Rhubarb crumble pie

Put the flour, salt and cubed butter in the bowl of a food processor fitted with the blade attachment, and pulse until the butter is mixed into the flour to resemble rough, inelegant breadcrumbs. Add the yogurt and pulse just until the mixture starts to clump together in small, pea-sized boulders, then tip it out onto the worktop and bring together into a pliable dough with your hands. Flatten into a disc, wrap in a reusable food bag or baking parchment and chill for 5-6 hours (or overnight).

To prepare the rhubarb filling, toss together the chopped rhubarb and caster sugar, then put in a sieve above a bowl. Loosely cover with baking parchment or foil. Put in the fridge and allow the sugar to draw out the moisture from the rhubarb for at least 5 hours (or overnight).

Once it is chilled until firm, blind bake the pastry filling. Preheat the oven to 200ºC, gas mark 6. Roll the pastry out on a lightly floured worktop until it is slightly bigger than a 23cm pie dish. Gently lift and use to line the pie dish, then prick the base repeatedly with a fork. Trim off the excess pastry overhanging the edges of the pie dish, then pinch the sides up to just above the sides of the dish to account for any shrinking; crimp the edges if using a straight-sided dish. Scrunch up a piece of baking parchment into a ball, then unwrap it and use it to line the pastry case. Fill with rice or baking beans, then bake for 20 minutes. Carefully remove the baking parchment and the rice/beans, then bake for a further 5-10 minutes. Allow to cool completely

Meanwhile, make the crumble: in a mixing bowl, use your fingertips to rub the flour, butter and sugar together with a pinch of salt – it should clump together into little pebbly nuggets. Set aside until needed.

Preheat the oven to 190ºC, gas mark 5. Discard the liquid that has come out of the rhubarb (or reserve it to use in a cocktail), then put the rhubarb in the bowl and mix with the custard powder and nutmeg. Transfer this mixture into the pastry case, level it out as best you can, then scatter over the crumble. Bake the crumble pie for 40-50 minutes, covering the edges with foil after 20 minutes if they are browning too fast, until the crumble is golden brown and the filling is bubbling. Allow the pie to cool for 20 minutes or so before serving – though this pie is also delicious fridge-cold with a blob of custard or crème fraîche (or both).