The tastes of summer rolled into one pie...rhubarb and raspberry meld together in this delicious pie.
Make or purchase piecrust. Heat oven to 425 degrees.
Mix sugar and flour together.
Gently stir the sugar mixture into the fruit.
Pour fruit into 9 inch pie plate lined with a piecrust.
Top with second piecrust and crimp edges. Cut several holes on top to allow the steam to escape.
Brush cold water on top of crust and sprinkle with sugar. Cover edge of crust with foil to prevent over-browning. Remove foil in last 15 minutes of baking time.