Raspberry-Rhubarb Pie

This pie brings together the old and the new – raspberries from the freezer and this season’s rhubarb. My mom artfully adapted this recipe from Fannie Farmer’s Baking Book, a book with recipes for every pie imaginable.

Pie filling:

5-6 stalks rhubarbs about 3 cups raspberries
(or enough fruit to fill a 9 inch pie crust)
1 1/4 c. sugar
1/3 c. flour
3/4 tsp. salt
1 tsp. vanilla
2 tbls. butter, diced

Mom’s crust (makes a top and bottom crust):

2 cups flour
1 tsp. salt
2/3 c. plus 2 tbls. shortening
7-8 tbls. ice water

1. Prepare crust. Measure dry ingredients and cut in the shortening. Sprinkle in water, one tablespoon a time, and mix together. Divide dough into two pieces. Roll out a top and bottom crust between floured wax paper. Place one crust in a 9-inch pie crust.
2. Wash and dice rhubarb. Wash and dry raspberries.
3. Toss all ingredients together for filling.
4. Pour the filling into the shell. Assemble top crust by placing it carefully on top and pinching the edges. Cut a few vents.
5. Bake at 450F for 15 minutes. Reduce heat to 350F for 30-40 minutes. (You should see thick bubbles, seeping through the vents.)