GETTING READY

1. Preheat oven to 350 degree F or 180 degree C.

2. In food processor, place the flour, sugar, salt, and frozen cubed butter. Pulse until the mixture looks like fine bread crumbs.

3. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork.

4. Transfer the mixture on the counter top and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate for at least one hour.

MAKING

5. In a large bowl, combine rhubarb, raspberries, sugar, flour, and lemon juice. Mix very gently.

6. On a lightly floured surface, roll out one half of dough for bottom crust.

7. Place the rolled dough in a 10" deep dish pie plate. Trim edge using a sharp paring knife, and chill.

8. Roll out the other half of dough and cut it into 1" wide strips.

9. For egg wash, in a small bowl, whisk together the egg and heavy cream.

10. Pour filling into pie dish, and dot with butter cubes.

11. Egg wash the edge of the bottom crust and weave strips together over the filling, placing extra strips around the edge as shown in the video. Crimp with fork to seal.

12. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar.

13. Place the pie on a baking sheet and pop in oven. Bake for about 1½ hours or until pastry is golden brown and juices in center starts bubbling. Transfer to a wire rack to cool.

SERVING

14. Serve and enjoy!