Filling Ingredients 

215 grams frozen, thawed raspberries

215 grams fresh rhubarb

150 grams sugar

25 grams tapioca starch

Crumble Topping Ingredients

49 grams Soft White flour

34 grams sugar

28 grams butter

1/8 tsp salt

Makes one 9” pie

Instructions

Make a Shortbread Pie Shell recipe or take one out of the freezer.

Preheat the oven to 450f with a thick-bottomed sheet pan placed on the middle rack in the oven.

Make the filling by whisking together the tapioca starch and sugar.

Add the thawed raspberries and the sugar/tapioca mixture to the bowl of a food processor fitted with the blade attachment.

Pulse several times, until the berries have been chopped slightly but are still chunky.

Chop the fresh rhubarb into small pieces and then mix with the berries by hand. 

Pour the pie mixture into your pie shell.

Make the crumble topping by melting the butter, then whisking all of the dry ingredients together in a bowl.

Add the melted butter to the dry ingredients and mix together well.

Using your hands, crumble the topping over the top of the filling in the pie shell, taking care to spread it evenly.

Place the pie on the preheated baking sheet in the oven.

Bake at 450 f for 10 minutes, then without removing the pie from the oven lower the temperature to 350f and bake for another 25 minutes.

Remove the pie from the oven when the topping is golden brown and place on a cooling rack. Let cool for about half an hour to allow the berries to set before serving.