Mixed Berry and Rhubarb Pie

Combine the cake flour, icing sugar, and a pinch of salt in the bowl of a food processor. Add the cold, diced butter and blitz until the mixture resembles coarse crumbs. Add the iced water and mix just until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes.

Cut the rhubarb into 2–3 cm pieces. Place the berries, rhubarb, light brown sugar, orange zest, juice, and cornflour in the Le Creuset Cast Iron Petal Casserole. Toss well to coat and set aside.

Preheat the oven to 180°C.

Roll out the chilled pastry on a lightly floured surface into a large circle, using the lid of the casserole as a guide. Cut the circle slightly larger than the lid, approximately 3-4 mm thick. Cut a small 3cm circle out of the centre of the pastry disk for the Le Creuset Stoneware Pie Bunny. Place the Pie Bunny in the centre. Place the pastry lid on top of the petal casserole and carefully place the bunny through the pastry hole. Crimp the edges.

Ensure the edges are securely attached to the rim of the casserole. Whisk the egg wash ingredients together and brush the surface of the pastry with the egg wash.

Sprinkle with brown sugar and flaked almonds. Bake for 50-60 minutes, or until the pastry is golden, and the filling is bubbling.

Allow it to stand for 10 minutes before slicing. Serve warm or at room temperature.