Raspberry rhubarb pie
3 c. frozen raspberries. 15-20 min till well melted. Strain and save juice,
1 cup sugar
4 big stalks rhubarb chopped into 1/4 inch pieces.
Pour into a pie crust (recipe follows).
This is by far the flakiest, most tender crust ever. It's basically the Joy of Cooking recipe, with the special technique that (serendipity?) both our moms used:
For a top and bottom crust:
2 cups flour
2 sticks cold butter
1/3 cup ice water
Put the flour in a large bowl. Slice the butter as thinly as you can and drop it into the flour. Using two butter knives, slice crosswise so the flat sides of the knives rub against each other, until the butter is cut into about 1/8" pieces. Then very quickly, pull up small amounts of the mixture between flat palms that you rub against each other. DO this 5-10 times. The butter should NOT be all perfectly mixed in. Pour the ice water into the middle of the bowl and again very quickly use the tips of your fingers to just barely mix it all the way through. Flour a thin dish rag. Put half of the dough into the center. Pull the edged of the rag up to form a tight ball of dough. Flatten it slightly with the palm of your hand. Open the rag, lightly fout the top of the dough, and roll to just a little larger than the size of your pan. Lift the dough using the rag and flop it over the pan. Pull the rag off. Repeat for top crust, or after rolled cut into strips and weave a lattice, starting with one strip in each direction and slowly building out both directions at once. Let the strips hang over the edge. Once the lattice is totally built, roll the edges of the bottom crust over the edges of the strips.