Easy Shortcrust Pastry

Shortcrust 

1. In a large bowl, combine the butter, flour and salt. Using two knives, cut the butter into pea-sized pieces, combining it with the flour.
2. Gradually add the water, lifting and turning the mixture with a spatula. The mixture should hold together when pressed between your fingers. If it does not, add water, one tablespoon at a time. Shape the dough into a ball.
3. Wrap in plastic wrap and refrigerate for 30 minutes.

Rhubarb-Raspberry Compote

1. Set aside 6 stalks of rhubarb.
2. Cut the rest of the rhubarb into cubes, then place them in a small saucepan with the raspberries and sugar. Simmer 15 minutes over medium heat until the fruit becomes a sauce, stirring from time to time.
3. Preheat the oven to 200 °C (400 °F).
4. On a floured work surface or between two pieces of parchment paper, roll out the dough to a 3 to 4 mm (1/8 in.) thickness. Use the dough to line one round or rectangular pie plate.
5. Bake the crust in the oven for 12 to 15 minutes, or until it is lightly browned. Remove from the oven.
6. Spread the rhubarb-raspberry sauce over the pie crust, then put it back in the oven for 15 minutes, or until the crust is golden brown.

Garnish

1. While the pie is baking, in a large pan over medium heat, heat the sugar and water until the sugar dissolves. Add the reserved rhubarb stalks. Cook for 2 to 4 minutes or until the stalks are tender but still intact.
2. Drain the rhubarb stalks and cut them into 2 or 3 sections, depending on the size of your pie plate. Arrange the stalks on the pie for decoration.