowl and mix until light and fluffy, then beat in the egg. Sift in the flour, cornflour and baking powder and beat until just mixed.

Scoop two-thirds of the dough into a shallow 20–22cm round cake tin lined with non-stick baking paper. Press the dough evenly over the bottom and up the sides, approximately 3cm high. Set aside the
remaining dough for the topping and cover with clingfilm.

To prepare fruit, trim and slice rhubarb and put it in a large nonstick
frying pan with sugar. Place over a low heat and shake the pan every now and then, until fruit is almost tender. Trim and slice strawberries and add to pan along with blueberries. Give the pan another shake and set aside until the mixture cools to lukewarm.

Spread warm fruit over shortcake base, then dab pinches of
remaining dough over the top, allowing a little of the fruit to
peep through.

Bake for about thirty minutes or until shortcake is a light golden-brown colour. Remove from oven and allow to cool for ten minutes before turning out onto a cooling rack, and then onto a plate. Serve warm, cool or cold, dusted with icing sugar if liked and with lightly whipped cream on the side.