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    basic pie pastry for a 9-inch double-crust pie
    1 cup sugar
    3 tbs. cornstarch
    1/4 tsp. salt
    1 1/4 lbs rhubarb stalks, peeled and sliced into 1/2-inch pieces (about 4 cups)
    2 cups raspberries
    2 tbs. unsalted butter

    Preheat an oven to 425F. Roll out the pastry for the bottom crush
    and use to line a 9-inch pie pan. Roll out the pastry for the top
    crust and set it aside. In a large bowl stir together the sugar,
    cornstarch, and salt. Add the rhubarb and raspberries nd toss to
    mix well. Pile the fruit mixture into the pastry-lined pan and dot
    with bits of the butter. Cover with the top crust and trim and
    flute the edges. Cut a few vents in the top for the steam to escape.

    Bake for 20 minutes, then reduce the heat to 350F and bake until
    the juices are bubbling and the crust is browned, 30-40 minutes




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