Servings: 6 to 8
2 [9-inch / 23-cm] pie shells 3/4 cup [150 g] sugar 1/2 cup [70 g] all-purpose flour 2 1/2 cups [625 mL] fresh or frozen chopped rhubarb 10 ounces [284 g] individually frozen unsweetened raspberries, thawed Preheat oven to 425°F [220°C]. Line a pie plate with one of pie shells. Into a bowl, combine sugar and flour; delicately toss in rhubarb and raspberries. Evenly spoon into pie shell. Cover with remaining pie shell. Seal and flute edge; cut stem vents pn top. Bake pie for 15 minutes. Lower oven temperature to 350°F [180°C]. Bake pie for 35 to 40 minutes longer, until pastry is golden and rhubarb tender.