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| ingredients | Lbs | Ozs. | method |
| CRUST: | |||
| All-purpose flour | 3 | Combine. Mix at 1st speed of 3-speed mixer until flaky. | |
| Shortening | 1 | 14 | |
| Salt | 1/2 | ||
| Cold water | 12 | Add, mix until dough is formed, do not overmix. Refrigerate for 2 hours. | |
| Total appr. wt. | 5 | 10 | |
| FILLING: | |||
| Frozen rhubarb | 7 | 8 | Combine. Mix by hand. |
| IQF raspberries | 3 | 12 | |
| Granulated sugar | 3 | Combine. Toss in fruit until fruit is well coated. | |
| Cornstarch | 41/2 | ||
| Total appr. wt. | 14 | 8 | |
| STREUSEL TOPPING: | |||
| All-purpose flour | 3 | Combine. Mix at lst speed until crumbly. | |
| Unsalted butter | 2 | ||
| Granulated sugar | 1 | Add, mix at 1st speed until well combined. | |
| Rind of one lemon | |||
| Juice of one lemon | |||
| Total appr. wt. | 6 | ||
| Whip cream, enough for decoration | |||
| Fresh raspberries, enough for decoration | |||
| INSTRUCTIONS: | |||
| Scale dough into 10 oz. pieces. Roll out and place into 10-in. pie pans. Fill each pie crust with 1 lb. 9 ozs. filling. Top each pie with 10 ozs. streusel. Bake at 370OF until done, about 40 minutes. Decorate with whipped cream and fresh raspberries. Yields about nine pies. | |||
Raspberry Rhubarb Pie
