15 ounce pkg. frozen raspberries, thawed
6 tablespoon flour
1 cup sugar
2-1/2 cups sliced fresh rhubarb
2 tablespoon butter or margarine
Preheat oven to 425 deg. F. Line nine-inch pie plate with pastry. Drain raspberries, reserving 1/2 cup juice. Mix flour and sugar; add raspberry juice. Combine raspberries and rhubarb; place in pie plate. Pour in flour mixture. Dot with butter. Roll out remaining pastry into 12-inch circle. Cut into 1/2 inch strips. Arrange lattice fashion over filling, tucking ends of strips under bottom crust. Make high standing rim; flute. Bake 20 minutes. Decrease oven heat to 350 deg. F. Bake 35 to 40 minutes longer or until filling cooked and pastry brown.
Flaky Pastry
2-1/4 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoon butter
4 to 5 tablespoon cold water
Sift then measure flour; resift into mixing bowl with salt. Cut in shortening with pastry blender to form fine crumbs. Cut in butter to size of small peas. Add water, one tablespoon at a time, mixing lightly with fork. Gather into ball. Wrap in waxed paper. Refrigerate until required.