Raspberry-Rhubarb Lattice Pie is a winner.
1 1/2 to 2 cups raspberries (fresh or frozen)
4 cups rhubarb cut into 1/2 inch dice
2 cups granulated sugar (or you may want it sweeter so you can add more)
1/3 cup flour
1 Teaspoon fresh lemon juice
2 Tablespoons cold butter in 1/2 inch diced pieces
Crust for 11 inch Double crust pie... chilled.
Pre-heat oven to 375 F.
Separate 1/3 of the pastry and refridgerate it until ready for use.
Roll out remaining pastry and place as the bottom crust in you pie dish.
Put the raspberries and rhubarb in large mixing bowl and sprinkle with the sugar, flour and lemon juice. Toss to combine, but be careful not to break up the raspberries.
Spoon the filling into the bottom crust and dot with the butter.
Roll the remaining pastry into thin rectangle. Cut strips into 1/2 inch strips and start the lattice on your pie by forming an 'X'. Weave the remaining strips in an over - under fashion to form the lattice. Crimp the edge of the pie with a fork or your fingers.
Bake the pie on a large parchment covered baking sheet for 1 1/2 hours or until the pastry is golden and the juices are bubbly and thick. Let cool completely before serving.
(If you use frozen rhubarb let it thaw and drain completely before baking)
