Raspberry-Rhubarb Pie
Raspberry-Rhubarb Pie

To make the pastry, combine the flour, sugar and salt in a bowl or in the bowl of a food processor; stir or pulse to blend. Add the butter and/or lard, cut into pieces, and blend with a pastry cutter, fork or your fingers, or pulse in the food processor until the mixture is almost combined, with lumps of fat the size of a pea remaining.
If you used a food processor, pour it into a bowl and add the water. Stir until the dough comes together. Shape into a disc and let it rest on the countertop for 20 minutes, or wrap it in plastic and chill for up to 3 days.
When you're ready to bake, preheat the oven to 400F. On a lightly floured surface, roll the pastry out to about a 10-inch circle. Transfer to a pie plate. Put the rhubarb and raspberries into a large bowl, and in a small bowl, stir together the sugar and cornstarch. Sprinkle over the rhubarb and berries and stir to coat.
Dump the fruit - along with any sugar that accumulated in the bottom of the bowl - into the pastry. Fold over the edges wherever they want to fold. If you like, make the crumble by blending together all the ingredients in a bowl or in the bowl of a food processor. Sprinkle over the fruit, squeezing as you go to create larger clumps.
Bake for 1 hour, or until bubbly and golden. If the topping or crust is browning too quickly, cover it with some foil or reduce the temperature to 350F.
Serve warm, with vanilla ice cream.
Ingredients
Directions
To make the pastry, combine the flour, sugar and salt in a bowl or in the bowl of a food processor; stir or pulse to blend. Add the butter and/or lard, cut into pieces, and blend with a pastry cutter, fork or your fingers, or pulse in the food processor until the mixture is almost combined, with lumps of fat the size of a pea remaining.
If you used a food processor, pour it into a bowl and add the water. Stir until the dough comes together. Shape into a disc and let it rest on the countertop for 20 minutes, or wrap it in plastic and chill for up to 3 days.
When you're ready to bake, preheat the oven to 400F. On a lightly floured surface, roll the pastry out to about a 10-inch circle. Transfer to a pie plate. Put the rhubarb and raspberries into a large bowl, and in a small bowl, stir together the sugar and cornstarch. Sprinkle over the rhubarb and berries and stir to coat.
Dump the fruit - along with any sugar that accumulated in the bottom of the bowl - into the pastry. Fold over the edges wherever they want to fold. If you like, make the crumble by blending together all the ingredients in a bowl or in the bowl of a food processor. Sprinkle over the fruit, squeezing as you go to create larger clumps.
Bake for 1 hour, or until bubbly and golden. If the topping or crust is browning too quickly, cover it with some foil or reduce the temperature to 350F.
Serve warm, with vanilla ice cream.