2 Cups frozen or fresh Raspberries (or strawberries)
2 Cups diced Rhubarb
2//3 Cups sugar, divided in two parts (1/3 each)
3-4 Tablespoons Flour
1 Recipe Pie Dough
In a small sauce pan combine 1/3 cup of sugar, with the diced rhubarb. Zest the lime and squeeze the juice into the pot as well. Stir well and heat over medium heat just until the rhubarb is starting to soften. Overcooking will lead to rhubarb jelly and a soggy bottomed pie.
In a large bowl measure the raspberries and the remaining 1/3 cup sugar. Stir well. Add the rhubarb mixture to the bowl and stir to mix evenly Add the flour and stir well again. Cover and let stand in the fridge for at least an hour.
Prepare the pie crust if making one from scratch (Fresh pie dough needs to chill for about 1 hour before use so time accordingly), or a 9 inch prepared pie crust will also work.
Lightly spray a 9 inch pie pan with cooking spray.
Prepare the pie by dividing dough in half and rolling one half out into a large circle, rolling the dough circle onto your rolling pin and transferring to the pie pan. Allowing for some overhang of dough around the edges of the pie pan.
Remove filling from fridge and stir again. Pour filling into pie crust. Roll out remaining pie dough half into a large circle and roll it up onto the rolling pin to transfer to the top.
To seal the pie together; carefully roll the upper crust, around and under the bottom crust all the way around the circumference of the pie pan, trimming away excess. Using the first finger and thumb of both hands, gently pinch this rolled rim into the fluted shape pie crusts usually have. Google it if you have no idea, it is really hard to explain in words how to do it, I had grandmothers teach me these things. . .
To add pie decorations like I did (the hearts in a clover pattern on top), gather up any dough scraps you have, knead a few times and roll out thinly. Cut out desired shapes. To affix decorations to pie crust, fill a small dip bowl with milk, and using a pastry or silicone brush, gently brush some milk over the crust where the decoration is going to go, place the decoration on and brush the top and sides of the cut out with more milk.
Brush the entire top of the pie with a very thin brushing of milk to prevent excess browning. Cut a few vent slits in the top of the pie to allow steam to escape while it bakes.
Bake pie at 425°F for 15 minutes. Reduce heat to 350°F and bake for about another 60 minutes. The pie filling will puff the crust a bit from below when it is baked through. Or when the filling has thickened and the crust is golden brown.
If the edges of your pie are getting too dark before it is finished baking you can make a cheap pie shield from tin foil by cutting a small circle out of the center of a large sheet. Thus letting the middle continue to bake without burning the edge.
To freeze the pie and bake later, add an extra tablespoon of flour to the filling mixture before adding it to the crust. finish preparing the pie as described. Then wrap completed, unbaked pie in plastic wrap very well, and freeze for up to three months. To bake, remove from freezer and thaw in fridge over night. Follow rest of baking instructions, frozen pie may take longer to finish baking.
Something to improve the recipe even more?